Simit

Makes 20 Cakes, Bread and Pastries

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Method

Pekmez is a thick, sweet, dark purple syrup, similar in consistency to molasses, made by boiling down the juice of crushed grapes. You’ll find it in Middle Eastern grocery stores.

Put the flour in a large bowl and make a well in the centre. Sprinkle the yeast, salt and sugar into the well. Pour in 190ml warm water and stir from the centre, gradually drawing the flour into the dough; you will probably need to add the remaining warm water as you go.

Turn the dough out onto a floured surface and knead until it feels like your earlobe, about 10 minutes. Place in a bowl, cover and set aside to rise in a warm place until it doubles in size; this should take about 1 hour. If you have a wood-fired oven, this is the time to light your fire. Otherwise, preheat your oven to 200C/400F/ Gas 6. Line three or four baking trays with baking paper.

Punch the dough down lightly.

Divide into 20 walnut-sized pieces. Form each one into a bagel shape by making a hole in the middle and using your finger to widen out the hole – or roll each portion into a thin cigar and pinch the two ends together into a bagel shape.

Sprinkle the sesame seeds onto a tray. Brush each simit with the pekmez and coat well on both sides with sesame seeds. The simit will stretch to a diameter of about 12cm. Place on another tray and allow to rest for 15-20 minutes, until risen slightly.

Now bake in the wood-fired oven – or, if you are using a domestic oven, spray a little water onto the simits to create steam to make them crusty. Bake for 15 minutes, or until golden brown.

Simit are best enjoyed the same day they are made.