בואיקוס - אלברט כהן - זיכרון במטבח. צילום: דניאל לילה וטל חרס
בואיקוס - אלברט כהן - זיכרון במטבח. צילום: דניאל לילה וטל חרס
Recipe

Boyikos – Cheese Biscuits

These biscuits are a household staple in actor Albert Cohen's family, and it's easy to see why: they're delicious, easy to make, and super forgiving.

Albert remembers Boyikos from his childhood in Sofia, Bulgaria. He grew up very connected to his extended family, with both sets of grandparents, who, he says, “stuffed me with Boyikos and Marzipan.” Later, when his parents emigrated to Israel, they continued to cook traditional Bulgarian dishes, the same food which Albert’s children and grandchildren were also raised on.

In the cookbook “Bulgarian Story”, a collection of recipes and stories of Bulgarian Jews, there is the story of Chaim Abrahamov Cohen – Albert Cohen’s father, who used to eat Shekamba Chorba, a Bulgarian tripe soup, every morning. Albert describes the soup as “an acquired taste, which only Bulgarians will understand”, but the book “Bulgarian Story” has become the Cohen family’s bible, and the family copy contains dozens of recipes that are cooked regularly. This Boyikos recipe is based on the one in the book, but more open to alterations depending on the cheese on hand and one’s taste. In addition to the kashkaval coating that appears in the original recipe, the dough also receives an extra helping of kashkaval for a fragrant and indulgent touch.

Ingredients for Cheese Biscuits

  • 2 cups (350 grams) self-rising flour
  • 8.8 oz (250 grams) butter room temperature
  • 5.25 oz (150 grams) Bulgarian cheese crumbled
  • 8.8 oz (250 grams) 5% white cheese cream cheese, or quark can be substituted
  • 1 egg
  • 10.6 oz (300 grams) kashkaval cheese grated

Instructions

  • 1. Mix flour, butter, Bulgarian cheese, white cheese, egg, and half of the amount of kashkaval and knead until a soft dough forms. If the dough is too soft, add a little more flour.

  • 2. Heat the oven to 200℃ (400℉) and line two large baking trays with parchment paper.

  • 3. Divide the dough into 30 balls and arrange the balls on the tray with room between. Sprinkle about one tablespoon of the remaining kashkaval on each ball.

  • 4. Bake for about 20 minutes, until the boyikos are golden.

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For those without access to Bulgarian cheese, any sheep’s milk feta cheese can be substituted.

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*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.