Name: Simit Poğaça with Olives, Feta, Cheddar, and Pepper Paste Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 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; 125g marinated black olives, pitted and chopped; 125g feta, crumbled; 125g cheddar, grated; ½ small bunch of parsley, chopped; 75g Turkish pepper paste; 1 egg, beaten; 1 tsp sesame seeds; 1 tsp nigella seeds

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 in a heatproof bowl in the microwave or in a pan over low heat until lukewarm. Add the yeast and sugar, then leave 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 warm 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 at least 1–2 hours until doubled in size, or chill overnight. If proving at room temperature, chill the dough for 30 minutes after it has doubled to make it easier to handle.

Step 4: Meanwhile, prepare the filling by combining the olives, feta, cheddar, and parsley in a bowl. Set aside.

Step 5: Roll the dough out on a lightly floured surface into a large rectangle about 46 x 30cm.

Step 6: Spread the Turkish pepper paste evenly over the dough. With a long side facing you, scatter half of the filling over the half of the rectangle closest to you, then fold the other half over to enclose the filling.

Step 7: Gently roll the dough again to help the filling stick, then cut the rectangle vertically into 20 strips, each about 2½cm wide.

Step 8: Working with one strip at a time, fold it loosely in half, hold it at both ends, twist, then gently pull the loose ends through the loop to shape.

Step 9: Preheat the oven to 220°C (200°C fan/gas mark 8) and line a baking sheet with baking parchment. Lay the shaped simit poğaças on the sheet and brush with the beaten egg.

Step 10: Sprinkle sesame and nigella seeds over the pastries and let them rest on the baking sheet for about 20 minutes.

Step 11: Bake for 25–30 minutes, or until golden brown. Allow to cool slightly on the sheet before serving.

Tips & Variations

For a vegetarian version, omit the Turkish pepper paste or replace it with a mild tomato paste.

Use other types of cheese like halloumi or mozzarella if you prefer a different flavor or texture.

You can add chopped fresh mint or dill to the filling for extra freshness.

Freeze any leftover raw dough strips shaped for baking, then bake fresh whenever you want.

Serve warm with a side of yogurt or a fresh salad for a complete meal.

FAQs

Can I use regular yeast instead of fast-action dried yeast?

Yes, but you may need to allow a longer proving time to ensure the dough rises properly.

What can I do with the leftover egg whites?

Egg whites can be frozen in a sealed container or ice cube tray for future use in recipes like meringues, angel food cake, or even as an egg wash substitute.