Categories: Breads & Boregs


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

Apoian family’s Basimet
Baskets of basimet and platters of Armenian string cheese
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!

Here is the Apoian family’s recipe for Basimet:

1 cup melted margarine or butter
1 ¼ c. sugar
1 cup milk
3 eggs
About 6 to 7 cups flour, sifted (Louise uses pre-sifted
flour to save time!)
2 Tbsp. baking powder
½ tsp. salt
1 egg, beaten (for egg wash)
Sesame seeds to sprinkle on top of egg wash, optional

1. Melt butter (or margarine); allow to cool a bit.

2. Add sugar and milk to the melted butter; stir until sugar
is dissolved. Pour mixture into a large bowl; beat in eggs.

3. In a separate bowl, add 5 cups of the sifted flour and
the rest of the dry ingredients.

4. Slowly mix the dry ingredients into the bowl of wet
ingredients, adding more of the flour as needed to create a dough that is not sticky
and easy to handle.

5. Pinch off walnut-sized pieces of dough, roll into
ropes, and twist. NOTE: The basimet can also be braided, made into S-shapes,
circles, etc.

6. Place basimet pieces onto parchment-lined or lightly greased baking
sheets. Brush tops with egg wash; sprinkle with sesame seeds if desired.

7. Bake in a preheated 350°F oven for 25 to 30 minutes, or until lightly golden brown.

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

2 months ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

4 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

5 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

6 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

11 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

11 months ago

This website uses cookies. find out more.