• Izmir Boyos
    Izmir Boyos
  • Preparing the dough
    Preparing the dough
  • Stretch the dough from the sides
    Stretch the dough from the sides
  • Repeat, until you get a sheet of dough with a diameter of about 24" (60 cm)
    Repeat, until you get a sheet of dough with a diameter of about 24" (60 cm)
  • Arrange the cheese filling at the height of ¼" (½ cm) along the folded side of the dough
    Arrange the cheese filling at the height of ¼" (½ cm) along the folded side of the dough
  • Gently roll the dough into a long log
    Gently roll the dough into a long log
  • Coil the log into a spiral and place on the baking sheet
    Coil the log into a spiral and place on the baking sheet
  • At this point, you can wrap and freeze. Defrost fully before baking.
    At this point, you can wrap and freeze. Defrost fully before baking.
Recipe

Izmir Boyoz

Delicious spirals, made with dough stretched so thin you could read a newspaper through it, and stuffed with a variety of fillings

Boyos are yet another example of a pastry that the expelled Sephardic Jews took with them out of Spain in the 15th century. Welcomed in by the Ottoman Empire, the Sephardic community grew and flourished, giving much to the Ottoman’s, not least of which is boyos. Known as boyoz in Turkey, they are similar to bourekas, in that they have a variety of different fillings. In Turkey, Izmir specifically, each of the shapes is given its own name, but as we tend to do whenever a place excels in the preparation of a specific item, people commonly refer to these as “Izmir Boyoz”.

The initial preparation of the dough (resting overnight, covered in oil) is very simple. The difficulty starts in the stretching. Don’t despair if it isn’t perfect the first time – after you understand how the dough behaves and how much force to use when opening, it becomes easier. Adhering to a few simple rules will make this process easier:

1. You will not be able to get a sticky dough thin enough when stretching. So make sure to knead the dough in the mixer until it no longer sticks to the sides of the bowl. If while rolling the dough into balls, you find them sticking a little to your hands, do not continue. Return all the dough to the mixer, add a little flour and continue to mix until it is no longer sticky.

2. While soaking the dough in oil, it is important that the dough balls be completely covered. In winter, you can leave the dough outside the refrigerator; in summer, we recommend you place the dough in the refrigerator and take it out two hours before stretching.

3. If the dough tears a bit, don’t worry – remember that it will be rolled up and any holes will be covered. After stretching the balls of dough into sheets, trim off the thick edges.

Ingredients for Boyoz

  • 2 lbs 3.25 oz (1 kilogram) flour
  • 2 cups + 1 tablespoon (500 ml) water
  • 1 tablespoon Salt
  • 3 tablespoon (45 ml) vinegar
  • 4 cups + 2 tablespoons (1 liter) oil or enough to cover dough

For the cheese filling:

  • 1 lb 1.6 oz (500 grams) ricotta (or tuv taam or quark)
  • 8.8 oz (250 grams) Bulgarian cheese (goat's milk)
  • 7 oz (‏200 grams) pecorino grated
  • 2 eggs

For the mushroom filling:

  • 3½ tablespoons (50 grams) butter
  • ‏2 tablespoons oil
  • ‏2 garlic cloves crushed
  • ‏20 mushrooms portobello, large (not regular sized), finely chopped
  • leaves from 5 thyme sprigs
  • Salt
  • ground black pepper
  • 5.3 oz (‏150 grams) parmesan cheese grated

Instructions

Prepare the dough:

  • 1. Knead the flour, water, salt and vinegar in the bowl of a stand mixer, fitted with the dough hook, for about 7 minutes until you get a pliable dough that doesn't stick to the bowl.

  • 2. Pour a liter of oil into a deep pan or baking dish. Form the dough into balls weighing about 2.8 oz (80 grams/about the size of a tennis ball) and place them in the oil. Submerge the balls into the oil so that it completely covers the dough and let sit, at room temperature or the refrigerator, overnight.

  • 3. If you stored the dough in the refrigerator, take the dough out two hours before stretching to bring to room temperature.

Prepare the fillings:

  • 4. Cheese filling: mix all the ingredients together until uniform.  

  • 5. Mushroom filling: heat butter and oil in a wide pan until the butter melts and fry the garlic until fragrant. Add mushrooms and cook for about 10-12 minutes until golden (the mushrooms will release liquid that will evaporate during cooking). Add thyme, salt and pepper and mix. Transfer to a strainer and cool. Add Parmesan cheese and mix.

Assemble and bake:

  • 6. Heat the oven to 375F (190C) degrees and line two baking sheets with parchment paper.

  • 7. Grease your work surface well and, working with one ball at a time, flatten with your hands into a circle with a diameter of a little less than 8" (20 cm). Continue to stretch the dough from all sides: lift one quarter of the circle from the surface and stretch. Repeat the operation until you have stretched the dough to a circle about 24" (60 cm) in size. At this stage the dough should be thin and transparent - you should be able to see the work surface through it - and it's okay if it tears a little.

  • 8. Drizzle a little oil on the sheet of dough with your hands. Fold the right third of the dough over the middle third and arrange a line of the cheese filling at a height of ¼" (½ cm) along the folded edge. Gently roll the dough to make a long log. Coil the log into a spiral and place it on the prepared baking sheet. (At this point, you can wrap the pan and freeze. Defrost fully before baking.)  

  • 9. Continue in the same way until all the dough balls have been used.

  • 10. Bake for about 25-30 minutes until nicely golden.

Comments
thanks,
your-response-has-been-received
*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.