 Three pieces ofgalaktoboureko | |
| Type | Pastry |
|---|---|
| Region or state | Greece, EasternBlack Sea region ofTurkey[1][2] |
| Main ingredients | Phyllo,semolina custard[3] ormuhallebi |
| Similar dishes | Bougatsa,Şöbiyet, Shaabiyat[4] |
Galaktoboureko (Greek:γαλακτομπούρεκο,Laz:paponi,Turkish:laz böreği) is a dessert popular inGreece[5] and the easternBlack Sea Region ofTurkey.[1][2] It is made ofcustard, layers offilo dough and covered in syrup.[6] Galaktoboureko is made with a type of pudding calledmuhallebi orsemolina custard. InAlbania, it is a dessert sometimes prepared during theOrthodox Easter, although Qumështor, anAlbanian custard that includes no filo dough is traditionally preferred.[7][8]
Galaktoboureko may be made in a pan, withfilo layered on top and underneath (20 layers in total)[5] 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 semolina custard, or milk rice (muhallebi) may be flavored with lemon,orange, orrose. Unlikemille-feuille, which it only vaguely resembles, the custard is baked with the pastry,[9] not added afterwards. It is popular acrossGreece, with regional and local variations in ingredients and preparation. Notable versions are associated withAthens andThessaloniki.[5][10][page needed]
Laz böreği/Paponi is made with a variation of the pudding calledmuhallebi with the inclusion of cornmeal and ground black pepper, instead of semolina custard. It is popular in theRize andArtvin provinces in theBlack Sea Region, indigenousLaz land.[1][2] Its ingredients are thinfilo dough, butter, muhallebi, black pepper andsimple syrup.
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The earliest known references to this dessert date back to theByzantine period, highlighting the historical importance of milk andsemolina in ancient Mediterranean culinary traditions.[5][better source needed] Ancient Greek cuisine included a similar dish calledplakous, made with honey, cheese, and wheat.Filo entered Greek cuisine later, during theOttoman period.[11][12]
The Turkish version of the dessert was registered in 2019 as ageographical indication by theTurkish Patent and Trademark Office under the name "Hopa Laz Böreği".[13][14]
