Simit? Well, they are popular in Turkey, so far, based on our research (online, youtube… hehe) they usually use commercial yeast, but ours are sourdough, and they are about 10%-15% wholewheat, making them a little more heavier and nutritious. It is coated with pomegranate molasses or concentrate (it is hard to find them! so we make do with what we have) and bathed in brown sesame seed.
In Turkey, the shape is way bigger, some is big enough you can fit your head in, but we can’t stretch it that long because it doesn’t fit our pan, it’s time consuming to just put 2 simit in one pan right? We had one (so kind and amazing) customer who brought Simit along back to KL from Turkey and gave it to us, although the size is bigger than ours, our Simits are heavier. So it’s kinda close to a real Turkish Simit, our flour are from Turkey anyway, well, we try our best.
Come by to the park and see meet us there! (eheheh…)
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