Boyoz

Boyoz is a cherished Turkish pastry with deep roots in the Sephardi Jewish community. It is a staple in İzmir, Turkey, standing out as more than just a snack—it's a nostalgic symbol for İzmir natives, particularly those who have relocated.

Traditional boyoz remains simple, free from meat, cheese, or spinach fillings. Crafted by a select few master bakers in İzmir, the process is meticulous. The dough, composed of flour, sunflower oil, and a hint of tahini, undergoes hand-kneading, resting, flattening, re-kneading, rolling, and another period of rest. The dough is then shaped into small balls, marinated in vegetable oil, and baked to achieve an oval-shaped pastry with a texture similar to millefeuille.

Boyoz is typically savored with dark tea and hard-boiled eggs seasoned with black pepper. It's a common sight to see people enjoying boyoz outdoors, often purchased from street vendors.

The origins of boyoz trace back to the Sephardic Jews who were expelled from Spain in 1492 and found refuge in Ottoman cities such as İzmir. Similar pastries are found in countries with Spanish influences, including Argentina, Chile, Peru, and Mexico, underscoring its Judeo-Spanish heritage. In Spanish and Ladino, "boyoz" is spelled "bollos" which means "a bundle" or "a pack."

Historically, Jewish master bakers in İzmir were the primary producers of boyoz. Many were apprentices of the legendary Avram Usta, whose name continues to be associated with some of the best boyoz in the city, marketed as the "Boyoz of Avram Usta."