Boyoz (Bulemas)

Ayelet Latovich

1 day

10 pastries

Boyos, a savory Sephardi pastry, on a white plate atop orange and green background

Photo by Dan Perez, Styling by Nurit Kariv

In Israel these pastries are called “snails” or “Turkish bourekas.” They’re also called boyoz (due to a mix-up that originated in the island of Rhodes), while in Turkey they are kol borgi.  Whatever you decide to call them, this pastry, strongly associated with Turkish Jews, is considered a sign of hospitality and a proof of culinary skill. It is made of paper-thin dough, rolled around a filling and then twisted into a spiral. Some fill it with cheese, others with eggplants, but the most popular and beloved version is with spinach, like in this delicious recipe. It calls for home-made dough, but don’t worry — it’s simple to work with, stretches easily, and creates a crunchy thin crust.


2 cups (½ liter) olive oil, for submerging the dough


For the dough:

3½ cups (500 grams) all-purpose flour

1 tablespoons apple cider vinegar

tablespoon Arak

1½ teaspoons salt

1½ tablespoons olive oil

About 1¼ cups (300 ml) water


For the filling:

3 tablespoons olive oil

1 large onion, thinly sliced

800 grams (28 oz) flat-leaf spinach, washed and coarsely chopped (or blanched chicory, or sorrel and mallow mix)

Salt, to taste

Black pepper, to taste

½ teaspoon smoked paprika

½ teaspoons ground Persian lime

½ teaspoon Ras el-Hanout spice mix


To serve:

Hard-boiled eggs

Turkish ayran (yogurt drink)


  1. Prepare the dough: Place all the ingredients in the bowl of a stand mixer fitted with the dough hook and mix on medium speed for 5 minutes, to a smooth elastic dough. Cover and let rest for 20 minutes.
  2. Using a scraper, divide the dough into 10 equal balls. Dip each ball in the olive oil for 1 minute and transfer to a clean bowl. Pour the oil over the balls to cover and let rest overnight in a cool place outside the refrigerator.
  3. Prepare the filling: Heat olive oil in a wide skillet over medium heat. Add the ​​onion and caramelize slowly and gently for about 7 minutes, stirring occasionally. Add the spices, mix well and fry for 30 seconds.
  4. Add the chopped spinach and sauté until the leaves wilt. Taste and adjust the seasoning to your taste. Transfer to a strainer and cool to room temperature.
  5. Preheat the oven to 180C/400F and line a baking tray with parchment paper. Lightly grease the work surface with the oil covering the dough balls.
  6. Place a dough ball on the work surface and using your fingers stretch gently, working from the center outwards, into a thin 20x30cm/ 8-12-in rectangle. Do not worry if there are a few holes in the dough.
  7. Divide the filling mixture into 10 equal parts. Place one-tenth of the filling on the dough and spread in an even layer. Roll the dough lengthwise into a log, then form into a spiral. Transfer to the baking tray and repeat with the remaining dough balls and filling.
  8. Gently brush the spirals with a little oil and bake until golden, 20-25 minutes. Serve with a hard-boiled egg and a glass of Turkish Ayran.