Boyoz Turkish pastry İzmir, Turkey,Famous Boyoz of Smyrna скачать в хорошем качестве

Boyoz Turkish pastry İzmir, Turkey,Famous Boyoz of Smyrna

We are in this business for 35 years now, it's a legacy from our father Famous jewish bakers who have refugeed from Spain back in 1500s have brought Boyoz to Izmir. The original name is spanish: bollos, and boyoz is the turkish pronounciation of it. Another food brought by the jews from Spain is the baked egg. Baked egg is baked slowly around 12-13 hours in an owen until the egg's colour turnes to a soft brown. Boyoz and eggs are the indispensible breakfast of Smyrants. Every morning we start to serve boyoz from 6.30 am until late evening. In Izmir boyoz is very popular and people tend to eat it any part of the day. They order "two and one" or "three and one", that means: two peaces of boyoz with one egg, aso. It is done with top quality flour, sunflower oil and tahin. And the dough is always rolled with hand. Although we have invented many more types, actually traditional boyoz has only two types: plane and with spinach. But these a days we have also boyoz with sugar, chocolate, cheese, eggplant, herb, leek, olive and even with artichoke. But, there is no such thing called as "diet boyoz", because boyoz is very light when eating. Boyoz and egg are the top favorite breakfast pair. If you had "two and one" or a "three and one" for breakfast it would deffinately keep you full until lunch time. Izmir also has a desert called "subye", which is made of watermelone core and sugar. But since subye isn't very popular recently we have stopped serving it. Along with boyoz and eggs you should drink turkish black tea. Boyoz, baked egg and tea are the most popular breakfast trio of the Smyrants