Istanbul Simit with Sesame

La storia di questo piatto

Simit is the ring of the Bosphorus mornings, sold from street carts in Istanbul, where it is a shared, everyday ritual rather than a rare treat. This golden loop, wrapped in sesame and glossed with grape molasses, belongs to the city's first light.

Ingredienti

• 500 g Strong all-purpose flour (W280 approx.)
• 290 ml Lukewarm water
• 10 g Fresh baker's yeast
• 1 teaspoon Sugar
• 10 g Fine salt
• 3 tablespoons Extra virgin olive oil (plus a drizzle to grease the bowl)
• 100 g Pekmez (grape molasses); if unavailable, honey as a last resort only
• 300 ml Water for the molasses bath
• 200 g Raw sesame seeds (or dry-toasted)

Preparazione

1. Dissolve the yeast with the sugar in the barely lukewarm water (about 30°C, never hot: heat kills the yeast) and let it rest 5-10 minutes, until a light foam forms on the surface. Put the flour and salt in the large bowl and mix, then add the water with the yeast and 2 tablespoons of oil (set aside the third for greasing the bowl). Knead until everything is combined.
2. Work the dough on a lightly floured surface, pushing and folding vigorously for at least 10 minutes, until it is smooth, elastic and, when stretched between two fingers, it spreads into a thin veil without tearing. Form a ball.
3. Place the ball in a bowl greased with the reserved oil, cover it with a damp cloth and let it rise in a warm corner (about 25-28°C) until it doubles in volume: this takes about 60-75 minutes.
4. Gently deflate the dough and divide it into 8 equal pieces of about 100 g each (weigh them to make them identical). Roll each piece on the work surface into a rope about 50 cm long: if it springs back, cover it and let it rest a couple of minutes before trying again. Fold the rope in half, twist the two ends around each other like a twisted cord, then join the ends to form a ring and seal them firmly by pressing, otherwise they will open during baking. It should look like a round braid, not a smooth circle.
5. While you prepare the rings, preheat the static oven to 220°C with an empty baking tray inside: it needs to heat for at least 30-40 minutes. In a deep dish, mix the pekmez with the 300 ml of water until you obtain an amber-colored liquid, fluid and runny: it will give the simit its mahogany color and shine. In a second wide dish spread an even layer of sesame seeds. Dip each ring in the bath for a few seconds, turning it, drain it briefly to remove excess liquid, then coat it in the sesame, pressing with your hands so it sticks everywhere.
6. Arrange the rings on parchment paper, well spaced, on a cutting board or the back of a baking tray, and cover with a cloth for a short second rise of 20-25 minutes: they only need to puff up slightly, while the oven with the tray keeps heating.
7. Slide the parchment paper with the rings directly onto the scorching hot tray and bake at 220°C for 18-20 minutes. Do not open the oven during the first 12-15 minutes. They are ready when the sesame is toasted and the crust is mahogany-colored; tapping the bottom should produce a hollow, dry sound.
8. Remove and let the simit cool on a wire rack for 10 minutes: piping hot they lose their crispness, while lukewarm they show the perfect contrast between crust and soft crumb. Serve (8 simit, 2 per person) with salty white cheese and a piping hot black tea; next time you might try adding a pinch of nigella to the sesame.