 | This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Galaktoboureko" – news · newspapers · books · scholar · JSTOR (June 2017) (Learn how and when to remove this message) |
 Three pieces of galaktoboureko | |
| Type | Pastry |
|---|---|
| Region or state | Eastern Mediterranean, Balkans, Northeastern Turkey |
| Main ingredients | Phyllo, semolina custard or muhallebi |
| Similar dishes | şöbiyet |
Galaktoboureko (Greek: γαλακτομπούρεκο, Laz: paponi, Turkish: Laz böreği, Albanian: Qumështor, Arabic: شعيبيات) is a dessert popular in the Balkans, Turkey, and Levant of custard baked in filo. Lazi Laz böreği is made with a type of pudding called muhallebi instead of semolina custard. It is popular In the Rize and Artvin provinces in Turkey's Black Sea Region, indigenous home of Laz people. In Albania it's a dessert traditionally prepared during the Orthodox Easter.
Preparation
It may be made in a pan, with filo layered on top and underneath and cut into square portions, or rolled into individual servings (often approximately 10 cm (4 in) long). It is served or coated with a clear, sweet syrup. The custard may be flavored with lemon, orange, or rose. Unlike mille-feuille, which it otherwise resembles, the custard is baked with the pastry, not added afterwards.
Laz böreği
.jpg)
Lazi paponi/Laz böreği is made with a variation of the pudding called muhallebi with the inclusion of cornmeal and ground black pepper, instead of semolina custard. It is popular in the Rize and Artvin provinces in the Black Sea Region, indigenous Laz land. Its ingredients are thin filo dough, butter, muhallebi, black pepper and simple syrup. Today, it's possible to eat Laz böreği at some restaurants in big cities which serve traditional dishes from the Black Sea region.
See also
References
- ^ Timothy G. Roufs; Kathleen Smyth Roufs (29 July 2014). Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 341. ISBN 978-1-61069-221-2.
- ^ Özhan Öztürk (2005). Karadeniz: ansiklopedik sözlük. Heyamola Yayınları. ISBN 978-975-6121-00-9.
- "Galaktoboureko". Allrecipes.com. Retrieved 22 June 2017.
- "Semolina custard pastry with syrup (galaktoboureko)". SBS Food. Special Broadcasting Service. May 2014. Retrieved 20 June 2019.
- Kostallari, Androkli (1981). Fjalor i gjuhës së sotme shqipe (in Albanian). Tiranë: Rilindja. p. 1621.
- "Galaktoboureko". Food.com. Retrieved 22 June 2017.
- "A Cozy Cafe Serving Black Sea Specialties in Istanbul". Culinary Backstreets. October 22, 2012.
External links
![[REDACTED]](https://u3vuiephb.global.ssl.fastly.net/File:Wikibooks-logo-en-noslogan.svg){kind=link}
![[REDACTED]](https://u3vuiephb.global.ssl.fastly.net/File:Commons-logo.svg){kind=link}
![[REDACTED]](https://u3vuiephb.global.ssl.fastly.net/File:Foodlogo2.svg){kind=link}
![[REDACTED]](https://u3vuiephb.global.ssl.fastly.net/File:Wikibooks-logo.svg){kind=link}
 | This dessert-related article is a stub. You can help Misplaced Pages by expanding it. |
 | This Cypriot cuisine-related article is a stub. You can help Misplaced Pages by expanding it. |
 | This Greek cuisine-related article is a stub. You can help Misplaced Pages by expanding it. |
 | This Turkish cuisine-related article is a stub. You can help Misplaced Pages by expanding it. |