BOYOS DE IZMIR
Izmir Hand Made Filo Pastry
This recipe is more of a trip down memory lane. My mother gave it to me when I was newly wed in Cape Town. I have never done it. But I remember with fond memories my mother stretching the dough with her fist, laying it on a table and than stretching it even further, hooking it on the underside of the table. I have search the internet for this original way of doing the filos, but to no avail. I also remember my aunt Lucy Pisante from Jadotville, doing the same with a Greek neighbour. So here is the handwritten recipe (in French) and the English translation (below) and maybe someone will be able to give more detail or even a picture of a "square boyo from Izmir" . Today Izmir is the only city in the world that makes and sell the boyos as a street food. They don't stretch and cut the dough as our mothers and grandmothers did; but divide it into 40 little balls and stretch each of them with a roller pin.
Original Recipe Granma Yvonne
5 glasses of flour
50 gr butter
1 tsp salt
2 glasses of water
Mix all till the dough does not stick anymore. Knead well and form 5 balls. Let it rest covered with a wet cloth.
Spread each ball, one at the time with a rolling pin. Stretch by placing the dough on your fist and turn the dough around to stretch as the weight will stretch it further.
Oil the table, spread the dough. Repeat with all the balls and spread grated cheese and some oil in between the layers.
Cut the stretched and layered dough into square. Place the filling (4.5 bunch spinach, remove stem, wash and dry. When dry, chop and mix with 1 Tbsp flour, salt and some grated cheese.
Close the bollo, by folding each corner to form a square. Place on a oiled baking sheet, spread the top of the bollo by spreading some grated cheese and a bit of oil.
Place in a preheated oven 180 C for + - 45 min.
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