Boyozun İcadı, Tarihi Ve İzmir Boyozunun Yapılış Tarifi Hakkında Bilgiler!

İzmir’in gözdesi ve en çok sevilen kahvaltılık hamur işleri arasında zirvede bulunan boyozun yapılış tarifinden önce hep birlikte icadı ve tarihine bakalım…

Boyozun İcadı Ve Tarihçesi

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Information about the Invention of the Boyoz, the History of the Boyoz and the Recipe for Making the Boyoz!

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Let’s look at the invention and history of the boyoz, which is at the top among İzmir’s favorite and most loved breakfast pastries, before the recipe for making it…

The Invention and History of the Hornbill

Boyoz is a type of unleavened dough that was introduced to Anatolian and especially İzmir cuisine by the Sephardic Jews who settled in Turkey in 1492, and is identified with İzmir’s palate. It also received a geographical indication with the name of İzmir Boyozu.

Boyoz, written in Spanish bollos, is the plural of bollo meaning “little loaf”. In Spanish, the two letters L are pronounced with the sound Y. In many cuisines, donuts are a Sephardi culture-specific process of pastry-like baked goods.

There are sources that connect the first emergence of boyoz to the evaluation of waste pulp material. Since it is not commercially offered to the market in any city other than Izmir, it has become the pastry of Izmir. According to what is told, Boyozcu Avram Usta made the first boyoz in Izmir, and after he passed away, boyozes were sold in Izmir under the name “Avram Usta’s boyozu”.

Boyoz Recipe, How to Make?

First, knead the dough and let it rest in the pan for 2-3 hours in the form of a ball.

Then, roll out the dough by hand in the width of a plate and let it rest for a while, then shake it again by hand, open it again, roll it and let it rest for another 1-2 hours.

When it reaches the breaking point of earlobe consistency, arrange it in pans and cut into small balls and leave in vegetable oil for half an hour to an hour.

Put the stuffing (cheese, spinach, etc.) between the puff pastry that has been rolled out in layers and thinly before it is baked with a tray on a very high heat.

Although commercially sold boyoz is made empty, real boyoz is not made empty. The characteristic of the dough is that it is a mixture of flour, flower oil and tahini and it is salty.

This information about the invention and history of the horn has been obtained from Wikipedia. Do not forget to share your questions and thoughts on this subject, as well as in the comments…

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