Galaktoboureko/Laz Böreği: A taste from Trabzon, a recipe, a question: is it Turkish or Greek?

For centuries, the distinct Laz people have lived along the eastern Black Sea coast, primarily in Rize and Artvin. Naturally, they have developed their own takes on Turkish dishes, one of which includes the delicious Galaktoboureko/Laz Böreği. While the origins of the pastry are unknown, the district of Hopa in Artvin has been known for its Laz Böreği for at least two centuries - the city even applied for a trademark to the Turkish Patent and Trademark Office in 2019.
We traveled to Trabzon and tasted Galaktoboureko/Laz Böreği in its homeland. We also visited the historical Sümela Monastery and learned about the history of the dish from the son of Necla Hanım, the woman who opened the first Laz Böreği shop. At the end of our journey, we found an answer to whether Galaktoboureko/Laz Böreği is Turkish or Greek.
Ingredients
For the dough
· 100 gr yogurt
· 90 ml vegetable oil
· 100 ml water
· 1 pinch of salt
· ½ package baking powder / 5 gr
· 2 eggs
· 550 gr flour
For the muhallebi
· 1.2 liters milk
· 2 egg yolks
· 4 tbps flour
· 1 tbps starch
· Zest of half a lemon
· Vanilla
For the syrup
· 300 gr sugar
· 360 ml water
· 1 teaspoon lemon juice
Additionally
· Starch to dust the surfaces
· 90 gr butter for the layering of the yufka
· 90 gr vegetable oil for the layering of the yufka
Instructions
1. Start with the syrup by dissolving the sugar in the water and bring it to a boil. Add the lemon juice and let it simmer for 5 minutes before turning off the heat. Set the syrup aside and let it cool.
2. For the dough, add the yogurt, vegetable oil, water, salt, baking powder and eggs into a bowl and mix it thoroughly. Gradually add the flour and knead until the dough is no longer sticky.
3. Dust your work surface with starch and separate the dough into 18 equal pieces. Let them rest.
4. Meanwhile, prepare the “muhallebi”. Add the egg yolks, vanilla, starch, flour and zest to 200 ml of the milk and mix it until there are no clumps left. Bring the remaining milk to a boil and add the prepared mixture and sugar, stirring it constantly to prevent it from sticking to the pot. When the pudding starts to thicken, turn off the heat and let the pudding cool.
5. Now roll out the pieces of dough dusted with starch as thinly as possible on a surface dusted with starch. Oil up a baking tin and place in the first piece of yufka, allowing it to go over the edges. Melt the additional butter, mix it with the vegetable oil and brush it on the yufka.
6. Proceed by adding a total of 17 layers of yufka, every time washing it with the butter and oil mixture. Finally add the pudding and fold the corners of the first yufka onto the top. Roll out the last layer of yufka and cover. Use the remaining butter and oil mixture to wash the top Cut the börek as you like and bake at 170 degrees Celsius for about 30 minutes or until golden brown.
7. After removing the börek from the oven, let it cool off for 5 minutes and then pour over the. Serve and enjoy!
For more dishes visit our web site: www.dishesorig...
Facebook: / dishesorigins
Instagram: / dishesorigins