As the weather inches towards spring, we’re daydreaming about drinking chay along the Aegean on Izmir’s Kordon and sampling the delicious unique Izmirli Sephardic cuisine. There’s nothing better for desayuno than a fresh Izmir boyoz de handrajo or d’espinaka with a lovely browned huevo haminado. Salivate over Patisserie d’Oret‘s sweet and savory offerings while reading Sherri’s Istanbul Eats patisserie review here (in English) or here (in Turkish).
Want to try your hand at making your own boyoz? Check out Bendichos Manos for an English guide or Savores de Siempre for old-school Ladino. Here’s a favorite by Izmir’s most famous Jewish son, Dario Moreno, to accompany your kitchen experiments and raki sipping.