Izmir Bomb Recipe (Chocolate-Filled Turkish Cookies)
Izmir bomb recipe: small cookies with a thin crust and a creamy spreadable chocolate-hazelnut filling. The dough comes together quickly, rests briefly, then bakes fast at high heat. Below you’ll find the ingredients and how to make it in clear, practical steps.
Ingredients
1. For the dough
2. For the filling
Step-by-Step Method
Mix the wet ingredients
In a bowl, combine the melted (warm, not hot) butter/margarine, sunflower oil, and yogurt until smooth.
Add dry ingredients and knead
Stir in powdered sugar and baking powder. Add the flour little by little and knead until you get a soft, non-sticky dough; adjust flour as needed.
Rest the dough
Cover the dough and chill for 15 minutes. This helps you roll it thinner without tearing.
Preheat the oven
Heat the oven on top-and-bottom setting to the highest temperature so it’s fully preheated. Line a tray with parchment paper.
Portion and roll out
Divide the dough into egg-sized balls. Roll each one into a thin round; keep the edges from getting too thick.
Fill and seal
Place 1 spoonful of spreadable chocolate-hazelnut cocoa cream in the center. Gather the dough like a pouch and seal well; trim any excess dough cleanly.
Arrange on the tray
Set the cookies on the tray with space between them. You may get about 20 pieces depending on portion size.
Bake briefly at high heat
Put the tray in the oven, then lower the temperature to 220°C and bake for 5–6 minutes. Take them out before they brown too much.
Cool before serving
Let the cookies sit on the tray for 5 minutes, then move to a rack. Serve once cooled so the center stays creamy and doesn’t spill too fast.