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SIMIT BREAD



    Turkish breakfast was served to the family on the weekend as I was so tempted to try making this Simit bread which was always at the back of my mind since I visited Istanbul few years back. You will see those street vendors standing or rolling up their carts through the streets or bazaars to sell this amazing looking bread which is their livelihood.


    Simit is a twisted circular bread, typically dunked in molasses and encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds. This is found across the cuisines of the former Ottoman Empire, and the Middle East. Its also known as Gevrek, Bokeh, or Koulouri. The size of the bread, its crunch, chewiness, and other characteristics vary slightly by region. They are typically served in the breakfast with lebnah, salad, fresh fruit jams, honey, olives etc.


    I made the classical version of this bread, encrusted with toasted sesame seeds. Served the Simit with the Turkish lebnah which was dabbed with chilli infused burnt butter. Alongside that was the shakshuka made by my daughter. Man the whole combo was delicious!


    Saffron, rose petal and camomile infused tea was also served in the Turkish tea glasses. Bought these beautiful hour glass shaped tea cups(very typical to Turkey) back in Sydney from a Turkish grocery cum crockery shop. Had them with me over 2 decades, still pretty intact after number of transits and so many years of traveling to different continents and countries, but as soon as I finished shooting for the spread, one of the saucers broke. It was heart breaking! 😔


    Follow the step by step recipe below and try making these interesting looking delicious breads at home which is pretty simple and easy to make. Bake your own bread at home during these interesting times. Stay home, stay safe!



    YIELDS: 10

    PREP TIME: 20 minutes

    BAKE TIME: 25 minutes

    PASSIVE TIME: 1 hour


    INGREDIENTS


    • 2 cups warm water

    • 1 tbsp sugar

    • 1 tbsp instant yeast

    • 5 cups all purpose flour plus 2 tbsp extra for dusting and kneading

    • 2 tsp salt

    • 1/4 cup olive oil

    • 250g/ 1 cup sesame seeds, lightly toasted

    • 3 tbsp pomegranate molasses

    • 2/3 cup water, extra



    METHOD


    1. In a stand mixer bowl, fitted with the hook attachment, pour 1 cup of warm water, add sugar and yeast, let it rest for 10 minutes until the yeast becomes foamy.

    2. Add olive oil and the second cup of warm water to the foamy yeast water and add 2 cups of flour. On a medium low speed, mix the dough until no dry bits of flour are visible. Let it stand for 20 minutes.

    3. Now gradually add rest of the flour in increments along with salt until a dough ball is formed wrapped around the hook. If required, add bit more flour to the dough if your dough is bit loose and sticky.

    4. Remove it on a lightly floured surface, knead it for 5 minutes to smoothen it. Tucking the seam side down, place the dough in a lightly oiled large bowl. Cover with damp kitchen towel or lightly oiled cling film. Leave it for an hour at a warm place in kitchen and let it rise double in size.

    5. Once the dough is fermented, transfer it to the lightly floured surface, divide the dough in 10 equal parts. Cover them with a kitchen towel to prevent them from drying.

    6. Take a piece of dough, drop it on a non-floured surface. Now roll it back and forth with your hands and make a long thin rope, about 2 feet long. Bend it in half from the center and hold the two loose ends together in one hand and twist the rope with your other hand to make the twisted rope. Now join the two ends together, slightly overlapping each other and make a circle/ring. To secure the loose ends, hold the dough ring from the top with one hand and with the other hand roll it back and forth to make it tight and secured.

    7. Repeat step 6 with rest of the dough pieces. Cover with kitchen towel and while working on the other pieces of dough.

    8. In a large bowl, mix pomegranate molasses and water to prepare the bath for the bread.

    9. Now dunk the bread in molasses water bath and dip them in toasted sesame seeds on both sides. Place it on the baking tray. Repeat the step for the other breads and let it prove for 30 minutes.

    10. Bake the bread in preheated oven at 180° C for 25-30 minutes.



    COOK'S NOTES:


    • Serve these with chilli infused burnt butter lebnah, olives, jams, honey and shakshuka for a scrumptious Turkish breakfast.

    • Make the healthier version of the same bread by replacing the all purpose flour with the wholemeal flour.


    MORINGA AND SUMMER BERRY SMOOTHIE



      This super healthy summer berry smoothie made with moringa leaves, flaxseed and chia seeds is a quick and easy way to start your day. It’s a perfect breakfast on-the-go with all it’s essential health benefits.


      Moringa is a plant that is often called drumstick tree or also a miracle tree. It has been used for centuries for its medicinal properties and health benefits. I use moringa leaves in my smoothies, breads, dals, paranthas etc. for that extra boost of essential vitamins. A friend of mine has a large tree growing in her front yard which is my regular supply of moringa leaves.


      Anyone who is deficient in those important vitamins like iron, calcium, potassium, magnesium and zinc etc. must include this in their daily diet, which is a natural way of enhancing those imperative vitamins required in your body.


      This mixed summer berry smoothie is a concoction of lots of hearty ingredients which is quick, delicious and so refreshing that it will help you start your day on a good note. I added flax seeds and chia seeds in it, which is a great way of incorporating these super foods in your diet. Adding a banana to the smoothie will keep you full for a long time.


      I used fresh berries in my smoothie but you can certainly add frozen berries to enjoy it all year around. When the berries are in season they are available in bulk and at cheaper prices. I grab the punnets and freeze the berries in smaller ziplock bags for individuals portions to use later for my desserts, smoothies or jams etc.


      SERVES: 2

      PREP AND MAKING TIME: 8-10 minutes



      INGREDIENTS


      • 2 1/2 cups fresh mixed berries, I used blueberries, raspberries and strawberries

      • 1 tbsp chia seeds

      • 1 tbsp flax seeds

      • 1/4 cup fresh moringa leaves

      • 1 cup Greek yogurt

      • 1 1/2 cups milk

      • 2-3 majdool dates, chopped

      • 1 tsp vanilla

      • 1 tbsp agave syrup or honey

      • 1 cup ice cubes



      METHOD


      1. In a blender, add all the ingredients and blend until smooth.

      2. To serve pour in glasses and garnish with moringa leaves, berries and chia seeds.



      COOK'S NOTES:


      • You can also add bananas to the smoothie which will keep you full for a long time.

      • I used fresh berries but you can certainly use frozen berries when they are not in season.



      AVOCADO, COTTAGE CHEESE AND CHERRY TOMATO TOAST


        Waking up to a healthy breakfast is all you need to start your day to boost that energy for the whole day. Wholemeal brown bread layered with cottage cheese and topped with sliced avocado, grilled cherry tomatoes and arugula. This is one of my favorite breakfasts which I eat like 2 to 3 times a week.


        If you love your eggs in breakfast like I do, top it with poached eggs or sunny side up. I made this a vegetarian version, and for those who are vegan, skip the cottage cheese and layer it with hummus or just some mashed avocado...top it with sautéed garlic mushrooms or grilled asparagus...there’s loads of toppings you can use to make it more delicious and interesting to have a variety in your everyday breakfast toast.

        SERVES: 2

        PREP TIME: 10 minutes

        COOKING TIME: 5 minutes



        INGREDIENTS

        • 1 large hass avocado, ripe but firm

        • 8 tbsp low fat cottage cheese

        • 10-12 cherry tomatoes

        • 1 tbsp extra virgin olive oil

        • 1/2 cup baby arugula leaves, loosely packed, washed and dried

        • 4 wholemeal bread slices

        • Salt and pepper for seasoning



        METHOD

        1. In a small pan, warm extra virgin olive oil, drop cherry tomatoes, and grill for 5 minutes on a low heat until soft and slightly pulpy. Season them with salt and pepper.

        2. Lightly brush the bread slices with olive oil and toast them in a griddle pan on both sides. Spread 2 tbsp cottage cheese on top of each toast and season a little with salt and pepper.

        3. Cut the avocado in half, deseed and remove flesh from the skin with the help of a large table spoon. Be careful not to bruise the flesh. Slice it thinly with a sharp knife.

        4. Place a quarter of an avocado on each of the cottage cheese toasts, and top it with few cherry tomatoes and arugula leaves.

        5. If need be, season the avocado with a dash of salt and pepper.



        COOK'S NOTES:

        • Sprinkle a dash of lime or lemon zest on the cottage cheese will totally accentuate the flavours of the toast.

        • You can also serve with poached or sunny side egg on top.



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