The choir at St. David Armenian Church, Boca Raton, FL
recently hosted their annual Armenian Christmas brunch after services. One of the
featured menu items was Basimet – a cross between simit and chorag, according to my friend (and choir member)
Louise Apoian, who was kind enough to share her family’s recipe. (Spellings
vary, so one might find the recipe listed as ‘basimit’ or ‘Bah Simit’.) Louise’s recipe
was handed down from her aunt, Voco Kalafian, originally from Marsivan.
|Apoian family’s Basimet|
kept eager parishioners’ hunger at bay until the brunch was actually served. Somewhat
sweeter than chorag, the basimet, along with the slightly salty shreds of
cheese, were a welcome treat for our taste buds and tummies!
flour to save time!)
is dissolved. Pour mixture into a large bowl; beat in eggs.
the rest of the dry ingredients.
ingredients, adding more of the flour as needed to create a dough that is not sticky
and easy to handle.
ropes, and twist. NOTE: The basimet can also be braided, made into S-shapes,
sheets. Brush tops with egg wash; sprinkle with sesame seeds if desired.