Boyoz [SEP] country of origin
Boyoz
Boyoz is a Turkish pastry, associated with İzmir, Turkey, which is practically the only city where it is prepared for commercial purposes and follows the original recipe. As such, in the eyes of Smyrniots boyoz acquired the dimension of a symbol of their hometown or of their longing for it when away. The most widely preferred boyoz is plain, without addition of meat or cheese or spinach stuffings, and as cooked by a handful of master boyoz bakers in İzmir.
Boyoz paste is a mixture of flour,
small pans and marinated in vegetable oil between half an hour and one hour. The paste then takes an oval form and acquires the consistency of a millefeuille. The small balls can then be put on a tray into a very high-temperature oven either in plain form or with fillings of cheese or spinach added inside.
The usual accompaniments for boyoz are dark tea and hard-boiled eggs generously sprinkled with black pepper. Boyoz is generally consumed outdoors, purchased from street vendors.
Origin.
Virtually all sources agree