What is Boyoz?

Boyoz, which means a "volume" in the Ladino Sefard language, is a popular Turkish refreshment that is sold in bakeries and street sellers in Izmir. This Turkish city was known for pastry Boyoz and other sefard desserts since 1500, when the Sefardic Jews fled oppression in Spain and came to settle in Turkey. Boyoz bread was traditionally prepared only by Jewish bakers, one of the most famous of them was Avram Usta, but this custom has recently changed and the pastry is now produced and consumed by all Turkish communities.

In Turkish cuisine, Boyoz pastry usually consumes for breakfast and with heavy boiled eggs and strong tea. The pastry can be simple or can have a number of cheeses, vegetables or meat. It is common for pastries to be formed in a special way to indicate the filling used. For example, potato pastries may have a triangular shape, the pastry with spinach filling may have a rotvar und and a eggplant or a zucchini filling can be square; That samOf course, there is no hard and fast rule.

The main ingredients used to produce Boyoz are water, flour, lemon juice, sesame paste known as tahini and sunflower oil. The ingredients are mixed and manual to form a dough, which is then left to sit for about two hours. The dough can then undergo more kneading and more shelves for several more hours. Once the dough is well formed and soft, it is cut into small balls and they are immersed and soaked for one hour in a pan full of sunflower oil.

The next step is to remove the balls from the oil and overturning them into neat paper wheels. These wheels are folded around the fillings in the desired shapes and the bundles are placed in the oven and baked at a high temperature until it relieves a nice golden brown. Portujsou is now ready to eat and are generally consumed freshly baked and during the day. Pastry sold to the streetEven sellers can be greasy and other than those sold in specialized stores. In both cases, this Turkish pastry is usually consumed with the eggs boiled hard; These are known as huevo haminado or yumurt and are prepared by baking eggs on low flame with onion and black pepper until the eggs brown.