Galaktoboureko Explained

Region:Eastern Mediterranean, Balkans, Northeastern Turkey[1] [2]
Type:Pastry
Main Ingredient:Phyllo, semolina custard[3] or muhallebi
Similar Dish:şöbiyet

Galaktoboureko (Greek, Modern (1453-);: γαλακτομπούρεκο, paponi, Turkish: Laz böreği, Albanian: Qumështor, Arabic: شعيبيات) is a Greek, Albanian, Laz, and Syrian dessert[4] [5] of custard baked in filo.[6] 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.[7] [8] In Albania it's a dessert traditionally prepared during the Orthodox Easter.[9]

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 10cm (00inches) 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,[10] not added afterwards.

Laz böreği

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.[11] [12] 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.[13]

See also

External links

Notes and References

  1. Book: Timothy G. Roufs. Kathleen Smyth Roufs. Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. 29 July 2014. ABC-CLIO. 978-1-61069-221-2. 341.
  2. Book: Özhan Öztürk. Karadeniz: ansiklopedik sözlük. 2005. Heyamola Yayınları. 978-975-6121-00-9.
  3. Web site: Galaktoboureko. Allrecipes.com. 22 June 2017.
  4. Book: Timothy G. Roufs. Kathleen Smyth Roufs. Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. 29 July 2014. ABC-CLIO. 978-1-61069-221-2. 341.
  5. Book: Özhan Öztürk. Karadeniz: ansiklopedik sözlük. 2005. Heyamola Yayınları. 978-975-6121-00-9.
  6. News: Semolina custard pastry with syrup (galaktoboureko) . 20 June 2019 . . . May 2014.
  7. Book: Timothy G. Roufs. Kathleen Smyth Roufs. Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. 29 July 2014. ABC-CLIO. 978-1-61069-221-2. 341.
  8. Book: Özhan Öztürk. Karadeniz: ansiklopedik sözlük. 2005. Heyamola Yayınları. 978-975-6121-00-9.
  9. Book: Kostallari, Androkli . Fjalor i gjuhës së sotme shqipe . Rilindja . 1981 . Tiranë . 1621 . Sq.
  10. Web site: Galaktoboureko. Food.com. 22 June 2017.
  11. Book: Timothy G. Roufs. Kathleen Smyth Roufs. Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. 29 July 2014. ABC-CLIO. 978-1-61069-221-2. 341.
  12. Book: Özhan Öztürk. Karadeniz: ansiklopedik sözlük. 2005. Heyamola Yayınları. 978-975-6121-00-9.
  13. Web site: A Cozy Cafe Serving Black Sea Specialties in Istanbul. October 22, 2012. Culinary Backstreets.

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