Boyoz, İzmir's distinctive Sephardic-origin delicacy, is made by wrapping thin sheets of dough greased with tahini into a coiled shape and baking them. Crisp on the outside and flaky inside, it is served at breakfast alongside a boiled egg and tea.
Add the fresh yeast and sugar to the warm water, cover, and wait 10 minutes for it to foam.
Add the flour and salt, then knead into a soft dough; cover and let rise for 30 minutes.
Roll out the dough thin and brush the surface with a mixture of tahini and oil, then roll into a long roll and twist into a spiral shape.
Flatten the spiral-shaped dough pieces and arrange on the tray, sprinkle with sesame seeds, and let rest for 15 minutes.
Bake in a preheated 180-degree oven until lightly golden. Note: if the oven is too hot, the outside may brown quickly while the inner layers may not fully cook, so bake over medium-low heat.
Important: Spread the tahini thinly and evenly between the layers, or some areas will stay dry and won't turn crisp. Allergens: contains wheat (gluten), sesame (tahini). Caution: if the oven is too hot, the outside can brown quickly while the inner layers don't fully cook — bake at medium-low heat.
Serving boyoz the traditional way with a boiled egg and salt brings you very close to the authentic İzmir breakfast experience.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.