Galaktoboureko
 Three pieces of galaktoboureko | |
| Type | Pastry |
|---|---|
| Region or state | Greece, Eastern Black Sea region of Turkey[1][2] |
| Main ingredients | Phyllo, semolina custard[3] or muhallebi |
| Similar dishes | Bougatsa, Şöbiyet, Shaabiyat[4] |
Galaktoboureko (Greek: γαλακτομπούρεκο, Laz: paponi, Turkish: laz böreği) is a dessert popular in Greece[5] and the eastern Black Sea Region of Turkey.[1][2] It is made of custard, layers of filo dough and covered in syrup.[6] Galaktoboureko is made with a type of pudding called muhallebi or semolina custard. In Albania, it is a dessert sometimes prepared during the Orthodox Easter, although Qumështor, an Albanian custard that includes no filo dough is traditionally preferred.[7][8]
Preparation
Galaktoboureko may be made in a pan, with filo 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, or rose. Unlike mille-feuille, which it only vaguely resembles, the custard is baked with the pastry,[9] not added afterwards. It is popular across Greece, with regional and local variations in ingredients and preparation. Notable versions are associated with Athens and Thessaloniki.[5][10]
Laz böreği/Paponi 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.[1][2] Its ingredients are thin filo dough, butter, muhallebi, black pepper and simple syrup.
History
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The earliest known references to this dessert date back to the Byzantine period, highlighting the historical importance of milk and semolina in ancient Mediterranean culinary traditions.[5] Ancient Greek cuisine included a similar dish called plakous, made with honey, cheese, and wheat. Filo entered Greek cuisine later, during the Ottoman period.[11][12]
The Turkish version of the dessert was registered in 2019 as a geographical indication by the Turkish Patent and Trademark Office under the name "Hopa Laz Böreği".[13][14]
See also
References
- ^ a b c 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.
- ^ a b c Özhan Öztürk (2005). Karadeniz: ansiklopedik sözlük. Heyamola Yayınları. ISBN 978-975-6121-00-9.
- ^ "Galaktoboureko". Allrecipes.com. Retrieved 22 June 2017.
- ^ Shaabiyat https://www.simplyleb.com/recipe/shaabiyat/
- ^ a b c d "Galaktoboureko: Greece's Delectable Semolina Custard Pie". The Pie Journal. 9 October 2024.
- ^ "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.
- ^ "Qumështor". World Food Guide.
- ^ "Galaktoboureko". Food.com. Retrieved 22 June 2017.
- ^ "Focus on Destination: Naxos, the sweet tradition of Galaktoboureko in Halki". Seasoul Seekers.
- ^ "What is Greek Galaktoboureko? | CulinaryLore". culinarylore.com. Retrieved 2025-07-30.
- ^ Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-967733-7.
- ^ "Karadeniz'in meşhur 'Laz böreği'ne tescil sevinci" [Celebration as the Black Sea’s famed ‘Laz böreği’ wins registration]. aa.com.tr (in Turkish). Anadolu Agency. Retrieved 5 May 2020.
- ^ "Hopa Laz böreği, coğrafi işaretli lezzetler arasına katıldı" [Hopa Laz böreği was granted geographical indication status]. hurriyet.com.tr (in Turkish). Hürriyet. 6 February 2019. Retrieved 5 May 2020.
