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Home » Baking

Egyptian Simit

Published: Mar 18, 2016 · Modified: Feb 16, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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A bread the is very popular specially around Easter time.
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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.

Easy Easter bread

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.

A Simit bread on a table with spices and eggs

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, and I have no idea if the Turkish one is the same or not.

Simit is very popular on Sham enneseem, which is a day celebrated by all Egyptians. In this day we celebrate the spring time, this day usually follows the Egyptian Christian Easter. This day is said to be celebrated since the ancient Egyptians, as they used to offer salted fish, lettuce and onions to their gods.

Egyptian Simit recipe

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 days 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 has so many good stuff like Fesikh and Renga bt for those who cannot stand the smell of these fish we also used to have 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.

Turkish Simit recipe

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.

A Simit bread sitting on top of a wooden table with spiced and egg

I am having a great recipe for Simit that I am going to make this year for them to bring back old memories of Egypt for them all. I hope you'll like this traditional Egyptian/Turkish Simit recipe.
Enjoy!!

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Egyptian simit on a wooden table with eggs.

Egyptian Simit

A bread the is very popular specially around Easter time.
4.84 from 6 votes
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Author: Amira

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.
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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Comments

  1. Marie

    March 21, 2016 at 8:57 am

    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.

    Reply
    • marie kléber

      April 03, 2016 at 6:30 am

      Just made some at the weekend.Whaou! Delicious!
      We all loved it!
      Thank you somuch Amira. I know I will do some again soon....

      Reply
      • Amira

        April 05, 2016 at 5:02 pm

        Wow, I am so happy that you've tried it and you really did like it. Thanks Marie.

        Reply
  2. Evelyne CulturEatz

    March 20, 2016 at 7:19 pm

    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!

    Reply
    • Amira

      March 20, 2016 at 8:39 pm

      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.

      Reply
  3. Bam's Kitchen

    March 19, 2016 at 3:01 am

    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!

    Reply
    • Amira

      March 20, 2016 at 8:45 pm

      Bam, I could not stop eating while photographing this recipe 🙂 It is so tasty specially dipped in olive oil and dukka.. very very tasty.

      Reply
  4. Amy

    March 18, 2016 at 7:51 pm

    Yum this looks great!

    Reply
  5. Leah

    March 18, 2016 at 12:20 pm

    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! 🙂

    Reply
    • Amira

      March 20, 2016 at 8:48 pm

      Oh I looove fatoush , but mine is not hot... what a good idea you've just gave me Leah 🙂

      Reply
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I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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