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Simit
These dry biscuits with sesame seeds are sold by street vendors throughout the Middle East. In Turkey, Kandil Simidi are included on the table spread for Kandil Geceleri — celebrations of the Prophet's conception, birthday, Ascent, the revelation of his mission, and the Night of Power — when the mosques are lit throughout the night.
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3/4 tsp. salt
2-1/4 tsp. baking powder
3/4 cup (1-1/2 sticks) unsalted butter
3/4 cup olive oil
6 tbsp. milk
1 large egg
6 tbsp. water
Sesame seeds
Preheat the oven to 400°F. Combine the flour, salt and baking powder in a mixing bowl. In another bowl, whisk together the butter, olive, milk, egg, and water. Make a well in the center of the dry ingredients and pour in the liquid. Stir together to form a soft dough. Dust your hands with flour and roll walnut-sized pieces of dough into "snakes," 8" long by 1/2" thick. Fold each snake in half and twist it along its length. As you wish, pinch together the ends of each "snake" to form a circle, or leave them straight. Place them an inch apart on a lightly greased or parchment-lined baking sheet. Brush them with the milk or egg, sprinkle with sesame seeds, and bake on the center rack of the oven for a half-hour, or until golden. Cool them on wire racks and store in a tightly closed container. Serve with tea or coffee, yogurt, cheese or jam.
Makes 24 simit.
Copyright © 1999, 2000
Kathleen Seidel All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.