Basimet

14 years ago

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

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:

Ingredients:

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

Directions:

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.