Galaktoboureko
{{refimprove|date=June 2017}}
{{short description|Custard-filled pastry}}
{{Infobox prepared food
| image = File:Galaktoboureko.jpg
| caption = Three pieces of galaktoboureko
| alt = Three pieces of galaktoboureko
| alternate_name =
| region = Eastern Mediterranean, Balkans, Northeastern Turkey{{cite book|author1=Timothy G. Roufs|author2=Kathleen Smyth Roufs|title=Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture|url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA341|date= 29 July 2014|publisher=ABC-CLIO|isbn=978-1-61069-221-2|page=341}}{{cite book|author=Özhan Öztürk|title=Karadeniz: ansiklopedik sözlük|url=https://books.google.com/books?id=eUJkAAAAMAAJ|date=2005|publisher=Heyamola Yayınları|isbn=978-975-6121-00-9}}
| creator =
| course =
| type = Pastry
| served =
| main_ingredient = Phyllo, semolina custard{{cite web|title=Galaktoboureko|url=http://allrecipes.com/recipe/70320/galaktoboureko/|publisher=Allrecipes.com|access-date=22 June 2017}} or muhallebi
| variations =
| similar_dish = şöbiyet
| calories =
}}
Galaktoboureko ({{langx|el|γαλακτομπούρεκο}}, {{langx|lzz|paponi}}, {{langx|tr|Laz böreği}}, {{langx|sq|Qumështor}}, {{langx|ar|شعيبيات}}) is a dessert popular in the Balkans, Turkey, and Levant{{cite book|author1=Timothy G. Roufs|author2=Kathleen Smyth Roufs|title=Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture|url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA341|date= 29 July 2014|publisher=ABC-CLIO|isbn=978-1-61069-221-2|page=341}}{{cite book|author=Özhan Öztürk|title=Karadeniz: ansiklopedik sözlük|url=https://books.google.com/books?id=eUJkAAAAMAAJ|date=2005|publisher=Heyamola Yayınları|isbn=978-975-6121-00-9}} of custard baked in filo.{{cite news |title=Semolina custard pastry with syrup (galaktoboureko) |url=https://www.sbs.com.au/food/recipes/semolina-custard-pastry-syrup-galaktoboureko |access-date=20 June 2019 |work=SBS Food |publisher=Special Broadcasting Service |date=May 2014}} 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, the indigenous home of Laz people.{{cite book|author1=Timothy G. Roufs|author2=Kathleen Smyth Roufs|title=Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture|url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA341|date= 29 July 2014|publisher=ABC-CLIO|isbn=978-1-61069-221-2|page=341}}{{cite book|author=Özhan Öztürk|title=Karadeniz: ansiklopedik sözlük|url=https://books.google.com/books?id=eUJkAAAAMAAJ|date=2005|publisher=Heyamola Yayınları|isbn=978-975-6121-00-9}} In Albania it is a dessert traditionally prepared during the Orthodox Easter.{{Cite book |last=Kostallari |first=Androkli |title=Fjalor i gjuhës së sotme shqipe |publisher=Rilindja |year=1981 |location=Tiranë |pages=1621 |language=Sq}}
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 {{convert|10|cm|abbr=on|sigfig=1}} 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,{{cite web|title=Galaktoboureko|url=http://www.food.com/recipe/galaktoboureko-129798|publisher=Food.com|access-date=22 June 2017}} not added afterwards.
Laz böreği
File:Real laz böreği (with pepper).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.{{cite book|author1=Timothy G. Roufs|author2=Kathleen Smyth Roufs|title=Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture|url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA341|date= 29 July 2014|publisher=ABC-CLIO|isbn=978-1-61069-221-2|page=341}}{{cite book|author=Özhan Öztürk|title=Karadeniz: ansiklopedik sözlük|url=https://books.google.com/books?id=eUJkAAAAMAAJ|date=2005|publisher=Heyamola Yayınları|isbn=978-975-6121-00-9}} Its ingredients are thin filo dough, butter, muhallebi, black pepper and simple syrup. Today, it is possible to eat Laz böreği at some restaurants in big cities which serve traditional dishes from the Black Sea region.{{Cite web|url=https://culinarybackstreets.com/cities-category/istanbul/2012/klemuri/|title=A Cozy Cafe Serving Black Sea Specialties in Istanbul|date=October 22, 2012|website=Culinary Backstreets}}
See also
References
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External links
{{Cuisine of Greece}}
{{Cuisine of Turkey}}
{{pastries}}