Boyoz paste is a mixture of flour, sunflower oil and a small amount of tahini.

The small balls can then be put on a tray into a very high-temperature oven either in plain form or with fillings of cheese or spinach added inside.

The usual accompaniments for boyoz are dark tea and hard-boiled eggs generously sprinkled with black pepper.

These explanations on the roots of boyoz are confirmed by the presence of a very similar pastry in the culinary traditions of such other offshoots of Spanish culture as Argentina, Chile, Peru and Mexico, where bollos are common especially in the diet of Sephardic Jews, usually with cheese and spinach fillings.

all master bakers who prepared boyoz in İzmir were Jewish, and the present masters have all been trained by Avram Usta, whose name is echoed to this day in the commercial slogans adopted by some of these bakers, who market the "Boyoz of Avram Usta".