Small groups · Expert instructors · All materials included
+90 500 000 00 00
A workshop that starts early in the morning, alongside the streets of İstanbul waking up to the smell of simit. You begin by learning the right proportions of flour, water, yeast and salt.
While the dough rests you practise the secret of shaping — turning the ring, joining the ends, finding that even simit form. The grape molasses and sesame coating is done the traditional way: the rings are dipped first in molasses water, then generously in sesame.
When your simit comes hot out of the stone oven, we taste them together at a generous Turkish breakfast table laid with cheese, olives, tomatoes, jam and strong tea.
Welcome and dough theory (20 min)
Preparing and kneading the dough (30 min)
Shaping and sesame coating (30 min)
Baking in the stone oven (25 min)
Breakfast table and tasting (45 min)
Photos and videos from previous sessions.
“We attended as a company with 40 people. The organisation was flawless and it really brought the team together. The breakfast table was magnificent.”
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