Earlier this week, while walking through the Alsancak section of Izmir in search of a flaky, savory breakfast at Dostlar Boyoz Fırını, Mamma Parla, Rita and I caught the aroma of toasted sesame seeds and followed our noses. They led us to the corner of 1464 and 1466 Streets where people were queued up waiting for fresh-out-of-the-oven gevrek, a sesame-crusted bread ring similar to simit.

We hopped in line for a few gevrek and kupru kumru (a toasted roll filled with cheese and tomatoes), which we devoured instantaneously. Afterwards, I was invited inside to see how gevrek is done. It starts with forming the dough into rings.

They are then dropped into boiling water mixed with pekmez (grape molassas).

After a brief session, they are lifted out with a strainer and drained.

They are then encrusted in sesame and baked in a stone oven.

They are removed and immediately sold to patiently waiting clients. The smart ones also grab a kupru (in pan in foreground) or two.

Here they are being made before stone-oven-toasting.

Explore related categories:
Carbs · Food & Wine · Gastronomic Traditions · Travel · Turkish Cuisine


  • it’s called “kumru”

  • […] Izmir isn’t my favorite place for dining in Turkey. In fact, during our four-night stay last week, most meals left me disillusioned, disappointed, and distraught. Among the city’s highlights were its breakfast pastry, boyoz, a flaky savory bun served with oven-baked hard-boiled eggs. They were number one on my hit list after reading this post about Dostlar Boyoz Fırını on Istanbul food. Mamma Parla, Rita, and I paid a visit after a quick bite at the nearby gevrekçi. […]

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