History of Boyoz

Boyoz was introduced to Izmir cuisine by the Sephardic Jews who emigrated from Spain in 1492 and took refuge in the Ottoman Empire. The word originates from the Spanish word "bollos" (bundle/donut). Waste-Free Kitchen: Initially, it was started to be built to make use of the dough left in the houses. Baker Masters: Boyozcu Avram Usta has a great share in the identification of Boyoz with İzmir. After he died, "Avram Usta's boyoz" became a brand, and all bakers kept his technique alive. Traditional Companion: The brown, famous oven egg next to the boyoz is cooked for hours (sometimes 12-15 hours) at the low temperature of the oven with the boyoz and gains its characteristic taste and color.