Recipe
For the dough of Ankara Simit, which is produced without the use of any additives, a specific amount of flour, salt, and fresh yeast is placed into the mixer. In order to activate the yeast, tap water is warmed during the winter months, while in summer it is used directly without heating. All ingredients are kneaded mechanically until a firm dough is obtained. One of the most distinctive characteristics of Ankara Simit dough is that, immediately after kneading, it is divided into 100-gram portions and shaped into simit rings without any resting period. In other words, the dough is not allowed to rest at any stage prior to the molasses-coating process. If this crucial detail is not observed, the final product loses its defining characteristic as Ankara Simit. The shaping process of Ankara Simit is referred to as “bağlama.” Simit masters determine the shape and size of the simit through years of experience and refined hand skills. During shaping, in order to eliminate irregularities and uneven thickness, the simit ring is rolled on a marble work surface by moving it back and forth with the section of the palm close to the wrist, ensuring a uniform, circular form. In accordance with the dimensions of the molasses tank, 20–21 simit rings are placed side by side, without excessive compression, onto a wooden rod. The simits mounted on the rod are immersed into a tank containing fig molasses diluted with water, rotated several times, and left to soak for one to two minutes before being removed. They are then carefully transferred onto a metal rack without deforming their shape and left to rest for approximately five minutes. The simit rings resting on these racks—referred to by craftsmen as strainers—are subsequently arranged side by side in trays known as “tava,” which contain roasted sesame seeds. Additional sesame seeds are sprinkled over the simits, ensuring that they are fully coated. After resting in the tray for a short period, the simit rings are carefully placed onto a baking peel, taking care not to disturb their shape. They are then transferred into a stone oven heated with a strong fire for baking. Ankara Simits are baked for approximately 10 minutes. Their defining feature is their crisp texture, which is why they are also known as “Ankara Gevreği.”