Cairo Kitchen
Jonathan Gregson

The semit that is sold on the streets of Cairo is usually quite large and has lines going through the circles. Our version is a smaller one so that you can fit many of them in a home oven.


Quantity Ingredient
3 teaspoons dried active yeast
pinch sugar
500g plain flour
2 teaspoons salt
vegetable oil, for greasing
2 egg whites, lightly beaten
75g sesame seeds


  1. In a small bowl, add the yeast and sugar to 380 ml lukewarm water and set aside for a few minutes.
  2. In a large bowl, mix together the flour and salt and form a well in the middle. Slowly pour in the water and yeast with one hand, while incorporating the flour and water together with the other. Form a ball and transfer to a floured surface.
  3. Continue to knead the dough with the palms of your hands, turning the dough after each press, for about 10 minutes, or until the dough is soft and elastic. Place the dough in an oiled bowl, making sure to oil the top of the dough too. Cover and set in a warm, draught-free area for about 1 hour, or until the dough has doubled in size.
  4. Preheat the oven to 180°C.
  5. Press down the dough and divide into 10 fist-sized balls. Form the balls into ropes of about 30 cm in length, then turn into a circle and seal the ends together.
  6. Place the rings on a baking sheet. Brush each semit with the egg wash and sprinkle sesame seeds on the tops of each ring. Let stand for 30 minutes in a warm place, then place in the preheated oven for 20 minutes and cook until golden and cooked through.
  7. Serve with olive oil and dukka for dipping.
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