- 200 grams (0.450 pounds) margarine or butter
- 1 egg yolk
- 1/3 cup olive oil
- 1/3 cup water
- 3 tablespoons vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon mahaleb
- 1 teaspoon salt
- 4 1/2 cups flour
- 1 tablespoon baking powder
- 1 egg whites
- 1 teaspoon molasses
- A cup sesame
Kandils are holy nights in Islamic belief and they have a special status in Turkish traditions too. On these days, sesame ring pastries are made and these pastries (actually simits) are different from everdays simits. As you can see from the photos, they are smaller and harder. A special ingredient, mahaleb is used in it. People used to bake this rings and distribute to their neighbours. In our era, this tradition is nearly forgotten, but you can find these simits in every patisserie or bakery on kandils. Now, people buy these simits and present them to their families etc.
2 kneading pots
An oven tray
A flat pot
Place margarine or butter, egg yolk and granulated sugar into a pot and mix.
Add salt, olive oil, vinegar, water, mahaleb and baking powder onto this mix and knead well.
After a while, add flour little by little and continue to knead until you get a medium soft dough.
Cover the dough with some aluminum foil and set aside in the fridge for 20 minutes.
Meanwhile, stir egg yolk and molasses in another pot.
When the dough is set aside, take walnut sized pieces and roll them on your palm. Then shape them like a rolling pin.
Bond their edges and give a roll shape as you see on the photos.
Take the rolls and dip them to molasses mix (olny one side), then dip to sesame.
Place the rolls on to greased oven tray.
Preheat the oven to 170 °C (338 °F). Bake until their tops redden (approximately 20 minutes).
If you use more dough to shape your simits, they will be softer. You can adjust its softness by taking smaller or bigger pieces from the dough.