WHY MAKE IT
A little comfort, a lot of flavor.
Simit is the quintessential street bread of Turkey, universally recognized by its glossy molasses bath and dense coating of toasted sesame seeds. In this savory bakery variation, the traditional circular loaf is stuffed with a classic Mediterranean filling of fresh wilted spinach, briny halal-suitable feta cheese, and sliced scallions. Dipping the shaped, stuffed dough into a dilution of fruit molasses before rolling it in toasted sesame seeds creates the hallmark caramelized, deeply roasted crust simit is famous for. As the ring bakes at high heat, the outer shell turns shatteringly crisp while the interior crumb remains chewy, securely enclosing the warm, tangy green center. It offers an exceptional pairing with black tea and fresh cucumbers.
The Authentic Pekmez Molasses Glaze
The unmistakable flavor, color, and crunchy texture of authentic simit come from pekmez, a traditional reduced fruit molasses typically made from grapes, figs, or dates. Diluting pekmez with an equal amount of water creates a thin, sticky bath that serves two purposes. First, the natural fruit sugars instantly caramelize under high oven heat, giving the exterior its distinctive deep mahogany hue. Second, the tacky liquid acts as an adhesive that anchors a dense, complete crust of toasted sesame seeds to the dough, preventing them from falling off when handled.
Handling and Sealing Stuffed Dough
Transforming simit from a twisted rope into a filled ring requires careful dough management. The bread flour provides the high gluten strength needed to stretch the dough into thin rectangles without tearing under the weight of the greens. When rolling the dough over the spinach-feta core, pinch the long seam together with firm, decisive pressure. As you join the two opposite ends to complete the circular ring, tuck one end slightly inside the other before pinching to ensure the seam does not pull apart during baking.
Baking for Crunch and Chewy Crumb
Baking at 425 F (220 C) provides the intense heat necessary to crisp the sesame-encrusted exterior while keeping the inner bread crumb pleasantly chewy. Pre-toasting the raw sesame seeds in a dry skillet before dredging guarantees that their nutty flavor is fully developed without relying solely on oven time. Distribute the rings evenly across parchment-lined baking sheets, leaving ample space between them so circulating dry heat can brown the edges and bottom surfaces uniformly without steaming.
Before you start
Extracting maximum moisture from the wilted spinach is the most important step for this bake. Excess water trapped within the leafy greens will steam inside the sealed dough during baking, creating huge cavernous voids and potentially causing the dough seams to burst open. Press the cooked spinach aggressively against a fine-mesh sieve or twist it tightly inside a clean tea towel until bone-dry before folding in the feta.
THE RECIPE
Spinach and Feta Stuffed Simit Rings
6 servings · 45 minutes preparation · 25 minutes cooking · 55 minutes cooling, chilling or resting
Ingredients
Step-by-step instructions
- Combine bread flour, instant dry yeast, fine sea salt, and sugar in a large mixing bowl; pour in lukewarm water and 25 milliliters olive oil, stirring until a cohesive dough forms.
- Knead the dough on a lightly floured work surface for 8 to 10 minutes until smooth, taut, and elastic; place into an oiled bowl, cover, and let rise for 45 minutes until doubled in bulk.
- While the dough rises, heat the remaining 15 milliliters olive oil in a wide skillet over medium heat; add sliced scallions and chopped spinach, cooking for 3 to 4 minutes until spinach is completely wilted.
- Transfer the wilted greens to a fine-mesh colander, press firmly with a spatula to extract all residual moisture, let cool, then mix with crumbled feta, black pepper, and nutmeg in a medium bowl.
- In a dry wide skillet over medium-low heat, toast the raw sesame seeds for 5 to 6 minutes, stirring continuously until evenly golden and fragrant; pour into a wide shallow dish.
- Whisk together the grape molasses and 60 milliliters water in a second wide shallow dish until completely dissolved.
- Punch down the risen dough and divide into 6 equal pieces (roughly 125 grams each); roll each piece out into an elongated rectangle measuring roughly 14 inches long by 3.5 inches wide.
- Spoon one-sixth of the spinach-feta mixture down the center length of each rectangle; fold the dough lengthwise over the filling, pinch the long seam firmly to seal into a stuffed rope, then join the two ends together by overlapping and pinching to form a 5-inch closed ring.
- Dip each ring fully into the molasses mixture for 3 seconds, allow excess liquid to drain off, then dredge thoroughly in toasted sesame seeds to coat all sides; place onto two parchment-lined baking sheets, rest 10 minutes, and bake at 425 F (220 C) for 22 to 25 minutes until deeply browned, resting 5 minutes before serving.
Kitchen notes
Extracting maximum moisture from the wilted spinach is the most important step for this bake. Excess water trapped within the leafy greens will steam inside the sealed dough during baking, creating huge cavernous voids and potentially causing the dough seams to burst open. Press the cooked spinach aggressively against a fine-mesh sieve or twist it tightly inside a clean tea towel until bone-dry before folding in the feta.
Storage & make-ahead
Cool briefly, then refrigerate leftovers in an airtight container within 2 hours of baking for up to 3 days. Freeze tightly wrapped portions for up to 2 months. Reheat in a 350 F (177 C) oven until the center reaches 165 F (74 C).
An original recipe guide inspired by themes in our Pinterest research. Recipe has not been independently kitchen-tested. AI-generated image is illustrative; your finished dish may look different.
Frequently asked questions
What can I substitute for grape molasses (pekmez)?
You can substitute date molasses, pomegranate molasses mixed with a pinch of sugar to reduce tartness, or unsulfured dark sugarcane molasses diluted with equal parts warm water. Date molasses offers the closest flavor match.
Can I use frozen chopped spinach instead of fresh?
Yes. Thaw 200 grams of frozen chopped spinach completely, place it into a clean kitchen towel, and squeeze out all moisture thoroughly before tossing with the scallions, seasonings, and crumbled feta cheese.
Why did my simit rings open up while baking?
Seams usually open if flour coated the edges during rolling, preventing the dough from sticking to itself, or if the spinach filling was too wet. Brush away excess flour from the edges before pinching firmly to seal.
