Name: Simit Poğaça with Olives, Feta, Cheddar, and Turkish Pepper Paste Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 55 min
Cuisine: Turkish
Ingredients: 350ml whole milk; 7g sachet fast-action dried yeast; 2 tsp caster sugar; 2 egg yolks (freeze the whites for another recipe); 500g strong white bread flour, plus extra for dusting; 115g unsalted butter, at room temperature, cut into pieces; ½ tsp salt; 1 egg, beaten (for brushing); 1 tsp sesame seeds; 1 tsp nigella seeds; 125g marinated black olives, pitted and chopped; 125g feta, crumbled; 125g cheddar, grated; ½ small bunch of parsley, chopped; 75g Turkish pepper paste

Introduction

Simit poğaça is a delightful Turkish pastry combining a soft, yeasted dough with a savory filling of olives, cheeses, and parsley, all wrapped up with a layer of spicy pepper paste. This recipe creates beautifully twisted rolls topped with sesame and nigella seeds, perfect for breakfast or a snack.

Seven small spiral-shaped buns with a golden-brown crust are arranged on a white plate with a subtle embossed pattern, placed on a white marbled surface. Each bun has visible layers of dough twisted with dark bits, possibly olives, and a sprinkling of black and white sesame seeds on top. The buns look crispy on the outside and soft in the middle, showing some burnt edges and textured surfaces from the baking process. photo taken with an iphone --ar 4:5 --v 7

Ingredients

350ml whole milk

7g sachet fast-action dried yeast

2 tsp caster sugar

2 egg yolks (freeze the whites for another recipe)

500g strong white bread flour, plus extra for dusting

115g unsalted butter, at room temperature, cut into pieces

1 egg, beaten

1 tsp sesame seeds

1 tsp nigella seeds

125g marinated black olives, pitted and chopped

125g feta, crumbled

125g cheddar, grated

½ small bunch of parsley, chopped

75g Turkish pepper paste

Instructions

Step 1: Heat the milk until lukewarm, either in a microwave or on the stove. Stir in the yeast and caster sugar, then leave it to stand for 15 minutes until frothy.

Step 2: In the bowl of a stand mixer fitted with a dough hook, combine the egg yolks, flour, butter, and ½ teaspoon salt. Add the frothy milk mixture and knead for 10 minutes until the dough is tacky. Alternatively, knead by hand for about 15 minutes.

Step 3: Cover the dough and leave it to prove for 1 to 2 hours until doubled in size, or chill overnight. If proving at room temperature, chill the dough for 30 minutes after doubling to make it easier to handle.

Step 4: Prepare the filling by mixing the chopped olives, crumbled feta, grated cheddar, and chopped parsley together; set aside.

Step 5: Roll the dough on a lightly floured surface into a large rectangle about 46 x 30 cm. Spread the Turkish pepper paste evenly over the dough.

Step 6: With a long side facing you, scatter half of the filling over the half of the rectangle closest to you. Fold the other half over to enclose the filling, then gently roll the dough again to help the filling stick.

Step 7: Cut the rectangle vertically into 20 strips, each about 2½ cm wide. Working with one strip at a time, fold it loosely in half, hold both ends, twist the strip, and pull the loose ends through the loop to form the simit shape.

Step 8: Preheat the oven to 220°C (200°C fan) or gas mark 8. Line a baking sheet with parchment and lay the shaped simit on it. Brush each with the beaten egg and sprinkle with sesame and nigella seeds.

Step 9: Leave the simit to rest on the baking sheet for about 20 minutes, then bake for 25–30 minutes until golden brown. Let cool slightly on the sheet before serving.

Tips & Variations

Use marinated olives for extra flavor, or swap them for sun-dried tomatoes for a different twist.

Adding a pinch of chili flakes in the filling can add a nice heat if you like spice.

Freeze any leftover simit prior to baking; bake them straight from frozen, adding a few extra minutes to the baking time.

FAQs

Can I use plain flour instead of strong bread flour?

Strong bread flour gives the dough more elasticity and structure, resulting in a better texture. Using plain flour may produce a softer, less chewy pastry but can still work in a pinch.

What can I do with the leftover egg whites?

Leftover egg whites can be saved in an airtight container in the fridge for up to 3 days or frozen for longer storage. Use them in recipes like meringues, angel food cake, or omelets.