Boyikos are small cheese biscuits that originate from the Sephardi cuisine of the Balkan (mainly Bulgaria) and Turkey. Boyikos are part of the boyos family of pastries, and the Ladino name is a diminution of boyos, as little buns.
Boyos come baked or fried, filled or plain, sweet or savory. The boyikos are the simplest in the family, and that’s what I like about them. The recipe calls for self rising flour, or flour mixed with baking powder, which is simpler and quicker than using yeast. The flour is mixed with yogurt, cottage cheese, ricotta or with Israeli white cheese, and any leftover grated hard cheese you have from Shavuot.
The traditional recipes use Kaskaval, a Balkan hard cheese made from sheep milk. You can get Kaskaval in some Middle Eastern and European markets, or you can replace it with the Italian Pecorino. For this Boyikos recipe any grated hard cheese will do the job, and you can experiment even with feta until you find your favorite combination.
It is easy to add various flavors to the basic boyikos recipe. Try throwing in fresh herbs into the batter, or chopped walnuts, a little grainy mustard or do as my mother does and add a pitted olive in each boyikos. You can sprinkle the pastries with black and regular sesame seeds or with cheese. Either way, the boyikos are so simple and delicious it’s hard to stop eating them, and I’m sure you’ll find yourself making them again and again.
Sephardi cheesy biscuits (Boyikos)
Course: Appetizers, Hanukkah, Pastries, Sephardi, ShavuotCuisine: SephardiDifficulty: Easy25
rolls20
minutes20
minutesBoyikos are quick cheesy biscuits. You can use any combination of grated cheese or replace it with feta. There’s no need to add salt, as the cheese itself is salty enough.
You can freeze the unbaked dough and thaw when ready to use.
INGREDIENTS
2 cups all purpose flour
2 teaspoons baking powder
1 egg, lightly beaten
6 oz. feta
8 oz. Israeli white cheese, Quark or cottage cheese
1½ sticks soft butter
¾ cup finely grated Parmesan or kashkaval
DIRECTIONS
- Turn oven to 400 F degrees. Line two baking sheets with parchment paper.
- Mix flour, baking powder, egg, feta, white cheese and butter in a standing mixer fitted with a flat beater, to create large crumbs. Do not over mix. Remove bowl from mixer and briefly knead dough with your hands. You can do the whole process with your hands instead of using the mixer.
- Put grated Parmesan in a small bowl. Use a tablespoon or an ice cream scoop to scoop 1½ inch balls of dough. Roll those with your hands and arrange on a tray. Then roll dough balls inside the Parmesan and arrange on the baking sheet.
- Bake for 18-20 minutes, rotate baking sheets half time, until the boyikos are baked through and golden in color. Serve immediately.
