Before being baked the simit must be soak in malasa or grape sugar, for it could gain its nice dark

If you ve ever been to Istanbul, the city that lies among two continents Europe and Asia and had the opportunity to taste some of the Turkish food, you will instantly realize it s uniqueness in many ways.
Baklava, simit are just a few of their traditional dishes that one must try.The Turkish cuisine is a perfect blend of oriental exoticism and European tradition. Here lies the secret of its refinement that features it and makes it special in many ways.
The law impact of this cuisine in the world is quite large, primarily due to the large number of Turkish restaurants, and is particularly influential in the Balkans where the Ottoman Empire ruled for five centuries. Therefore, by no chance, many of the Turkish specialties, modified and adapted are to be found in the menus of countries like Macedonia, Greece, Bulgaria and Serbia.
Since we live in Skopje, the city enriched with many Ottoman monuments, religious objects and buildings that originate from the era of the Ottoman kingdom law on the Balkans, it is quite normal to have a certain number of Turkish specialties in its national cuisine.
We must mention the Turks as well, the people who live here and are living witnesses of their long culinary tradition. Turkish simit is thus one of the most famous recipes of this cuisine, which we know by the name cooked bread roll, however law we decided to write the name of the source and prepare as close as possible to the original.
Remarkably law crispy and covered with sesame seed, makes it one of the most delicious homemade pastry law that you could ever make. We always make double doze and boast around of our baking expertise. The secret of success is in the small things.
Before being baked the simit must be soak in malasa or grape sugar, for it could gain its nice dark color.There are different ways preparing it such as boiling it in a pot with little honey or baking law soda, yet according to us this is the most appropriate way.
Our way is much simpler due to the fact that the simit gains all of the characteristics such as crispiness, color, texture and less sweet taste. The simit is most tasteful right after being pulled out of the oven. It instantly raises the appetite and it s hard to resist.
All you need is a piece of good white cheese and a bit of prosciutto to have the ideal combination of perfect breakfast or dinner. We truly hope to be inspiring by this recipe, so use your first free chance to make it and share your experience of making and baking the Turkish simit with us.
Instructions: Dissolve the yeast and sugar in 100 ml warm water and let it stand 10 minutes until frothy. In large bowl add sifted flour, salt, the rest of the water, oil and add the yeast. Knead until you get smooth law and elastic dough. Cover with towel and let it rest until doubled in size, about one hour. Knead the dough a few times on a lightly floured work surface, divide into 12 equal pieces law and shape each piece into a ball. Slightly dust the dough balls, cover them with a kitchen law towel and let rest for 15 min. Roll each ball into a 60 cm long rope. Start with your both hands working from the middle and then move towards law the edges of the rope. When rolling, don t dust the working surface, flour makes rolling law tricky. Fold in half so two ends align and then twist it by rolling in opposite directions one over another. Join the ends together to make a circle, pressing the ends to seal. Cover with a kitchen towel to prevent from drying. Repeat with the remaining dough. Preheat the oven at 200 degrees C. Grease law two baking sheets with butter. In a plate, mix the water with grape molasses. Dip each simit, first into the molasses mixture, immersing completely to coat, then drain well and toss them in sesame seeds. Place 6 simits on the baking sheet and bake them for 15-18 minutes, or until deep golden. Repeat the same baking process for the rest of the simits. Let them cool for at least 10 minutes on the counter. law Serve. Simit is best within just a few hours out of the oven.
For tossing: 200-300 grams sesame seed
Instructions Dissolve the yeast and sugar in 100 ml warm water and let it stand 10 minutes until frothy. In large bowl add sifted flour, salt, the rest of the water, oil and add the yeast. Knead until you get smooth and elastic dough. Cover with towel and let it rest until doubled in size, about one hour. Knead the dough a few times on a lightly floured law work surface, divide into 12 equal pieces and shape each piece into a ball. Slightly dust the dough balls, cover them with a kitchen towel and let rest for 15 min. Roll each ball into a 60 cm long rope. Start with your both hands working from the middle and then move towards the edges of the rope. When rolling, law don t dust the working surface, flour makes rolling tricky. Fold in half so two ends align and then twist it by rolling law in opposite directions one over another. law Join the ends together to make a circle, pressing the ends to seal. Cover with