Aromatic, golden, and rich with sesame or nigella seed crusts, Kandil Simidi is a traditional Turkish pastry with a crisp bite and subtle spice. Ideal for religious holidays or everyday teatime, these savory rings are a flavorful and symbolic delight. Their crumbly texture and deep toasty exterior make them a favorite across Turkish households, often baked in batches to mark sacred evenings or shared alongside strong tea.
Ingredient Breakdown
Mahlep, a finely ground spice made from wild cherry seeds, lends a distinctive aroma that sets Kandil Simidi apart from other savory pastries. With its nutty and slightly almond-like scent, mahlep adds a whisper of warmth that perfumes the dough.
The combination of butter, liquid oil, and egg creates the ideal texture—crumbly on the outside, yet tender within. Butter delivers richness, oil contributes moisture and softness, while the egg binds everything for a cohesive structure.
A touch of apple cider vinegar interacts with baking powder to provide lift and delicacy, helping the dough stay light and crisp after baking. This duo ensures the rings bake up with just the right amount of airiness, avoiding a dense or tough bite.
Flour forms the framework, holding the dough together while allowing for flexibility during shaping. It balances the wet ingredients and ensures that the simidi maintain their ring shape without spreading too much in the oven.
The finishing touches are what make these simit special—grape molasses (pekmez) lends both color and subtle sweetness when combined with water or egg yolk. Sesame seeds offer crunch and nuttiness, while nigella seeds bring earthy, peppery depth. Both are traditional, and each adds visual charm and flavor contrast.
Step-by-Step Preparation Guide
Start by combining the butter, oil, egg, water, sugar, salt, baking powder, vinegar, and mahlep in a deep bowl. Stir the ingredients until smooth, forming a fragrant and creamy base. This step builds flavor into every bite of the dough before the flour is even added.
Gradually incorporate the flour, working it in slowly with a spoon or your hands. As you knead, the dough should transition from sticky to smooth, becoming pliable yet firm. It should hold its shape when pressed but feel soft and easy to roll.
Break off walnut-sized pieces and roll each into a thin rope. Uniformity is key, so aim for even thickness throughout. Bring the ends of each rope together to create perfect circles, pressing the tips lightly to seal. Arrange them as you go to ensure space for toppings and baking.
To make the sesame-coated version, mix grape molasses with water in a shallow bowl. Dip each ring into this mixture, ensuring full coverage, then press both sides into a plate of sesame seeds until well coated. For the nigella version, prepare a mix of egg yolk and pekmez, brush it over the shaped dough, and generously sprinkle with nigella seeds.
Transfer the prepared rings to a parchment-lined baking tray, spacing them apart to allow even browning. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until the simit are golden and crisp. Check towards the end of baking—oven times can vary—and remove once the crust is deep and aromatic. Cool before serving to allow the crumb to set and the flavors to mature.
Recipe Tips & Frequently Asked Questions
Use room-temperature butter for easier mixing
Softened butter blends effortlessly with other ingredients and reduces the need for overmixing.
Add flour gradually to avoid a stiff dough
Overloading with flour too quickly can result in dense, dry simit.
Work quickly while shaping to prevent drying
Exposed dough can lose moisture fast, making it harder to roll or stick together.
Use pekmez-water dip for deep color and strong sesame adhesion
This combination creates a glossy, caramelized finish while helping the seeds cling tightly.
Chill dough slightly if it feels too soft when rolling
A brief rest in the fridge can help if the dough becomes overly warm or sticky.
Can I skip mahlep if I don’t have it?
Yes, but you’ll miss out on its unique aroma. A small pinch of almond extract can offer a mild substitute.
What can I substitute for grape molasses (pekmez)?
Pomegranate molasses or a mixture of honey and water can work in a pinch, though they’ll slightly alter the flavor.
How long can I store Kandil Simidi, and how should I keep them crisp?
Store in an airtight container for up to 5 days. Keep them uncovered for a crunchier bite or covered for softness.
Can I freeze the dough or baked simit for later?
Yes, shaped dough can be frozen before baking (without toppings), and baked simit freeze well for up to 2 months.
What to Serve With This Recipe
Kandil Simidi is best enjoyed with a glass of hot Turkish tea or a strong, brewed black tea. The slight bitterness of the tea balances the nutty richness of the pastry perfectly.
For a traditional breakfast or brunch platter, serve them alongside briny black olives, sliced cucumbers, fresh tomatoes, and creamy feta cheese. This savory spread highlights the simit’s texture and earthy spice.
As a midday snack, they also pair beautifully with cold yogurt dips, labneh, or hummus. The contrast between crumbly simit and smooth, tangy dip is both refreshing and satisfying.
Topping Variations and Customizations
For a twist, try replacing nigella seeds with poppy or flaxseeds for added crunch and a different flavor profile. Each variation offers a distinct visual and taste experience.
If you enjoy a touch of heat, sprinkle chili flakes or garlic powder into the sesame seed plate before coating the rings. This adds a subtle spice that complements the richness of the dough.
You can also brush the rings with egg yolk alone, skipping seeds altogether, for a clean, glossy finish that still delivers color and shine.
With its crumbly texture, aromatic profile, and beautiful seeded crust, Kandil Simidi brings together simplicity and celebration. Whether enjoyed during special days or baked for a comforting snack, these savory rings are a timeless favorite. They’re easy to share, full of tradition, and rich with the flavors of Turkish baking heritage.
Ingredients
1 tablespoon mahlep (ground cherry kernel spice)
1 tablespoon apple cider vinegar
1 egg
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon granulated sugar
5 tablespoons water
1 tea glass (approx. 100 ml) liquid oil
150 grams butter (about 10 tablespoons), softened to room temperature
4 cups all-purpose flour (each approx. 200 ml), more as needed
For the Topping:
1 egg yolk
1/4 tea glass (approx. 25 ml) grape molasses (pekmez)
1 tea glass (approx. 100 ml) water
4 tablespoons sesame seeds
4 tablespoons nigella seeds (çörek otu)
Instructions
In a large mixing bowl, combine softened butter, liquid oil, egg, water, salt, sugar, baking powder, vinegar, and mahlep. Stir or whisk until the mixture becomes smooth and unified. The aroma of mahlep will give the dough a warm, nutty note.
Begin adding the flour gradually, mixing after each addition. Knead the mixture by hand or with a stand mixer until you achieve a soft, pliable dough that’s not sticky and holds its shape well.
Pinch off small pieces of dough, roughly the size of a walnut. Roll each one into a thin rope, about the thickness of your finger, either between your palms or on a clean surface. Twist or leave straight, then bring the ends together to form a neat ring.
To prepare sesame-coated simit, whisk together the water and grape molasses in a shallow bowl. Dip each dough ring into the molasses mixture, ensuring it’s fully coated. Then, press both sides into a plate filled with sesame seeds, allowing a generous coating to cling. Arrange the coated rings on a parchment-lined baking tray.
For the version with nigella seeds, whisk together the egg yolk and a spoonful of molasses. Place the plain dough rings on the tray, brush the tops generously with the egg yolk mixture, and sprinkle over the nigella seeds to your preference.
Bake in a preheated oven at 180°C (350°F) for about 20 minutes or until golden brown and slightly crisp. Monitor closely, as oven temperatures can vary. The simit should be deeply golden with a fragrant, toasty crust when done. Let cool slightly before serving.
Kandil Simidi Recipe
Ingredients
- 1 tablespoon mahlep ground cherry kernel spice
- 1 tablespoon apple cider vinegar
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 5 tablespoons water
- 1 tea glass approx. 100 ml liquid oil
- 150 grams butter about 10 tablespoons, softened to room temperature
- 4 cups all-purpose flour each approx. 200 ml, more as needed
For the Topping:
- 1 egg yolk
- 1/4 tea glass approx. 25 ml grape molasses (pekmez)
- 1 tea glass approx. 100 ml water
- 4 tablespoons sesame seeds
- 4 tablespoons nigella seeds çörek otu
Instructions
- In a large mixing bowl, combine softened butter, liquid oil, egg, water, salt, sugar, baking powder, vinegar, and mahlep. Stir or whisk until the mixture becomes smooth and unified. The aroma of mahlep will give the dough a warm, nutty note.
- Begin adding the flour gradually, mixing after each addition. Knead the mixture by hand or with a stand mixer until you achieve a soft, pliable dough that’s not sticky and holds its shape well.
- Pinch off small pieces of dough, roughly the size of a walnut. Roll each one into a thin rope, about the thickness of your finger, either between your palms or on a clean surface. Twist or leave straight, then bring the ends together to form a neat ring.
- To prepare sesame-coated simit, whisk together the water and grape molasses in a shallow bowl. Dip each dough ring into the molasses mixture, ensuring it’s fully coated. Then, press both sides into a plate filled with sesame seeds, allowing a generous coating to cling. Arrange the coated rings on a parchment-lined baking tray.
- For the version with nigella seeds, whisk together the egg yolk and a spoonful of molasses. Place the plain dough rings on the tray, brush the tops generously with the egg yolk mixture, and sprinkle over the nigella seeds to your preference.
- Bake in a preheated oven at 180°C (350°F) for about 20 minutes or until golden brown and slightly crisp. Monitor closely, as oven temperatures can vary. The simit should be deeply golden with a fragrant, toasty crust when done. Let cool slightly before serving.
