Cheese Boyus

Stacy Lawson

Boyus are a Turkish Jewish cookie served either as a snack or with fruit for dessert. Turkish Jews, along with other Jews from the Middle East, are referred to as Sephardic Jews. Their culture, heritage, traditions, and foods differ greatly from Jews from other parts of the world. Most commonly, food that is referred to as being “Jewish” is Eastern European or Ashkenazic. For instance, kosher deli food, chicken soup, kugel, and stuffed cabbage.

Boyus are characteristic of Sephardic cooking in that they rely on strong cheese and olive oil for flavor. Other cheeses used in Sephardic cooking are feta, romano, and gouda.

Stacy

1 cup oil (olive oil will give a more distinct taste.)
3/4/ cup water
1/2 teaspoon salt
1 1/2 cups grated kasseri cheese
Parmesan cheese to sprinkle on top

Put all ingredients into a large bowl. Hold out 1/2 cup of kasseri cheese. Stir well and begin adding flour slowly to make a soft dough. This will be approximately 3-4 cups of flour. Do not knead, just blend well. Divide dough into 2 balls. Roll out dough one ball at a time and sprinkle with some of remaining kasseri cheese. Roll into a log about 1 1/2 inches around.

Cut into about 1/4 inch slices, lay flat on cookie sheet, flatten with palm of hand, adjust shape to be round, and sprinkle with Parmesan cheese.

Bake in preheated 400 oven for about 20 minutes or until golden brown. Makes several dozen.