Egyptian Simit: The Luxury of Simple Life

stock Image @Canva
All content are owned by Chez Nermine® and are copyright protected. Please do not use my  recipes without prior permission. If you would like to republish a recipe, please rewrite it in your own words and link back to the recipe page on my site. Original recipes and creations of this site are intended for personal and home use. Commercial replication or media consumption are only allowed with a written consent and agreement with Chez Nermine owner. Otherwise it is considered a violation of intellectual property. Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that shake up people's diet.The images used in this post are stock images @CANVA

Simit Is the Ultimate Affordable Pleasure 

At the dawn of my professional life, I had a job that unfortunately came with a toxic environment that was sucking my soul out, daily!

The stressful job offered a prestigious package that I wasn’t mature enough to give up! But that is not the core of our subject!

Other than the salary and title, my office offered a magnificent view of the Nile!

So by 5pm every day, I would leave my office and grab a cab. Few minutes after the ride starts, the cab would usually get stuck in Cairo’s crazy traffic. In fact, I never minded the rush hour that crippled the traffic by the Nile corniche. I actually would open the window to soak up the fresh breeze of the Nile and look at the most healing view. 

The laughter of families and whispers of lovers, all strolling in mobs, aimlessly along the Nile, was a soul cleanse. Yet one more detail, complemented that lovely. It is  the pompous voice of the simit street vendor, bragging about the freshness of his bread. 

A stack of Simit
Stock Image @Canva

What is Bagel

Egyptian Simit is a bagel-shaped bread, covered with sesame seeds and eaten with duqqah, gebna roomi (a hard cheese similar to Parmesan), and hard boiled eggs. 

Being the affordable treat they are, simit & duqqah became the epitome of simple life and attainable pleasures. 

Since I left Egypt and embarked on my nomadic life over two decades ago, I was longing for that wafting smell of freshly baked Simit, until I stumbled on a couple of good recipes. 

Recipe Credit 

The recipe shared here today is adapted from the TV food figure, Assia Osman Kitchen, @assiakitchen.

I translated the recipe from Arabic and tested it in my kitchen.  The stack of simit didn’t last long on my kitchen counter and it disappeared before I knew it.

One last word before we move to the recipe: Make sure to include in your bucket list, a stroll by the Nile and a felucca ride. Both will dent your memory for ever. 

A Felucca Ride By the River Nile. Stock Photo @Canva
A Felucca Ride By the River Nile. Stock Photo @Canva

To receive more healthy recipes, inspired by my Egyptian cuisine, join my foodie tribe here.

For updates, sneak peak previews, and tutorial food videos, follow my Instagram page @cheznermine.

Egyptian Simit 

Recipe adapted from Assia Osman @assiakitchen 

A basket full of Egyptian Simit. Stock image @Canva
A basket full of Egyptian Simit. Stock image @Canva

Makes 12 


For the Dough 

  • 600 grams all purpose flour 
  • 200ml water, warm  
  • 200ml milk, warm 
  • 1 egg, lightly beaten 
  • 1 tablespoon vinegar 
  • 100ml canola oil 
  • 1 tablespoon sugar 
  • 1 tablespoon dry yeast 
  • 1 teaspoon salt 

For the Glaze 

  • 200 grams sesame and/or black sesame 
  • 1 beaten egg, or some oil 


  1. Proof the yeast: In a deep bowl mix together the milk, water, sugar, and yeast. Set aside until it gets foamy and frothy.
  2. Make the dough: Add to the container of a stand mixer fitted with the hook attachment, the flour, and oil. Mix them well until the flour is well coated with oil. Toss in the beaten egg, the vinegar, and the salt, and run the mixer at a low speed while adding the milk-water-yeast mixture slowly, until a soft, sticky dough comes together. 
  3. Let the dough rise: Transfer the dough to a clean container coated with oil, cover it with a towel and/or stretch tight, and let it rest in a warm place. 
  4. Shape the dough: When the dough has risen, transfer to the kitchen counter and cut into 12 equal pieces. Shape each into a long rope, fold the rope in the middle, twist it, and seal the ends to form a twisted circle. Repeat with all 12 pieces. 
  5. Apply the sesame: Brush the surface of each shaped simit with the beaten eggs or the oil, and sprinkle sesame on top. 
  6. Bake the simit in a preheated oven at 425°F/220°C, on a baking sheet line with parchment paper for   15-20 minutes, until golden. 
  7. Serve: Simit is best served with freshly made Dukka or Duqqah

Posted by

Former diplomat | Travel & Food Writer | Stauch advocate of Culinary Diplomacy. Find more here:

3 thoughts on “Egyptian Simit: The Luxury of Simple Life

  1. What a great recipe. I’d planned to have them with dinner, but they came together so quickly and looked so good, that we started eating them for lunch!

    I didn’t stretch the ropes long enough, so the bread was quite thick. Still very tasty, of course. And next time I’ll make them thinner and into bigger circles.

Leave a Reply