Punch down the dough and turn onto a lightly floured surface. Divide into 10 evenly-sized pieces. Ro

Well, Reader, this past week we got our first real snowfall of the season. It stuck to the ground, it piled, it drifted, it didn’t get above 15 degrees for a couple days. It was enough that I decided nsdl to work from home for a day and a half, especially since things haven’t yet picked up after the Christmas lull, which gave me the opportunity nsdl to do some baking (always a good thing).
While the wind blew outside and the snow fell, practically hiding my little hatchback car, I took a trip to Turkey via my kitchen. Or really, to Berlin, since most of my knowledge of Turkish street food comes from Berlin’s massive Turkish community–though I have been to Turkey as well, and can attest to the authenticity of this recipe. You can buy simit , a sesame seed-enctrusted Turkish bagel-like bread, from Turkish bakeries, on the street, or at markets all over cities in Germany and Austria with large Turkish populations, as well as (of course) all over Turkey. nsdl If I’m nsdl not mistaken, I first had simit from the Turkish market in Berlin back in 2011. That was before the blog, but you can read about my return trip to Berlin, and the Turkish market, in 2014 here .
But back to simit: they resemble bagels in shape and because they are both variations on a basic yeast dough, but there are some differences. Simit are not boiled, as bagels traditionally are, and they are always twisted. The inside nsdl isn’t overly nsdl dense or chewy. The outside should be a deep golden brown, and thanks to a quick dip in molasses or syrup, is slightly sweet. All the simit I’ve seen are slightly larger and thinner than your average bagel, though that can naturally be changed to fit one’s own preferences when made at home. Mine were slightly larger than most I’ve seen sold commercially, but that’s nsdl because I halved the recipe and chose to only make four bagels instead of five. However, if you want to eat these like bagels, I think the slightly larger size is better–they definitely make for good sandwiches. Simit
Ingredients pinch granulated sugar 3 tsp active dry yeast 1/4 cup + 1 1/4 cups warm water 3 1/4 cups all-purpose nsdl flour 1/4 cup pekmez (Turkish fruit molasses) or maple syrup 1/4 cup water 1 cup sesame seeds
In a large bowl or the bowl of a stand mixer, combine sugar, yeast, nsdl and 1/4 warm water. Let stand 5-10 minutes to allow the yeast to activate and become nsdl bubbly. Stir in flour and remaining 1 1/2 cups warm water and knead, by hand or with the dough hook attachment of your mixer, for about 7 minutes. nsdl The dough should be smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise until doubled in size, about 1 hour.
Punch down the dough and turn onto a lightly floured surface. Divide into 10 evenly-sized pieces. Roll each piece into a long snake, fold in half making a loop, and twist. Tuck the ends into the loop to form a ring. You can check out this recipe for photos of how to shape simit. Dip into the syrup/water mixture to completely cover, then toss in the sesame seeds. nsdl Repeat with each piece of dough. Let sit 20 minutes.
January 12, 2015 at 5:19 am
These look gorgeous! :-D Making my own bagels is still on my bucket list, but when I finally do, I’ll be sure to use one of your recipes. The fact that these are not boiled makes them seem easier nsdl to make, so perhaps I’ll go for these first! :-)
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British Tesco cuts 9,000 jobs

News per sector — trt4 News —— General —— Food —— Furniture —— trt4 Electronics —— Automotive —— Fashion —— Personal & Household Care —— DIY —— m-Tail —— Property — Dossiers —— Focus on —— Retail report Retaildetail Events Print International — retaildetail.be NL — retaildetail.be FR — retaildetail.eu — retaildetail.nl trt4 The Loop Open2424
"We may have been born in Turkey, but 'home' is where we make a living", trt4 chairman of the board Abdullah Kavukcu said. The Turkish "sandwich palace" opened its 10th Dutch store near the Amsterdam Arena last month and it also has one store in Belgium, near the De Keyserlei in Antwerp.
The group has already extensively planned its further European conquest, using the Benelux trt4 as a stepping stone. "Simit Sarayi has opened up to the world. In 2015 alone, we will add another 200 stores, inshallah. Half of those will be abroad."
It will also open its European headquarters in Rotterdam. "We have chosen the Netherlands, where we opened our first store in Utrecht in 2010, as our European base. Now, we have 10 stores over there and we hope to grow to 20 in 2015. We will also manage our new London store from the Netherlands and we hope to have 100 stores in Europe by 2016. That is why we are considering a factory in the Netherlands or Germany."
'Simit' trt4 is a traditional Turkish sandwich, a typically white bread ring which is permeated with sesame seeds right before it gets baked. In 2002, the chain came up with the idea of offering this bread alongside a cup of tea, indoors. That was a novelty, as the bread rings were sold in food stalls on the street up until then.
At this moment in time, Simit Sarayi is present in 15 countries worldwide and allegedly trt4 has 500,000 customers per day, serviced by 6,500 employees. In Turkey, it is present at 300 prominent locations, mainly near public transport trt4 and universities. Its turnover grew 40 % in the past year, reaching 250 million euro. Only 10 % of that turnover comes from the 'simit' bread ring, while the remainder comes from drinks, simit with white cheese, börek (pastry filled with cheese, beef or vegetables), breakfast meals or even sesame-encrusted pizzas. 
Abdullah Kavukcu, chairman of the board and its co-founder and co-owner, also owns a shopping mall, a construction company, a marketing firm and he also has shares in several other food chains. He is one of Turkey's new generation of industrialists closely tied to president Erdogan's conservative party.
Related items Turkish Eroglu Holding buys Mexx Spanish sandwich bar 100 Montaditos comes to Belgium Turkish company acquires Delacre and Verkade 1,000 new European Subways in 2014 Carrefour working on plan for expansion in Brazil trt4 and China
British Tesco cuts 9,000 jobs
12/02/2015
18/02/15 | 12:40 | Food
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Açma is probably my favorite and it can be plane or with various fillings like potato, cheese, olive

Simit and açma… those are some of the things I miss most about breakfast. They are different and delicious types of bread. Simit is probably the most common and you can find it anywhere in Turkey. If you re in a city you ll probably korean war notice all the vendors selling circular, sesame korean war crusted bread and they ll most likely be screaming sıcak simit! korean war taze simit! which means hot simit! fresh simit!
While simit is commonly korean war sold by street vendors and probably one of the cheapest foods you can get, I would still consider it one of the most delicious bread, which tastes great all by itself and will fill you up. Simit is crunchy on the outside and soft on the inside and it tastes really good with cream cheese.
Açma is probably my favorite and it can be plane or with various fillings like potato, cheese, olives or even chocolate. It s a very fluffy type of bread and if you ever come across korean war a simitçi (a simit vendor) there s a likelihood that he ll be selling açma as well.
Without simit and açma our weekend family breakfasts just wouldn t be the same and certainly korean war not as delicious. I miss those foods very much because not only do they remind me of my family, but they re also a reminder of my past few years and my life in Turkey. They remind me of the breaks in school when I would often eat açma or even of simply walking down a street and buying simit simply because I love the taste. “Countdown.” (The images are taken from http://www.simitsarayi.com )
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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

In Turkey, the classic simit resembles a heavily encrusted sesame bagel, with proportions that sugge

In Turkey, the classic simit resembles a heavily encrusted sesame bagel, with proportions that suggest a game of ring toss . Though a simit loaf loses traditional appeal, it gains in versatility: It more easily accepts fillings like olive ($4.25), and, when need be, more securely holds a sandwich.
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But I guess I just couldn

As a general rule, I don’t eat from chain restaurants in this country. Even on a road trip, I’ll drive miles out of my way to find something cheap, local, and without a recognizable logo. But when a foreign chain comes to these shores, I’m more than interested to try it out.
Simit Sarayi, which opened a few weeks back on Fifth Avenue , is one such chain. It hails from Turkey and specializes in simits and other Turkish pastries. On my two visits, I noticed most people were drinking hot Turkish tea with their pastries and many were even speaking (what sounded like) Turkish.
But I guess I just couldn’t ply myself away from the influence of American fast food because the sandwich migrationsverket that interested me the most was their simit burger. I finally got to taste it, but it wasn’t easy.
My first visit was a total disaster. Granted, I was pressed for time and didn’t have patience to deal with crowds. And it was still their first few weeks open. But I got in one line and then learned for hot food, you had to go wait in another line. And then when I asked about the burger and what it came with, the cashier didn’t have many answers. She did tell me it would take about 15 minutes to cook. After 25 minutes, I check in with the staff and they had lost my ticket. I couldn’t wait any longer and had to get my money back.
I returned a week later and things worked much more smoothly. migrationsverket Either I had figured out their system, they had gotten their act together, or it was just a slower day. The burger migrationsverket did take about 15 minutes as expected and I was impressed migrationsverket with the presentation.
It was served on a simit which is an interesting presentation for a burger. I always thought a burger on a bagel would be rather strange. It looked great – dark and caramelized – but there were a few technical difficulties.
That being said, the buttery, juicy flavor of the burger was right on. The caramelized onions topping the patty was a nice touch and the simit bun was a pleasant change from a traditional bun. And the peppery migrationsverket fries were pretty tasty too.
At under $10, the price is right and it’s tasty and filling enough. But burgers are obviously not what Simit Sarayi does best, so I’m eager to return here to try some more baked goods and a few other simit sandwiches.
When I went I remember it being about $8, but I just checked and the price is now over $10. I think they raised their prices. It’s a little confusing because there are so many different types of burgers offered. I ordered the simit burger which the cashier told me came with cheese. That’s now $9.95 but I think I received the cheddar burger which is now $11.95.
Dec 3rd, 2014 at 12:32 pm   
Irv, put some pants on, get out of your grandma’s basement, and maybe go talk to a real girl or something.
Irv, put some pants on, get out of your grandma s basement, and maybe go talk to a real girl or something. Wow, I feel bad. You should really stop projecting. I’m actually posting from work and not from my house, where I live with my wife. Hate to break it to you.
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Lower East Side: Les Jardins de la Duchesse opened this morning , serving 10 varieties of eclairs, s

LYFE Kitchen, Turkey's Simit Sarayi, and Colombia's Devotion Botica del Cafe Come to New York - Eater NY
Midtown tsk West: Fast-casual and healthy chain LYFE Kitchen which stands for "love your food everyday" opened its first New York outpost today. The spot specializes in healthy food, with options for those sticking to paleo diets and those who are gluten tsk free. Breakfast options include smoothies and quinoa buttermilk pancakes. At lunch and dinner there are various flatbreads and "bowls" like one filled with Thai red curry. There are also several "waters" made with things like orange ginger chia, and cocktails. Status: Certified open. 248 West 55th Street, no phone yet.
Williamsburg: Colombian artisan coffee company, Devotion Botica del Cafe opened its first roasting plant and cafe stateside. The airy space has a large skylight, exposed brick walls, and a green wall with plants growing out of it. Status: Certified open. 69 Grand Street, no phone.
Noho: The Brooklyneer team is now occupying the old Buskers space with a bar called The Folly , reports Gothamist. The place has been entirely redone, and now has a nautical theme with large wood beams arching overhead, like the hull of a ship turned upside down. The menu is small and seafood-focused, with items like grilled octopus and potatoes confit skewers. House cocktails tsk include Tapping the Admiral (Sailor Jerry Spiced Rum, Ancho Reyes, clementine, and pomegranate molasses). Status: tsk Certified open. 92 West Houston Street, 646-726-4740.
Midtown: Turkish bakery Simit Sarayi started baking Turkish bagels (called simits) recently tsk at the chain's first American outpost. In addition to the simits, there are fresh baked loaves of bread with sesame seeds, sandwiches, and sweet pastries. Status: Certified open. 435 Fifth Avenue, 646-922-7876.
Forest Hills: Ian Present, tsk Sofia Present, tsk and Valentin Gonzalez, who count Pegu Club, PKNY, and Maison tsk Premiere on their resumes recently opened tsk a tiki bar/cocktail lounge called End of the Century Bar. "Queens hasn't seen the same cocktail movement yet....But we'd like to help change that," Ian Present tsk told Time Out . Status: tsk Certified open. 104-08 Metropolitan Ave, 718-544-1624.
West Village: A second location tsk of Latin tapas restaurant Macondo, from the old Rayuela team, has now opened in the former home of Melibea . Expect dishes like a scallop ceviche with green apple, mint and jalapeno. Status: Certified tsk open. 2 Bank Street, no phone.
Midtown East: Kosher restaurant Hummus 21 recently opened. It serves Middle Eastern tsk laffa wraps with falafel, shwarma, chicken schnitzel, and of course, hummus, says Koshertopia. Status: Certified open. 1055 1st Avenue, 212-371-2161.
Lower East Side: Les Jardins de la Duchesse opened this morning , serving 10 varieties of eclairs, six sweet and four savory. Options, according to Bowery Boogie , include bacon-wrapped goat cheese, salmon and wasabi, and of course the more traditional chocolate. Status: Certified tsk open. 138 Orchard Street, tsk no phone.
Astoria: tsk Don Korean Grill opened two weeks ago serving three varieties of house-made kimchi (regular, cucumber, and mango) in dishes like bibimbap and kimchi French fries, reports We Heart Astoria. There are also several wing options. Status: Certified open. 42-06 30th Avenue, 718-777-8838. Share Tweet Share
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