But they are also perfect for any mid-week breakfast, lunch, or even light dinner. The most widely preferred boyoz is […] Cook the potatoes in their skin, let cool and peel. By using our services, you agree to our use of cookies. Prep time: 30 minutes for the dough + 30 for the fillings Roll each dough ball in the oil and place them, in one layer, in the pan. The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They are cultural treasures, with so much history and memories in them. 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. 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? Shaping time: about 30 minutes 3. Image of boregi, burek, dinner - 84036081 is left to repose for 2 hours. Thank you Dinie! Great technique. If your mixer motor is not very strong, make sure to stop it now and then, so that the motor will not burn. עשית את כולנו רעבים.. תודה יקירתי! Divide the dough into 30 balls of 2.2 oz (60 grams). I’m glad to hear Kris! In fact, during our four-night stay last week, most meals left me disillusioned, disappointed, and distraught. These look well worth the work. You are so right, we really need to cherish these recipes and document them. Boyoz Recipe. I think it would make a great central activity for a cooking retreat. 1. 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. * Note that the dough is quite stiff. Boyoz is a simple, small, rounded pastry made from thin layers of dough. 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. Makes: 30 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. ( Log Out /  Learn how your comment data is processed. In the eyes of Izmir residents boyoz acquired the dimension of a symbol of their hometown or of their longing for it. ( Log Out /  You can use the “search” button and find a few other posts with Sephardic recipes. Boyoz is Turkish favorite and a must-try. It is practically the only city in which it is prepared for commercial purposes and follows the original recipe. Top with a bit of the cheese, salt and pepper. 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. Nowadays, Turkey is famous for its layered pies and pastries, all … 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. 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. Lose weight by tracking your caloric intake quickly and easily. Place in the baking sheet and sprinkle with sesame seeds. 2 cups water (+ up to 1/2 cup, if needed) Until recently, all of the bakers in Izmir who made boyoz were Jewish. * The dough needs to “rest” for at least 4 hours, preferably overnight, before stretching. As the new generation brings new tastes to the old formula, the city is about to get geographic registration for the Boyoz of İzmir Thanks! Thank you Greg! … I really think we should treasure those old recipes- who is gonna remember all that when we’re gone! Change ), You are commenting using your Facebook account. Roll each dough... 3. Slow Food gratefully acknowledges funding support from European Union. 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. 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. 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. If someone would invite me for these, I’ll gladly accept! * Don’t let the amount of oil for the “resting” stage intimidate you. ואחר כך דיאטה… , Your pastries look wonderful and I can tell they would be delicious – I like the filling . * Note that the dough is quite stiff. 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. Post was not sent - check your email addresses! Thank you Ish. 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. As such, in the eyes of Smyrniots boyoz became a symbol of their hometown or of their longing for it when away. It is kneaded by hand and the ball of paste. Later, wealthier families moved to the Karataş and Göztepe neighborhoods and bakeries started to produce boyoz. 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. I hope you’ll enjoy the results. Filling options: (all seasoned with salt and black pepper): Gently fold the dough over the filling, and roll into a roulade, then form it into a spiral. 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. Sephardic Jews really have a wonderful cuisine. The spirals with the Swiss Chard are especially appealing to me. Thinly cut Swiss Chard, topped with finely grated Pecorino cheese. יאללה, לעבודה! 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. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Place a tablespoon of the filling on the center and fold into a triangle or a rectangle. 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. Thank you Cindy. Free online calorie counter and diet plan. God bless Sephardic Jews! 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. I will search your blog again too! 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! Change ), You are commenting using your Google account. The dough may then undergo more kneading and more shelf time over a period of several more hours. 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.”. The dough wonderful to work with and indeed can be used in different ways. 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. Pat the dough flat with the palm of your hand and start pressing it gently, to flatten it. I find the whole procedure to be quite soothing and even meditative. אבל גם אני החלטתי שבשבוע הבא תהיה עוד נאגלה. Traditional Taste of Smyrna The principal ingredients used to make boyoz are water, flour, lemon juice, a sesame paste known as tahini, and sunflower oil. Among the city’s highlights were its breakfast pastry, boyoz , a flaky savory bun served with oven-baked hard-boiled eggs. I’m glad to hear you’ve found this recipe history interesting. Find nutrition facts for over 2,000,000 foods. For the dough: I find pleasure in sharing, especially these old and almost forgotten recipes and techniques. . 5. Preheat the oven to 355F (180C). ( Log Out /  אני מגיעה באוקטובר, מקווה שיצא לנו להיפגש. Thanks for sharing , Thank you! I’m glad you liked the recipe. Ooh.. Making me want to make some now! 5. 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). Photo about Boyoz is a Turkish pastry, associated with İzmir. These are really extremely delicious and hard to resist! 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. , Thanks so much for this recipe. A few notes: . The fillings are light and so even though the pastries are relatively big, they are not heavy at all. 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 ingredients are mixed and well-kneaded by hand to form a dough, which is then left to sit for about two hours. 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. TURKEY, Asia. They really are well worth of the work, which after a while becomes quite meditative and soothing. חחח תאמין לי שגם אני נהייתי רעבה מזה. This is actually the traditional kumru. 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. * 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. 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. 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. 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. Bake for about 30-35 minutes, or until the pastries are golden-brown. 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. Cooked mixture of grated onions, zucchini and tomato paste. After the quick and easy recipe post of last week, this week I have for you the very opposite… I would love to try and make them – maybe this fall when the cooler weather arrives . 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