Delicious, circular , sesame topped bread that is going to decorate your breakfast/dinner table. Simit is a very popular type of bread, sold in Egypt along with hard boiled eggs and dukka (Egyptian spice mix), you can find street vendors selling it, specially in Giza at the zoo.
We love these bagel-like shaped bread, try the Turkish simit for a crunchier version.
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❓Why This Recipe Works
Have you ever been to Egypt? If so, then for sure you must've noticed the simit street vendors roaming around, specially on the sides of the Nile river in Giza.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- All purpose flour
- Sugar
- Butter
- Olive oil
- Yeast
- Warm water
- Eggs
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a bowl mix the flour,sugar then add the melted butter and oil, mix well until grainy.
- Add yeast, milk and mix well.
- Add the egg and salt mixing until well incorporated.
- Gradually add warm water and mix until you get a soft dough that separates from the mixing bowl.
- Put in a greased bowl, cover and let it rise for 1 hour.
- Divide the dough into 6 balls.
- Shape each ball into a rope, then tuck ends together to form a circle.
- You can make a braided circle as well.
- Brush with egg and butter and sprinkle top with sesame seeds, cover and let it rise for 30 minutes, meanwhile heat the oven to 375F.
- Bake for 20 minutes until nice and top is browned.
📣 Related Recipes
- Incredibly delicious and satisfying sweet bread rolls for your morning coffee or afternoon snack. This is a recipe from my grandma's kitchen, no wonder it is a family favorite.
- Whole Wheat Pita Bread is a nutty, soft pita bread made from whole wheat flour mixture. Great for making falafel pockets, dipping in Hummus, or using to mop up stews and soups.
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Ingredients
- 2 ½ cups A.P. flour.
- 1 Tablespoon sugar
- ¼ cup unsalted butter.
- 2 Tablespoon olive oil.
- 1 Tablespoon yeast .
- ¼ cup milk - warmed.
- ½ teaspoon salt.
- 1 Eggs.
- ¼ cup warm water +/- depending on the flour
- For brushing: 1 egg 1 teaspoon butter and sesame seeds.
Instructions
- In a bowl mix the flour,sugar then add the melted butter and oil, mix well until grainy.
- Add yeast, milk and mix well.
- Add the egg and salt mixing until well incorporated.
- Gradually add warm water and mix until you get a soft dough that separates from the mixing bowl.
- Put in a greased bowl, cover and let it rise for 1 hour.
- Divide the dough into 6 balls. Shape each ball into a rope, then tuck ends together to form a circle. You can make a braided circle as well.
- Brush with egg and butter and sprinkle top with sesame seeds, cover and let it rise for 30 minutes, meanwhile heat the oven to 375F.
- Bake for 20 minutes until nice and top is browned.
- Serve with eggs and doqqah.
- Enjoy.
Notes
- Please check the nutrition disclaimer policy.
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👩🏫 My Personal Experience
We usually dip the simit in oil then into the dukka mix, it is so delicious. It is said that Simit was originated in Turkey, but this recipe here is for the Egyptian version which is mainly a softer form of the traditional Turkish Simit.
Simit is very popular on Sham enneseem, which is a spring celebration, this day usually follows the Egyptian Christian Easter. It is said to be celebrated since the ancient Egyptians, as they used to offer salted fish, lettuce and onions to their gods.
Up until this day, it is still celebrated with salted fish called Fesikh (fermented salted mullet), or Renga ( salted, smoked and dried herrings), lettuce, onions and colored eggs.
Back in Egypt, my dad used to have a farm where all the family gather for this special day with loads of food we used to have colored eggs, falafel, foul, Simit and Egyptian traditional bread for breakfast then at the dinner table we have so many good stuff like Fesikh and Renga but for those who cannot stand the smell of these fish types we bring baked bechamel pasta. mahshi and grilled meat and chicken. We used to spend the whole day together from morning till late night then we all head home happy, tired but refreshed for the next business day.... aah good memories.
This bread can be shaped anyway you like, I have tried a braided ring, bagel like ring and the one above☝️, which is the traditional, and I liked the traditional one best.. may be because I am used to it that way. Simit is traditionally enjoyed with Egyptian Dukkah, a special spice blend that smells and tastes heavenly.
Here, Egyptians try to keep the tradition by gathering and trying to make the same dishes as much as we can, but most probably we do this on a different day as it is not a day off here.
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Anna Likousis
Beautiful recipe. Thank you.
Amira
Thanks Anna, glad you liked it.
Ruru
Hi Amira,
I am taken back to my teenage years in Egypt!!
With all your lovely recipes and a reminder of spring in Egypt. Picnic by the nile.
I'm definitely going to to try this recipe. Thanks
Amira
Thank you so much Ruru, this remind me of the Giza zoo too :))).
Simone Levy
I dont put black pepper in my dukkah. A little red pepper is tastier. also the salt should be put in the grinder as you should taste the salt and not feel the grains of salt like sand.
Thank you for all your recipes. I enjoy them ver much. I used some of them already.
Amira
Simon, thank you for sharing your version of dukkah, will make sure to try it soon.
Amany khalifa
I am thrilled to see your recipes Amira keep up the good work you are authenticating the Egyptian cuisine and introducing it to the world .God bless you may he always guide your steps .I am a fellowship proud Egyptian.
Amira
Than you so much Amany for your sweet comment.
Somjai
What is dukkah?
Amira
It is an Egyptian spice mix, here is the dukkah recipe.
huma
We have eaten Turkish simit with cheese and salad. never had with dukkah. Please share the recipe for Dukkah too.
CamelMirror
Never tried a Simit before. I think I tried something similar in Turkey. I always prefer breads in Middle East. Will definitely try to make one myself.
Marie
With all your recipes I make a trip back to Egypt Amira. Another recipe to try, with foul it should be delicious!
I now need to set time to cook an Egyptien diner, my boy would love it.
Thanks for sharing your memories and the story behind the recipe. I am learning new things every time I read you.
Stay well and happy Amira.
marie kléber
Just made some at the weekend.Whaou! Delicious!
We all loved it!
Thank you somuch Amira. I know I will do some again soon....
Amira
Wow, I am so happy that you've tried it and you really did like it. Thanks Marie.
Evelyne CulturEatz
I have yet to go to Egypt but I have actually made Simit before. Mine looked a bit different, your looks a bit fluffier and I wish I could taste one now!
Amira
I've heard that this simit originated in Turkey but their recipe might be somehow different.. I have no idea!! I will search your blog for your version. Thanks Eve.
Bam's Kitchen
My boys would be happy campers if I made your delicious Egyptian bread. Love the texture of the bread in the photo with the bite out of the bread... seriously delicious! Wishing you a super weekend!
Amira
Bam, I could not stop eating while photographing this recipe 🙂 It is so tasty specially dipped in olive oil and dukka.. very very tasty.
Amy
Yum this looks great!
Leah
Looks delicious! I just had the most amazing Middle Eastern food in Portland, ME. One of my favorite dishes was a fatoush salad (hope I'm spelling it correctly!) with radish, pita croutons, pickled red onions, chili peppers - it was hot and spicy and salty and delicious! Would love a recipe for something similar! 🙂
Amira
Oh I looove fatoush , but mine is not hot... what a good idea you've just gave me Leah 🙂