/Boyoz for Breakfast in Izmir, Turkey

Boyoz for Breakfast in Izmir, Turkey

Izmir isn’t my favorite place for dining in Turkey. In fact, during our four-night stay last week, most meals left me disillusioned, disappointed, and distraught. Among the city’s highlights were its breakfast pastry, boyoz, a flaky savory bun served with oven-baked hard-boiled eggs. They were number one on my hit list after reading this post about Dostlar Boyoz Fırını on Istanbul food. Mamma Parla, Rita, and I paid a visit after a quick bite at the nearby gevrekçi.

We queued up and ordered 4 plain boyoz and 2 with spinach, with a side of eggs. The slow-cooked eggs were peeled after being smacked against the granite slab above the oven.

I was invited to take a few photos as the boyoz baked. Before I knew it, I was whisked away to the studio were they were being made a few blocks away. The preparation reminded me of the thin dough used for katmer, but I was assured the process and results were quite different. Here’s how boyoz is done, step by step, before landing on your table at Dostlar Boyoz Fırını.



2017-02-17T15:17:00+00:00 October 29th, 2012|Categories: Carbs, Food & Wine, Gastronomic Traditions, Restaurants, Travel, Turkish Cuisine|2 Comments

2 Comments

  1. Julia | JuliasAlbum.com October 29, 2012 at 10:31 pm - Reply

    I love Turkish food, and I enjoy making Turkish dishes. Lovely photography on this post (and your site in general), love the action behind your photos. I am looking forward to exploring more of your posts about Turkey and more of your blog!

  2. Krys November 7, 2012 at 9:20 am - Reply

    Awesome post! Will be visiting in a month. Definitely goin to try this!!!

Leave A Comment