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Produced daily in the bakeries of the Esenler area, this simit is coated with intense molasses and plenty of sesame seeds before being baked in stone ovens. It is an indispensable part of breakfast for travelers and locals alike. During its preparation, the balance of flour and yeast unique to Istanbul is maintained to achieve its signature crispiness.
This delicacy can be found easily across the central hubs of the district. For geographic context, please check the Map section on this page.
Ingredients
- 500 grams wheat flour
- 250 ml warm water
- 10 grams fresh yeast
- 1 teaspoon salt
- 1 cup grape molasses
- 2 cups roasted sesame seeds
Preparation
- Mix flour, water, yeast, and salt to knead a smooth dough, then let it rest for 45 minutes.
- Divide the dough into balls, roll them into strips, twist two strips together, and form a ring shape.
- Dilute the molasses with a small amount of water in a wide bowl.
- Dip the dough rings first into the molasses mixture and then coat generously with roasted sesame seeds before baking at 200°C until golden brown.
Practical notes before you go
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3
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Esenler Stone Oven Lahmacun
An Istanbul style stone-oven delicacy frequently prepared in the neighborhood bakeries of Esenler , known for its thin crust and special minced meat topping.
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Esenler Street Manti with Yogurt
A practical Istanbul street flavor sold fresh and handmade in the marketplaces and busy avenues of Esenler , served with garlic yogurt.
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Esenler Ring Dessert
A traditional, crispy syrup-soaked Istanbul street dessert sold warm from mobile carts and pastry shops on the avenues of Esenler .