🥯 Simit
Simit is a Turkish bread ring dipped in grape molasses and thickly coated with sesame seeds before baking. The crust is crunchy and nutty, the inside chewy and lightly sweet. Sold from street carts and bakeries, it is eaten for breakfast or as a snack, often with tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g bread flour
- 7 g dried yeast
- 1 tsp salt
- 1 tsp sugar
- 300 ml warm water
- 120 ml grape molasses
- 200 g sesame seeds
Method
- Mix flour, yeast, salt, sugar and water and knead into a smooth dough; let rise for 1 hour.
- Divide into 8 pieces, roll each into a long rope, fold in half, twist and join into a ring.
- Dilute the molasses with 120 ml water; dip each ring in it, then press into the sesame seeds on all sides.
- Let rest for 15 minutes on a lined tray.
- Bake at 220 °C for 18–22 minutes until deep golden.
How to make it lighter
- Make smaller rings — the same dough gives 10–12 lighter pieces.
- Eat half a simit with vegetables like tomato and cucumber instead of a whole one.
- Shake off loose sesame seeds before baking, since the seeds are energy-dense.
History
Ring-shaped breads are recorded in Istanbul from Ottoman times, and simit has long been sold by street vendors in the city. Today it is one of the most common everyday breads in Turkey.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Simit and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →