When the Izmirites leave the house in the morning, the runners run their way through the ferry or buses as soon as they arrive.
All piers and stops around Konak, Çankaya, Basmane and Alsancak, especially where the business world is intense, are filled with ruby sellers, along with the undisputed collaborator egg.
Because the boys are mostly inedible without eggs. It is not a coincidence that Boyozin chooses himself as his closest friend. Because british has a blood feud for centuries with close affinity with crisp. In the mornings or in the evening, hot hot and boiled eggs and freshly brewed tea sprinkled with salt and black pepper on top of it, is one of the indispensable products of İzmir morning breakfasts.
It is best to start the day with the smell on your palms and the smell in your nose when you go to your office, your workplace or your coffee shop under your arm on your sleeper, in your morning or in the winter cold, according to the season, by purchasing a piece of meat cut from old newspapers, Egeli for sure?
HISTORY OF BOYOZ
For centuries, the bourgeoisie consumed in İzmir and its surroundings is actually a Jewish food. Though it is no longer used anymore, we know that in the past it was also called "Jewish Bourgeoisie". Surveys show that the origin of this food is based on Sephardic cultures. Sephardic Jewish descent, a product brought from Spain, was not a product unique to the Aegean region.
Seferad Jews had also introduced the boyozu to the Anatolian people when they dispersed in many parts of Istanbul and Anatolia, especially the Aegean region. But only in İzmir and the surrounding area, a commercial product could be enjoyed.
The most famous among the Boyoz masters was the legendary Boyzcu Avram. The boyozes he built in his kiln in Kemeraltı were very famous among the people. Even after the death of Avram master, many bakers were selling their products with the name "Boyozcu Avram's boyozları".
In order to find out the meaning of the word of the tongue, which is so famous and common food, we need to return to the land of Jews in 1492 from Anatolia to Spain. These Jews, referred to as Seferad, brought not only their beliefs, but also their cultures with them during their journeys.
When they came to Anatolia, this community, which used the Spanish language known as Judeo, continued to use this language in their daily life and also did the same dildo education in their schools.
If so, it is necessary to look for the origin of the word "pornography" in Spanish. This quest leads us to the Bollos word. The reading of this word is the same, boyos. The two "L" letters used side by side in Spanish are read as "Y". For this reason, when you search for "bollos" in your computer, you can get information only when you enter the word "bologna". The reason for this is that the boy is still popular food in Spain and related countries.
Nowadays, in Spain, from the South American countries, the bovine which is widely consumed in Chile, Argentina and Peru, is also produced differently from us. However, there are places in İzmir that are also inspecting the bark. For this reason, it should not be forgotten that these kinds of boyozes have a sugar content.
Regardless of the academic information, it is an inseparable part of the boys' İzmir and Aegean Culture. Whether morning or evening; the exquisite smells radiating into the air make you feel hungry in İzmir. The fragrance that spreads on the palate, the fragments that have been poured into places, have been living on this land for hundreds of years, with the unique Aegean Cult. The fresh hot breeze from the hot breeze and the smoke that is dancing with each other almost in the flavor race.
BOYZUN DERİFİ [4 Person]
PREPARATION TIME: 30 min
COOKING PERIOD: 20 min
Materials:
· 2 cups of flour
· 1 cup water
· 1 sweet spoon vinegar
· 1 teaspoon lemon juice
· 1 sweet spoon corn oil
· 1 cup of corn oil
Half sweet spoon salt
Pumpkin inner material:
· 2 squash
· 1 eggplant
· 1 onion
· 1 tomato
· 2 tablespoons oil oil
· Salt
Potato interior material:
· 2 potatoes
· 2 eggs
· 1.5 cup coffee finned tulum cheese
· 1 cup coffee finned grated cucumber cheese
Preparation of:
For the stuffed domestic material; Peel the eggplant and stand in salt water. Peel the shells of tomatoes, zucchini and onions. Squeeze the juice of the eggplant and dry it with a paper towel. Grate the vegetables. Heat the oil in a pan and add salt and let the vegetables drain until the water is ready. For potato interior material; Boil the potatoes. Crush the shells and crush them. Add eggs, whole skins and baking powder and mix.
Take the plain kneading bowl. Open the middle as a pool and add water, vinegar, lemon juice, 1 teaspoon corn oil and salt and knead strongly for 10-15 minutes. Add 1 cup corn oil to a deep bowl. Cut into soft walnut size walnut