One of the most popular dry biscuits in the entire region, simit is usually sold by street vendors who run around the narrow streets laden with baskets full of these dry biscuits shouting ‘Simit, ya, simit’. Simit is related to, but not the same as, choreg. They are eaten at breakfast or with tea or coffee with dried yoghurt, labna, or cheese or jam.
- Yield: 18 to 20
- 12 oz (350 g) plain flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 4 oz (110 g) butter, melted
- 4 fl oz (120 ml) olive oil
- 2 fl oz (60 ml) milk
- 1 egg
- milk or beaten egg
- sesame seeds
- Sieve the flour, salt and baking powder into a large bowl. Put the remaining ingredients into another bowl with 60 ml (2 fl oz) water and mix well. Make a well in the centre of the flour mixture and pour in the liquid mixture.
- Gradually blend the flour into the liquid until you have a soft, slightly oily dough. Heat oven to 200C (400F) gas 6. Flour your hands and break off pieces of dough about the size of a walnut. Roll each one into a sausage about 20 cm (8 in) long and ½-1 cm (¼-½in) thick.
- Fold the strip in half and twist it 3 or 4 times. Place each one on a greased baking tray about 2.5 cm (1 in) apart, either as they are or twisted into a circle with the 2 ends pressed together.
- Brush each with the milk or beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes or until golden. Cool on wire racks and store in an airtight container.