Name: Turkish Cheese Filled Simit
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 300 ml warm water; 7 g active dry yeast; 1 tbsp sugar; 1.5 tsp salt; 2 tbsp olive oil; 200 g white cheese; 100 g mozzarella cheese; 100 g sesame seeds; 3 tbsp molasses; 1 tbsp baking soda; 1 piece egg

Peynirli simit represents the evolution of Turkey's most iconic bread, transforming the classic sesame-covered ring into a hearty, cheese-filled delight. Originating from Istanbul's bustling streets, this variation has become a breakfast staple across Turkey, beloved for its convenience and rich flavor. The magic lies in the contrast of textures and flavors. The exterior boasts a deep golden crust generously coated with toasted sesame seeds that provide a satisfying crunch and nutty aroma. Beneath this lies the chewy, slightly dense bread that's characteristic of authentic simit. The cheese filling, typically made with white Turkish cheese or a blend of mozzarella and feta, melts into creamy pockets that ooze with each bite. When you break open a fresh peynirli simit, steam rises carrying the aroma of toasted sesame and melted cheese. The bread's interior is tender with a slight chew, while the molten cheese creates delightful stretchy pulls. Each bite delivers the satisfying saltiness of cheese balanced by the subtle sweetness of the bread and the earthiness of sesame seeds. This versatile dish shines at breakfast alongside Turkish tea, but also makes an excellent lunch or afternoon snack. The portable nature makes it perfect for busy mornings or picnics, while the rich flavors ensure it's substantial enough to keep you satisfied for hours.

Ingredients

Instructions

Activate yeast mixture

Dissolve sugar in warm water (37°C) in a large bowl. Sprinkle yeast over the surface and let stand for 5-8 minutes until foamy and doubled in size. The mixture should smell yeasty and bubble actively. Do not use water that's too hot as it will kill the yeast.
Make simit dough

Add flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon for 2-3 minutes until rough dough forms. Knead by hand on floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Do not add too much flour while kneading.
First rise

Place dough in oiled bowl, cover with damp cloth. Let rise in warm place for 60-90 minutes until doubled in size. The dough should spring back slowly when poked with finger. Do not let it over-rise or the texture will be too airy.
Prepare cheese filling

Crumble white cheese into small pieces and grate mozzarella. Mix both cheeses in a bowl for 2-3 minutes until well combined. The mixture should hold together when pressed. Do not add salt as the cheese provides enough seasoning.
Shape and fill

Punch down dough and divide into 6 equal pieces. Roll each piece into 30cm rope on unfloured surface. Flatten rope with palm and place 2-3 tbsp cheese mixture down center. Pinch edges tightly to seal, then shape into ring by joining ends. Do not overfill or the cheese will leak out.
Prepare molasses bath

Boil 1 liter water with molasses and baking soda over high heat for 2-3 minutes until dissolved. Reduce to medium heat and maintain gentle simmer. The mixture should smell sweet and slightly caramelized. Do not let it boil vigorously or it will foam over.
Boil simit rings

Drop 2-3 rings into simmering molasses bath and cook for 30 seconds per side. Remove with slotted spoon when they float and look shiny. Place on parchment-lined baking sheet. Do not overcrowd the pot or they will stick together.
Add sesame coating

Beat egg in shallow bowl. Brush each boiled ring with beaten egg using pastry brush for 1-2 minutes until completely coated. Roll immediately in sesame seeds, pressing gently to adhere. The seeds should cover the entire surface. Do not let egg wash dry before adding seeds.
Bake until golden

Preheat oven to 220°C. Bake simit for 18-22 minutes until deep golden brown and sesame seeds are toasted. The crust should sound hollow when tapped and cheese should be melted inside. Do not open oven door during first 15 minutes or they may collapse.

Tips

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Cooking Tips

For extra flavor, toast the sesame seeds in a dry pan for 2-3 minutes before coating the simit - this intensifies their nutty taste and creates better adhesion to the bread.

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Alternatives

Replace white cheese with crumbled feta and add fresh herbs like dill or parsley for a Mediterranean twist, though this will create a saltier and more tangy flavor profile.

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Serving & Storage

Serve warm from the oven with Turkish tea or ayran for an authentic experience. Store leftover simit in airtight container for 2 days and reheat in 180°C oven for 5 minutes to restore crispness.