Our freezer is beginning to overflow with goodies I’ve been
preparing in advance for our up-coming Christmas celebrations. I’ve already made – and froze – lule kebab, mini lahmajouns (short-cut version), manti (long version), a variety of cookies, and now, simit. There’s still plenty of cooking to do, but those recipes must be prepared just before company
to try Deegeen (Mrs.) Makrouhi’s version. Hers is simple, doesn’t take very long to
make (no yeast involved), and has a very nice texture. Doug said it reminded
him of a smaller version of his mother’s choreg. I took that as a huge
|First tray of Simit – more to make!|
cheese, olives, and basterma to round it out!
sesame seeds, optional
for egg wash and garnishing options) to form a workable, non-sticky dough.
off some dough and weigh 1-ounce pieces, rolling them into balls. If you don’t
have a food scale, pinch off pieces about the size of a golf ball.
nine-inch rope. Twist each rope into a simple braid and place it on an ungreased
baking sheet. These don’t spread, so you can place them fairly close together.
black sesame seeds, if desired.