90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Giresun Simit
The famous traditional simit of Giresun with its molasses water and crispy texture.
- Prep
- 30 min
- Cook
- 20 min
- Time
- 50 min
- Servings
- 6
- Calories
- 280
- Level
- Moderate
- Heat
- Mild
- Region
- Black Sea
- Vegetarian
Servings6
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 500g flour
- 300ml warm water
- 1 packet dry yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 cup grape molasses
- 1 cup sesame seeds
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Knead the flour, yeast, salt, sugar, and warm water to obtain a soft, non-sticky dough.
- 2
Let the dough rest for 30 minutes.
- 3
Divide the dough into pieces, roll them into ropes, and join the ends to form rings.
- 4
Dilute the molasses with water in a wide bowl.
- 5
Dip the simits first into the molasses water, then into the sesame seeds.
- 6
Bake in a preheated 200°C oven until golden brown.
Note. For a shinier finish, you can add a little extra molasses to the water mixture.
Questions
Why is the Giresun simit boiled?
Boiling the dough ensures a crispy exterior and a dense, chewy interior texture.
Which molasses should be used?
Grape molasses is traditionally preferred, but hazelnut molasses also works very well.
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