4. Thank you Greg! The dough wonderful to work with and indeed can be used in different ways. 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. Filling options: (all seasoned with salt and black pepper): This site uses Akismet to reduce spam. The dough may then undergo more kneading and more shelf time over a period of several more hours. 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. As such, in the eyes of Smyrniots boyoz became a symbol of their hometown or of their longing for it when away. In the eyes of Izmir residents boyoz acquired the dimension of a symbol of their hometown or of their longing for it. 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. 5. They really are well worth of the work, which after a while becomes quite meditative and soothing. 5. TURKEY, Asia. Cover with plastic wrap and leave for at least 4 hours, preferably overnight, at room temperature. Start mixing on slow speed, until the dough incorporates, scraping the sides a few times. 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 dough needs to “rest” for at least 4 hours, preferably overnight, before stretching. Pat the dough flat with the palm of your hand and start pressing it gently, to flatten it. But they are also perfect for any mid-week breakfast, lunch, or even light dinner. 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). Enter your email address to follow this blog and receive notifications of new posts by email. * Note that the dough is quite stiff. In fact, during our four-night stay last week, most meals left me disillusioned, disappointed, and distraught. Shaping time: about 30 minutes 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. 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. 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. Looks very delicious, I can imagine there are many uses for this dough.. , Thank you Krešo, I’m glad you liked the dish. Sprinkle sesame seeds on top. Boyos – Sephardic Savory Pastries 1. עשית את כולנו רעבים.. תודה יקירתי! 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. 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. Boyoz is a simple, small, rounded pastry made from thin layers of dough. * 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. If using, mix the Tahini with a bit of oil from the pan, and drizzle a bit over it. Ronit. 4.3. Place all the dough ingredients in a mixer bowl, fitted with the kneading hook. The spirals with the Swiss Chard are especially appealing to me. I’m glad you’ve found this old family treasure suitable for your retreat. I hope you’ll enjoy the results. Change ), You are commenting using your Google account. The recipe here is from my maternal grandmother, who grew up in the Sephardic community of Izmir. Divide the dough into 30 balls of 2.2 oz (60 grams). Image of boregi, burek, dinner - 84036081 I hope you’ll enjoy the process and results. For assembling: 2-3 Tbs raw Tahini (optional), sesame seeds. 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. 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. They are cultural treasures, with so much history and memories in them. . , Thanks so much for this 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. 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. After the quick and easy recipe post of last week, this week I have for you the very opposite… 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. 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. I really think we should treasure those old recipes- who is gonna remember all that when we’re gone! Great technique. ואחר כך דיאטה… , Your pastries look wonderful and I can tell they would be delicious – I like the filling . 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. I will search your blog again too! For more information about Sephardic origins, check out this post. 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. İzmir's famous Boyoz comes to every corner of America with Pınar and breakfasts are cheering up! Boyoz: Boyoz is a Turkish pastry, associated with İzmir, where it is prepared for commercial purposes and by following the original recipe. Change ). Filling: The Swiss Chard: place a generous handful of the cut Swiss Chard at one end of the circle. 1. 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. נראה לי שאני הולך להכין בויוס לשבת בבוקר. Cookies help us deliver our services. AP flour works best here. Here is an interesting quote from Wikipedia, about the origins of the pastry: “Virtually all sources agree on the Judeo-Spanish roots of boyoz. 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). … The pastries are traditionally prepared  for weekend brunch, and served with fresh small diced vegetables salad, yogurt and hard boiled eggs on the side. 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 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. , These look fantastic! Thanks for sharing , Thank you! The ingredients are mixed and well-kneaded by hand to form a dough, which is then left to sit for about two hours. 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. * The dough is a type of Fillo/Strudel dough, with the difference that you stretch it using oil. 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. 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. Love hearing the history behind these. Mash roughly and add feta cheese, egg, salt and pepper. I might wait for an invite to afternoon tea. You’re right, it looks delicious but it’s a lot of work. 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. 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! Get a soft dough that does not stick to your hand by adding water little by little. Turkish Simits are also called Gevrek in izmir. I hope your injury is not too bad. Photo about Boyoz is a Turkish pastry, associated with İzmir. 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. For the dough “resting” stage: 2 cups oil What a treat! Change ), You are commenting using your Twitter account. Nowadays, Turkey is famous for its layered pies and pastries, all … I’ll be happy to hear your comments. After at least 4 hours, or on the following day, line 2 baking sheet pans with baking paper. Boyoz paste is a mixture of flour, sunflower oil and a hint of tahini. * Note that the dough is quite stiff. ( Log Out /  is left to repose for 2 hours. Bake for about 30-35 minutes, or until the pastries are golden-brown. I find the whole procedure to be quite soothing and even meditative. I would love to try and make them – maybe this fall when the cooler weather arrives . 3. Cooked mixture of grated onions, zucchini and tomato paste. 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. 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. If you see that the dough is still not forming properly, add the extra 1/2 cup water. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. 2. . Top with a bit of the cheese, salt and pepper. Plenty of hands-on work, and more than enough time for conversation and quiet time during the resting phase. Later, wealthier families moved to the Karataş and Göztepe neighborhoods and bakeries started to produce boyoz. ( Log Out /  * If your mixer motor is not very strong, make sure to stop it now and then, so that the motor will not burn. You’re right, this recipe is really one of the more complicated ones. Boyoz is Turkish favorite and a must-try. * Don’t be tempted to use bread flour – the dough will turn out too dense. 2 cups water (+ up to 1/2 cup, if needed) The zucchini or potato-cheese filling: fold the dough ends, from all sides, towards the center, creating a square. 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. Learn how your comment data is processed. You can use the “search” button and find a few other posts with Sephardic recipes. Börek. 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. Roll each dough ball in the oil and place them, in one layer, in the pan. 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. Free online calorie counter and diet plan. The recipe here, from the fabulous traditional Sephardic cuisine, requires some preparation and practice. Gently fold the dough over the filling, and roll into a roulade, then form it into a spiral. 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. Change ), You are commenting using your Facebook account. I think it would make a great central activity for a cooking retreat. Izmir isn’t my favorite place for dining in Turkey. A mixture of mashed cooked potato, feta cheese and an egg. 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). Thinly cut Swiss Chard, topped with finely grated Pecorino cheese. It is kneaded by hand and the ball of paste. Prep time: 30 minutes for the dough + 30 for the fillings Lose weight by tracking your caloric intake quickly and easily. You are so right, we really need to cherish these recipes and document them. Plus, it’s lovely and no doubt delicious. Thank you Judi! 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? 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. Sorry, your blog cannot share 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. . * Don’t let the amount of oil for the “resting” stage intimidate you. The fillings are light and so even though the pastries are relatively big, they are not heavy at all. The Kumru you will get from these vendors include izmir tulum cheese, raw tomatoes and a single green pepper. Boyoz Recipe. Resting time: minimum 4 hours, preferably overnight 3 Tbs white vinegar God bless Sephardic Jews! Find nutrition facts for over 2,000,000 foods. , Thank you Aletta! . I’ll be happy to hear your comments. Pour 2 cups oil into a deep medium size pan. If someone would invite me for these, I’ll gladly accept! ( Log Out /  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. Place in the baking sheet and sprinkle with sesame seeds. Ooh.. Making me want to make some now! These are really extremely delicious and hard to resist! 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. 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. Roll each dough... 3. Thanks! Divide the dough into 30 balls of 2.2 oz (60 grams). This is a real art of cooking, real food worth the effort, something we should share as often as we can. Place a tablespoon of the filling on the center and fold into a triangle or a rectangle. Thank you Ish. נראה מעולה ברמות על!! This is actually the traditional kumru. Turkish Pastries Recipes. It is practically the only city in which it is prepared for commercial purposes and follows the original recipe. , They look absolutely fabulous – rustic and delicious as it should be! I wish you the best of health and a great week! Start mixing on slow speed, until the... 2. Glyn, Thank you Glyn. Place all the dough ingredients in a mixer bowl, fitted with the kneading hook. The most widely preferred boyoz is […] Pastry. I’m glad you liked the recipe. So plan ahead accordingly. I hope you’ll enjoy the results. Slow Food gratefully acknowledges funding support from European Union. Hugs Ronit xx, Thank you Marta! Until recently, all of the bakers in Izmir who made boyoz were Jewish. וואו , עשית אותי רעב ברגע. Post was not sent - check your email addresses! I find pleasure in sharing, especially these old and almost forgotten recipes and techniques. Boyoz is written as “bollos” in Spanish and means “little loaf”. 1 tsp salt I’m glad to hear Kris! I have to agree, they really are! 2.75 lbs (1kg 250 grams) AP flour Thank you Cindy. Traditional Taste of Smyrna I’m going to look for a Sephardi site now! 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.”. *, 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. 3 Tbs light olive oil or safflower oil יאללה, לעבודה! Take one dough ball, with some of the oil, and place it on a large, smooth work space. 1. Boyoz is Turkish favorite and a must-try. אני מגיעה באוקטובר, מקווה שיצא לנו להיפגש. Cook the potatoes in their skin, let cool and peel. 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. Pour 2 cups oil into a deep medium size pan. Boyoz (Izmir’s Peerless Pastry): Boyoz is a Turkish pastry of Sephardic Jewish origin associated with Izmir in Turkey. Looks a bit intimidating but also looks like it would be well worth the effort! They are also perfect for mid-week breakfast, lunch, or even a light dinner. By using our services, you agree to our use of cookies. The dough is kneaded, folded, and allowed to rest several times before being baked at high temperature. חחח תאמין לי שגם אני נהייתי רעבה מזה. 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. 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. The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. 2. 3. Preheat the oven to 355F (180C). Makes: 30 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. אבל גם אני החלטתי שבשבוע הבא תהיה עוד נאגלה. For the dough: Baking time: 30-35 minutes, Ingredients: Mixed and well-kneaded by hand and start pressing it gently, to flatten it Izmir residents boyoz acquired dimension... Flaky savory bun served with oven-baked hard-boiled eggs use the “ resting ” stage you!, topped with finely grated Pecorino cheese kneaded by hand and the ball of.! On slow speed, until the dough ingredients in a mixer bowl, fitted with the palm of your and! Will turn Out too dense dough is a mixture of mashed cooked potato feta. Became a symbol of their longing for it when away izmir boyoz recipe room temperature when away gladly accept roulade, form! Email address to follow this blog and receive notifications of new posts by email תהיה! The effort resting ” stage intimidate you small, rounded pastry made from thin layers dough... Soothing and even meditative gratefully acknowledges funding support from European Union would be –... Delicious – i like the filling, and roll into a triangle or a rectangle slow,! Services, you are commenting using your Facebook account and sprinkle with sesame seeds and distraught in different.... 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Made boyoz were Jewish and bakeries started to produce boyoz mixed and well-kneaded by to. Plastic wrap and leave for at least 4 hours, or on the following day, line 2 sheet! Sephardic community of Izmir na remember all that when we ’ re gone i think i already what. Grated Pecorino cheese adding water little by little think i already know what to bake tomorrow center creating! Ll be happy to hear your comments this is a type of Fillo/Strudel dough, with palm... Can use the “ search ” button and find a few other posts with Sephardic recipes Chard are especially to. You see that the dough into 30 balls of 2.2 oz ( 60 grams ) center, creating a.! Corner of America with Pınar and breakfasts are cheering up find a times. Them – maybe this fall when the cooler weather arrives or until the dough ingredients a... Old family treasure suitable for your retreat not sent - check your email addresses: place a tablespoon of filling... These recipes and techniques share as often as we can you ’ re right, this recipe is really of. Few notes: * the dough will turn Out too dense of new posts by email, real worth! Though the pastries are relatively big, they look absolutely fabulous – rustic and delicious it... We ’ re right, it looks absolutely amazing, i ’ going. With some of the bakers in Izmir who made boyoz were Jewish you ’ ve found recipe! In Spanish and means “ little loaf ” light dinner posts by email WordPress.com account, add the extra cup! Being baked at high temperature boyoz is written as “ bollos ” in and... One layer, in one layer, in one layer, in the eyes of Smyrniots boyoz a. With baking paper pastry, boyoz, a flaky savory bun served with oven-baked hard-boiled eggs Chard at end. And hard to resist include Izmir tulum cheese, egg, salt pepper... Cheese and an egg Spanish and means “ little loaf ” rounded pastry made from thin layers dough! Oil and a hint of Tahini heavy at all as we can they are also for! Karataş and Göztepe neighborhoods and bakeries started to produce boyoz indeed can be used in ways! A simple, small, rounded pastry made from thin layers of dough your pastries wonderful.