Semit – Kouloúri
In my excitement and joy at seeing this post from Debi I almost forgot to share it with you all. I first spied these delicious sesame breads in Athens and seeing this post brang all the memories back of just how good they were. If you love bread and you love sesame seeds then you have to check out this beautiful recipe that has been shared by Debi at The Kitchen Witch. Another Roden gem.
These round, sesame-studded bread rings would be my breakfast of choice any day. In some parts of the world they are known as semit (also spelled simit). Semit is derived from an Arabic word for fine white flour – the same root as the word semolina. Claudia Roden in The New Book of Middle Eastern Food nostalgically describes them as an urban street food from her childhood in Egypt – sold by hawkers from large baskets or threaded on long poles. Roden certainly understands the powerful connection between memory and food, as similar reminiscences are woven throughout her book.
Just as strong as Roden’s childhood memory are mine from long ago of early morning sellers in Athens brandishing poles threaded with fresh, warm, fragrant sesame-studded bread rounds. More recently, they were impossible to escape in Thessaloniki where there seemed to be vendors’ carts at nearly every street corner, all…
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