Here's the Babel translation of the procedure....IF I could understand it fully!

The yeast zerbroeckeln and into the lukewarm water stir. Flour and yeast water into a dish give and thoroughly mix. The butter attach and into the paste in-knead, occasionally salt. The paste covered to 3/4 hour at room temperature to go leave. The paste in equal large pieces divide, to sausages roll and afterwards to rings form. The rings with a foam spoon individually in each case 1/2 minute into the cook-hot water immerse and on a baking sheet metal (been subject at the best baking running paper) give. Coat with eigelb and with sesam cover. And bakes the Sesamringe switches the baking-oven on on 175 degrees Celsius in 30 minutes gold-yellow. * Source: After: From Turkish kitchens, of Adil and Roswitha Beytorun, ISBN 3-405-13205-3, Gepostet: EH D. Bilgic of 12.06.1995 references: Cheeks, pastry, sesam, Turkey, P10

That's what I reckon, Oldcampcook, about a 1/4 tsp. Should be interesting, it's the first recipe I see that uses eigelb only. We'll give it a try this weekend!

Thanks all for the links.

<> N. 

I am such a simit lover... Living away from Turkey, simit is one of the things that missed the most! I tried so many different ways and recipes, and failed so many times :( Finally I found the perfect recipe. It is the same as the one you would buy in Turkey...

I hope you will like it as much as I do.

Cheers...

It's the same one that Yelda posted above you.

I updated my blog recently. Here is the correct link to simit recipe. 

http://yelda.remgo.com/?p=92