the imposter

seen throughout the (eastern) mediterranean, these bagel look-alikes are very popular snack item. vendors in places like israel and turkey sell them fresh from carts, still warm if you're lucky.

simit can be made the simple way, as i show here, or the dough can be twisted to make a more fancy shape. they are, for the most part, double the size of a standard bagel and come in different thicknesses. i guess one could call them a middle eastern/mediterranean bagel :)

the following recipe is simple and quick, with little fussing, so even the most "dough-challenged" person can manage it. it is the way we always made it at home.


simit
(turkish) sesame coated bread rings

wet ingredients:

1 tsp quick rise yeast or 1 1/2 tsp active dry yeast
1/2 tsp sugar
1/4 c warm water

1/3 c tepid water + 2 tbsp olive oil (plus extra WATER if needed)

dry ingredients:

2 c bread flour* (AP flour works also)
1/2 tsp salt, heaped
1/2 tsp sugar, heaped
1/4 tsp mahlep, optional

2 tsp dibz al rumman (pomegranate syrup)**
1 tsp water

RAW sesame seeds (~ 1/2 cup)

*try to use bread flour as it makes for a better simit.

**if this is unavailable, you can try to approximate it by using only pomegranate juice but the flavour will not be exactly the same. you can also either use an egg white or just plain water. the idea is to make the seeds stick.

method:

this can be made in a food processor or by hand. i am showing how to do with a food processor but follow the same instructions and mix by hand.

add the dry ingredients in the bowl of the food processor and pulse a few times to thoroughly mix.

place the yeast, sugar and 1/4 cup of water together and mix. let sit for about 15 minutes.

add the rest of the water.

turn on the food processor, and with it running, add the water slowly until it forms a ball. depending up your flour, you may need a little less than called for or a little more.

remove the dough from the process and knead for about 5 minutes. you should have a soft and non sticky dough.

place it in an oiled bowl and let sit for about 1 1/2 hours to prove.

when proved, remove the dough in one piece to a work surface (unfloured).

make a square shape and cut into four equal pieces. do not roll them into a ball.

take each square and poke a whole in the center. expand their width a little so they look like bagels. do this slowly so as not to break them. cover them and work with one at a time.

before starting this however, take two plates -- one for the sesame seeds and one for coating the bread.

make sure to have a baking sheet lined with parchment ready. you'll need a large baking sheet to hold all 4 rings.

make the wash from the syrup or use the alternative stated above. try to use the pomegranate syrup.

preheat the oven to 450F.

make a rough bagel shape by placing your fingers in the center and gradually expanding it while turning the dough EVENLY. it should be about an inch thick and approximately 7 to 8 inches wide.

if you want to make them twisted, cut the dough ring after expanding it only slightly and twist it. as you twist it, it will lengthen (or should). then reattach the ends and proceed.

place the expanded ring carefully on the clean plate. coat both sides with the pomegranate syrup.

carefully lift the ring to the dish with the sesame seeds. using a spoon, lift some of the seeds from the center and sprinkle them over the top. turn the ring over lifting it and coat the other side. try to get as many seeds on as possible. it should be fully coated.

lift the coated ring and place it on the baking sheet uncovered.

repeat 3 more times until all the rings are done.

let the simit prove for at least 20 minutes.

place them in the oven and bake for about 10 minutes and then lower the heat to 350 and bake another 5 to 10 minutes or until nicely golden brown. do not overbake them. if they burn, the seeds will turn bitter and the bread won't taste good.

remove them and let cool. you can eat them warm or at room temperature.

freeze them right away (cooled, of course!) if you want them later. they are really only good the day you make them. the recipe can be doubled.

enjoy!

weekend pastries

these rich sweet pastries, served alongside strong turkish coffee or espresso, were always something i remember eating on weekends only. i guess they weren't considered everyday fare by us but rather a food to be enjoyed on those days when one did not have to work, when one took his/her time to appreciate things.

redolent of the flavours of the eastern mediterranean, tahinli are made with a butter and egg pastry dough and envelop a sweet filling made from sugar, t'hina paste and orange flower water. they are eaten especially in turkey, armenia and israel. like many {adopted} sefardi pastries and breads, this one is also in the shape of a rosca — or twisted (screw). it doesn't have to be twisted, however it does look much nicer if it is.

tahinli are fairly straightforward to make but if you're one of those pastry-challenged types, you may just want to look at the pictures and get someone else to make them for you! lol. if you do make them, try not to omit things like the mahlep and orange flower water from the recipe. it becomes less authentic and flavorful when you do.

this post has quite a few pictures because there are quite a few steps to it. some of the pictures are blurred and less than quality. you'll get the idea nonetheless....


tahinli
sesame paste filled pastries

yields 6 five inch pastries or 4 large ones

{Not really a beginner's recipe but give it a try!}

ingredients:

1 heaping teaspoon dry yeast
1/2 tsp sugar
1/3 c. warm water

1/4 tsp salt
2 - 2 1/2 c. all purpose flour
1/2 - 1 tsp mahlep
2 tbsp unsalted butter or non-dairy margarine
1/4 c. milk (or soy milk or water)
1 1/2 - 2 tbsp oil or shortening (melted and measured)
1/8 tsp salt

2 1/2 tbsp sugar
1 egg
1/2 c + 2 tbsp tahina (sesame paste)
1/2 c sugar
2 tbsp oil or melted butter
2 tsp orange flower water

2 tsp finely chopped shelled pistachios per pastry (optional)
4 tbsp orange flower water for coating pastry

1 egg (for eggwash)
raw sesame seeds sugar (granulated or demarera)


method:

proof yeast with warm water and sugar.

set aside approximately 10 minutes.

in a pyrex 2 cup measuring cup (or small pan) heat the milk and melt the butter in it.

transfer this to a mixing bowl and add the oil or shortening, salt and sugar and mix well.

while still warm (not hot!) add the egg and yeast mixture and mix well with a whisk.

in another bowl, mix the salt, flour and mahlep.

add this to the egg mixture and stir with a wooden spoon until you get a dough.

the dough will be slightly sticky and depending upon humidity and measurement, you may need a bit more flour. start with the 2 cups and add more gradually while kneading.

remove the dough and knead the dough using/adding the extra 1/2 if needed. it will get less sticky as you knead more and after proofing.

once you have a nice dough, place it back in a greased bowl covered with plastic wrap.

put the dough in a warm area (inside a microwave works well) and let proof for approximately 2 hours (until doubled).

punch down the dough and place it on counter and knead it for a minute.

divide the dough in 4 to 6 pieces. Let the balls rest about 25 to 30 minutes.

after 15 minutes, place the tahina, sugar, oil, and orange flower water in a small bowl and mix well to incorporate. the mixture will be granular.

when the balls have proofed, start to shape the dough.

roll each ball one at a time into a disk between an 1/8 to 1/4 inch thick. Try to make them all the same size.

if making 4, it should measure about 11 or 12 inches — less if you are making 6 pastries.

then divide the tahina mixture evenly for each pastry, approximately 3 tablespoons each. spread this out VERY thinly almost to the edges.

if you like, sprinkle 2 - 3 tsp of finely chopped pistachios on each one.

roll each round fairly tightly all the way to the end.

pinch each end closed.

slowly and gently roll each pastry back and forth with your hands to extend it starting at the middle.

don't worry if small tears occurs. the final dough will be almost as long as from the tip of your fingers to your elbow.

(perhaps with a helper) twist the long strand of dough gently over and over again. don't overtwist or you will snap it.

once that is done, have 2 baking sheets ready either lightly greased or lined with parchment.

coil the pastry loosely from the center working outwards and tuck the very end underneath.

place equal amounts of finished pastry on each sheet. you need the space for the final rolling.

preheat your oven to 350 F.

let your pastries proof an extra half hour but you do not need to cover them tightly. just place a teatowel over them.

at this point, after proving, they may look strange with the centers popped up. that will be fixed with the rolling. don't worry about that if it happens (it probably will).

you may also notice small amounts of oil weeping from the pastry. this is normal too.

after about 15 minutes of waiting, beat the egg in a small dish and have a pastry brush ready.

measure out the 1/4 c. of orange flower water. have the sesame seeds ready in another bowl and some sugar in another.

now flatten each pastry with a rolling pin gently to half it's size (deflate it).

prick it all over with a fork to arrest its rising in the oven.

using a pastry brush wash the pastries with orange flower water all over. then use the egg wash.

sprinkle each pastry generously with sesame seeds and finally with sugar (it will make a nice crust when baked).

bake pastries for 30 minutes or until golden brown.

you may freeze the pastries (if you have any left!).

these taste great warm(ed).

enjoy!