For assembling: 2-3 Tbs raw Tahini (optional), sesame seeds. Today, many pastries in Izmir are sold under the name “boyoz,” but are not made according to the traditional recipe: instead of sesame oil, most bakeries now use sunflower oil. * Note that the dough is quite stiff. The word boyoz comes from the Spanish bollos, the plural form of bollo, which refers to several different kinds of baked products or starchy buns. You’re right, this recipe is really one of the more complicated ones. Pat the dough flat with the palm of your hand and start pressing it gently, to flatten it. A few notes: Even though boyoz remains one of the most popular foods in Izmir, and locals consider it a symbol of their home city, most people are unaware that the traditional sesame oil-based version has almost completely disappeared. Cook the potatoes in their skin, let cool and peel. Commonly associated with the city of Izmir, the flaky savory buns that are traditionally prepared for weekend brunches, and served with a fresh vegetable salad, yoghurt, and hard-boiled egg on the side. Get a soft dough that does not stick to your hand by adding water little by little. I can’t deny that, unlike most of my recipes, this one requires patience and practice, but for me it’s well worth the effort. The most widely preferred boyoz is plain, without addition of meat or cheese or spinach stuffings, and as cooked by a handful of master boyoz bakers in İzmir. If using, mix the Tahini with a bit of oil from the pan, and drizzle a bit over it. Shaping time: about 30 minutes Gevrek vendors in the streets, which are very common in Izmir, sell Gevrek, kumru and a pastry called boyoz, which is also unique to Izmir. If your mixer motor is not very strong, make sure to stop it now and then, so that the motor will not burn. Boyoz is a Turkish pastry, associated with İzmir, Turkey, which is practically the only city where it is prepared for commercial purposes and follows the original recipe. וואו , עשית אותי רעב ברגע. Thank you Lindy! Looks very delicious, I can imagine there are many uses for this dough.. , Thank you Krešo, I’m glad you liked the dish. Thank you Greg! Take one dough ball, with some of the oil, and place it on a large, smooth work space. נראה לי שאני הולך להכין בויוס לשבת בבוקר. AP flour works best here. Boyoz is written as “bollos” in Spanish and means “little loaf”. Prep time: 30 minutes for the dough + 30 for the fillings The treatment performed through this process and the ingredients supplied by the same brands without change through the years ensure the unparalleled flavour of Boyoz. חחח תאמין לי שגם אני נהייתי רעבה מזה. I would love to try and make them – maybe this fall when the cooler weather arrives . I find pleasure in sharing, especially these old and almost forgotten recipes and techniques. … Just make sure to bring them to room temperature and reheat them in a toaster oven, NOT in the microwave, and you’ll be able to enjoy an almost fresh-like pastry. . Start mixing on slow speed, until the dough incorporates, scraping the sides a few times. It is not absorbed in the dough while “resting”, and you will see at the end of the process that most of it remains in the pan. Boyoz, which means "bundle" in the Sephardic Ladino language, is a popular Turkish snack that is sold in bakery shops and by street vendors in Izmir. נראה מעולה ברמות על!! Turkish Pastries Recipes. , They look absolutely fabulous – rustic and delicious as it should be! They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. As much as I know it’s not possible in today’s world to rely on them alone, it’s still so important to make such recipes every so often, and keep these wonderful culinary traditions alive. The original recipe is based on flour and sesame oil, and a few other ingredients; it does not contain yeast, and therefore may be eaten during Passover. 4.3. Boyoz Recipe. Cook the mixture of grated zucchini, onions and tomatoes, with a bit of oil and tomato paste, salt and pepper, until well cooked and without liquids (this too can be done a day ahead). This is actually the traditional kumru. I found some websites on Google, bookmarked them yesterday! Boyoz is a Turkish pastry of Sephardi Jewish origin[1][2], associated with İzmir, Turkey, which is practically the only city where it is prepared for commercial purposes and follows the original recipe. You are so right, we really need to cherish these recipes and document them. For the dough: God bless Sephardic Jews! Boyoz paste is a mixture of flour, sunflower oil and a hint of tahini. I wish you the best of health and a great week! I’m going to look for a Sephardi site now! Thank you Judi! This Turkish town has been famous for the boyoz pastry and for other Sephardic desserts since the 1500s when the Sephardic Jews fled oppression in Spain and came to settle in Turkey. Plus, it’s lovely and no doubt delicious. The most famous of Izmir cuisine, boyoz recipe, which is a yeast-free pastry identified with the taste of Izmir palate … You can bake these delicious and oily pastries, which can be prepared with various internal mortars, in a hollow oven, at high temperature. Find nutrition facts for over 2,000,000 foods. Baking time: 30-35 minutes, Ingredients: Well into the 19th century, Izmir’s Jewish population was centered around Havra Sokaği (“Synagogue Street”) in Kemeraltı, the city’s historical market district, and Jewish families made boyoz at home. Place a tablespoon of the filling on the center and fold into a triangle or a rectangle. Thank you Cindy. Glyn, Thank you Glyn. Enter your email address to follow this blog and receive notifications of new posts by email. Boyoz is a Turkish pastry of Sephardic Jewish origin, associated with İzmir, Turkey, which is practically the only city where it is prepared for commercial purposes and follows the original recipe. TURKEY, Asia. Spanish and Portuguese Jews initially settled in Constantinople (now Istanbul), Sarajevo, and other Ottoman cities, and did not have a strong presence in Izmir until the 17th century. Roll each dough ball in the oil and place them, in one layer, in the pan. As such, in the eyes of Smyrniots boyoz became a symbol of their hometown or of their longing for it when away. . I find the whole procedure to be quite soothing and even meditative. Izmir isn’t my favorite place for dining in Turkey. I hope you’ll enjoy the results. The fillings are light and so even though the pastries are relatively big, they are not heavy at all. I will search your blog again too! Divide the dough into 30 balls of 2.2 oz (60 grams). The most widely preferred boyoz is […] Thinly cut Swiss Chard, topped with finely grated Pecorino cheese. For the dough “resting” stage: 2 cups oil ( Log Out /  The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy. Gently fold the dough over the filling, and roll into a roulade, then form it into a spiral. It is kneaded by hand and the ball of paste. 4. Roll each dough... 3. It looks absolutely amazing, I think I already know what to bake tomorrow! 1. A mixture of mashed cooked potato, feta cheese and an egg. I might wait for an invite to afternoon tea. While there are variants of the pastry in many places around the world where the Jewish immigrants settled, the Izmir boyoz is unique and truly a product of the cultural melting pot the city was in the past. ( Log Out /  The Kumru you will get from these vendors include izmir tulum cheese, raw tomatoes and a single green pepper. For more information about Sephardic origins, check out this post. The principal ingredients used to make boyoz are water, flour, lemon juice, a sesame paste known as tahini, and sunflower oil. Change ), You are commenting using your Twitter account. I’ll be happy to hear your comments. Bake for about 30-35 minutes, or until the pastries are golden-brown. The dough is kneaded, folded, and allowed to rest several times before being baked at high temperature. 5. Hugs Ronit xx, Thank you Marta! Boyos – Sephardic Savory Pastries 1. I’m glad you liked the recipe. Commonly associated with the city of Izmir, the flaky savory buns that are traditionally prepared for weekend brunches, and served with a fresh vegetable salad, yoghurt, and hard-boiled egg on the side. Boyoz (Izmir’s Peerless Pastry): Boyoz is a Turkish pastry of Sephardic Jewish origin associated with Izmir in Turkey. 3 Tbs light olive oil or safflower oil I hope you’ll enjoy the process and results. Filling: The Swiss Chard: place a generous handful of the cut Swiss Chard at one end of the circle. I hope your injury is not too bad. Izmir is the only city where boyoz is commercially produced, and the only place in which the original recipe is followed.It’s a mixture of flour, sunflower oil, and tahin (an oily paste made from toasted ground hulled sesame seeds). The contents of this website are the sole responsibility of Slow Food and the EASME is not responsible for any use that may be made of the information contained therein. * Since the dough and filling require early preparations, is makes sense to make a fairly large amount, especially since the baked pastries freeze well, in an airtight container, for up to 2-3 weeks. İzmir's famous Boyoz comes to every corner of America with Pınar and breakfasts are cheering up! After the quick and easy recipe post of last week, this week I have for you the very opposite… Resting time: minimum 4 hours, preferably overnight Among the city’s highlights were its breakfast pastry, boyoz , a flaky savory bun served with oven-baked hard-boiled eggs. Sephardic Jews really have a wonderful cuisine. These explanations on the roots of boyoz are confirmed by the presence of a pastry very similar to boyoz in the culinary traditions of such other offshoots of Spanish culture as Argentina, Chile, Peru and Mexico, where they are common especially in the diet of Sephardic Jews, usually with cheese and spinach fillings.”. את הביויוס הכנתי לפני יותר מחודש ורק עכשיו יצא לי להעלות את הפוסט ובינתיים אזלו כולם כי כל החברים קיבלו את חלקם ולמי לא נשאר? Turkish Simits are also called Gevrek in izmir. Change ), You are commenting using your Google account. The recipe here, from the fabulous traditional Sephardic cuisine, requires some preparation and practice. I’m glad to hear Kris! The recipe here is from my maternal grandmother, who grew up in the Sephardic community of Izmir. Boyoz is an iconic pastry from Izmir (virtually the only place where it is sold) and a symbol of the city’s Jewish history: It developed among the Sephardic Jewish communities that migrated to Turkey from Spain and Portugal in the 1490s. * The dough is a type of Fillo/Strudel dough, with the difference that you stretch it using oil. Change ). עשית את כולנו רעבים.. תודה יקירתי! Makes: 30 Boyoz is a Turkish pastry, associated with İzmir, Turkey, which is practically the only city where it is prepared for commercial purposes and follows the original recipe.As such, in the eyes of Smyrniots boyoz acquired the dimension of a symbol of their hometown or of their longing for it when away. . Boyoz has been brought by Sephardic Jews who immigrated to Turkey in early 15th century and it has been identified with Turkish cuisine since then. In the eyes of Izmir residents boyoz acquired the dimension of a symbol of their hometown or of their longing for it. Sprinkle sesame seeds on top. 1. The dough may then undergo more kneading and more shelf time over a period of several more hours. Plenty of hands-on work, and more than enough time for conversation and quiet time during the resting phase. * Note that the dough is quite stiff. Post was not sent - check your email addresses! I’m glad you’ve found this old family treasure suitable for your retreat. After at least 4 hours, or on the following day, line 2 baking sheet pans with baking paper. Lose weight by tracking your caloric intake quickly and easily. Thank you Dinie! Cooked mixture of grated onions, zucchini and tomato paste. They really are well worth of the work, which after a while becomes quite meditative and soothing. You’re right, it looks delicious but it’s a lot of work. Divide the dough into 30 balls of 2.2 oz (60 grams). Now, very gently, with your fingers, start pressing and pulling the dough from all sides, so it stretches and turns into a paper-thin circle, about 9.5” (24cm). 5. *, Click to email this to a friend (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on WhatsApp (Opens in new window), Feta and Scallions Stuffed Tomatoes * Tomato and Bread Salad, Braised Pot Roast with Pear Cider and Leek Gravy. Photo about Boyoz is a Turkish pastry, associated with İzmir. Börek. Thanks for sharing , Thank you! Top with a bit of the cheese, salt and pepper. 1 tsp salt But they are also perfect for any mid-week breakfast, lunch, or even light dinner. The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. Start mixing on slow speed, until the... 2. Love hearing the history behind these. Filling options: (all seasoned with salt and black pepper): As such, in the eyes of Smyrniots boyoz acquired the dimension of a symbol of their hometown or of their longing for it when away. Boyoz is a Turkish pastry of Sephardi Jewish origin, associated with İzmir, the only city where it is prepared for commercial purposes and follows the original recipe. Increase the speed to medium and knead for about 10 minutes, until the dough is smooth and elastic and doesn’t stick to the bowl. I’ll be happy to hear your comments. אני מגיעה באוקטובר, מקווה שיצא לנו להיפגש. Thanks! Place all the dough ingredients in a mixer bowl, fitted with the kneading hook. I think it would make a great central activity for a cooking retreat. Slow Food gratefully acknowledges funding support from European Union. 3. Meanwhile, prepare the fillings: thinly cut the washed and drained Swiss Chard leaves (keep the stems to prepare a cooked salad, as shown HERE) and place on a kitchen towel to dry out (preferably overnight). Here is an interesting quote from Wikipedia, about the origins of the pastry: “Virtually all sources agree on the Judeo-Spanish roots of boyoz. The dough wonderful to work with and indeed can be used in different ways. Cover with plastic wrap and leave for at least 4 hours, preferably overnight, at room temperature. I’m glad to hear you’ve found this recipe history interesting. Boyoz is a simple, small, rounded pastry made from thin layers of dough. Pour 2 cups oil into a deep medium size pan. Pastry. However, the result is so tasty and unique, that I’m sure that once you’ll make and taste these wonderful savory pastries, you will see they are well worth the effort. As such, in the eyes of Smyrniots boyoz acquired the dimension of a symbol of their hometown or of their longing for it when away. Although it may seem like a difficult recipe to make, once you make it, you will see that it’s worth it with its deliciousness. If you see that the dough is still not forming properly, add the extra 1/2 cup water. Sorry, your blog cannot share posts by email. . İzmir mutfağının en ünlüsü, İzmir damak tadı ile özdeşleşmiş, mayasız bir hamur işi olan boyoz tarifi... Çeşitli iç harçlarla da hazırlanabilen bu leziz ve yağlı hamurları, içi boş olarak da önceden ısıtılmış fırında, yüksek ısıda pişirebilirsiniz. These look well worth the work. Ooh.. Making me want to make some now! Boyoz is a Turkish pastry of Sephardi Jewish origin, associated with İzmir, Turkey, which is practically the only city where it is prepared for commercial purposes and follows the original recipe.As such, in the eyes of Smyrniots boyoz acquired the dimension of a symbol of their hometown or of their longing for it when away. ( Log Out /  Later, wealthier families moved to the Karataş and Göztepe neighborhoods and bakeries started to produce boyoz. Great technique. This site uses Akismet to reduce spam. I will be trying this one soon- especially cause now I’m at home recovering from an injury, so I’m looking forward to it! Boyoz is a Turkish pastry of Sephardic Jewish origin, associated with İzmir, Turkey, which is practically the only city where it is prepared for commercial purposes and follows the original recipe.As such, in the eyes of Smyrniots boyoz became a symbol of their hometown or of their longing for it when away. , Thank you Aletta! * Don’t let the amount of oil for the “resting” stage intimidate you. Mash roughly and add feta cheese, egg, salt and pepper. Until recently, all of the bakers in Izmir who made boyoz were Jewish. Preheat the oven to 355F (180C). 2. Unlike what the first sentence in there says, that Izmir “is practically the only city where it is prepared for commercial purposes and follows the original recipe”, Israel, where the majority of the Jews from Izmir moved to, is another place where the pastries are sold commercially and are well known and loved all over the country, by people of all origins. 2.75 lbs (1kg 250 grams) AP flour If someone would invite me for these, I’ll gladly accept! Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Place in the baking sheet and sprinkle with sesame seeds. This is a real art of cooking, real food worth the effort, something we should share as often as we can. , These look fantastic! Ronit. I hope you’ll enjoy the results. You can use the “search” button and find a few other posts with Sephardic recipes. Cookies help us deliver our services. 3 Tbs white vinegar They are also perfect for mid-week breakfast, lunch, or even a light dinner. * So plan ahead accordingly. is left to repose for 2 hours. As the new generation brings new tastes to the old formula, the city is about to get geographic registration for the Boyoz of İzmir I have to agree, they really are! If your mixer motor is not very strong, make sure to stop it now and then, so that the motor will not burn. Thank you Ish. * Don’t be tempted to use bread flour – the dough will turn out too dense. In fact, during our four-night stay last week, most meals left me disillusioned, disappointed, and distraught. By using our services, you agree to our use of cookies. What a treat! Boyoz: Boyoz is a Turkish pastry, associated with İzmir, where it is prepared for commercial purposes and by following the original recipe. It is a contribution to İzmir’s urban culture by Sephardic Jews evicted from Spain after 1492 and who settled in large numbers in a number of prominent Ottoman cities of the period, among which İzmir stood out as one of the primary destinations. Learn how your comment data is processed. Turkish Recipes. The spirals with the Swiss Chard are especially appealing to me. Pour 2 cups oil into a deep medium size pan. . Change ), You are commenting using your Facebook account. ואחר כך דיאטה… , Your pastries look wonderful and I can tell they would be delicious – I like the filling . I really think we should treasure those old recipes- who is gonna remember all that when we’re gone! Boyoz is an iconic pastry from Izmir (virtually the only place where it is sold) and a symbol of the city’s Jewish history: It developed among the Sephardic Jewish communities that migrated to Turkey from Spain and Portugal in the 1490s. Looks a bit intimidating but also looks like it would be well worth the effort! Boyoz is Turkish favorite and a must-try. Traditional Taste of Smyrna The pastries are traditionally prepared  for weekend brunch, and served with fresh small diced vegetables salad, yogurt and hard boiled eggs on the side. The ingredients are mixed and well-kneaded by hand to form a dough, which is then left to sit for about two hours. 2 cups water (+ up to 1/2 cup, if needed) אבל גם אני החלטתי שבשבוע הבא תהיה עוד נאגלה. ( Log Out /  It is practically the only city in which it is prepared for commercial purposes and follows the original recipe. Place all the dough ingredients in a mixer bowl, fitted with the kneading hook. İzmir’s Boyoz Days aims to strengthen the brand of ‘boyoz,’ a puff pastry which was the gift of Sephardic Jews to the street food culture of today. The zucchini or potato-cheese filling: fold the dough ends, from all sides, towards the center, creating a square. Free online calorie counter and diet plan. . 3. They are cultural treasures, with so much history and memories in them. , Thanks so much for this recipe. Nowadays, Turkey is famous for its layered pies and pastries, all … יאללה, לעבודה! Boyoz is Turkish favorite and a must-try. * The dough needs to “rest” for at least 4 hours, preferably overnight, before stretching. These are really extremely delicious and hard to resist! 2. Image of boregi, burek, dinner - 84036081 Breakfast, lunch, or on the center and fold into a deep medium size pan a type Fillo/Strudel. Recipe history interesting hours, preferably overnight, at room temperature dough with! Not heavy at all corner of America with Pınar and breakfasts are cheering up original.. And distraught simple, small, rounded pastry made from thin layers of dough an to! Details below or click an icon to Log in: you are so right this! You the best of health and a single green pepper be used in different ways not heavy all! Email addresses of Smyrniots boyoz became a symbol of their hometown or of their hometown or of their longing it! Your retreat a great central activity for a Sephardi site now glad to hear your.! Plus, it ’ s a lot of work sent - check your email addresses s lovely and doubt... Famous boyoz comes to every corner of America with Pınar and breakfasts are cheering up 2.2 oz ( grams! Of mashed cooked potato, feta cheese and an egg tablespoon of filling! With finely grated Pecorino cheese as it should be time for conversation and quiet time during the phase. For about two hours hear you ’ re right, we really need to these! החלטתי שבשבוע הבא תהיה עוד נאגלה boyoz comes to every corner of America with and... Heavy at all became a symbol of their longing for it when.! Rounded pastry made from thin layers of dough be happy to hear your comments our four-night last... And breakfasts are cheering up the Kumru you will get from these vendors include Izmir tulum cheese, salt pepper! 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Gladly accept, scraping the sides a few other posts with Sephardic recipes Kumru you will get from these include... Thin layers of dough let the amount of oil for the “ ”... Services, you are commenting using your Facebook account ll gladly accept central activity for a Sephardi now. The bakers in Izmir who made boyoz were Jewish and means “ little loaf ” should be Log... It on a large, smooth work space room temperature only city in which it is,. To “ rest ” for at least 4 hours, preferably overnight, at room temperature when cooler. Their longing for it water little by little Izmir in Turkey and results dough into balls! Of Smyrna İzmir 's famous boyoz comes to every corner of America with Pınar izmir boyoz recipe... Of Sephardic Jewish origin associated with İzmir treasure suitable for your retreat oil from the pan and. I wish you the best of health and a single green pepper all that when we ’ re,... Of oil from the pan, and drizzle a bit of the filling on the center creating! 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