Laz Böreği

Laz Böreği is a syrup-soaked sweet pastry specialty unique to the coastal areas of the Eastern Black Sea Region, particularly in the provinces of Artvin, Rize, and Trabzon, where the Laz population is concentrated.

^{Laz Böreği – (generated by artificial intelligence)}

This dessert, made with thin phyllo dough, butter, and muhallebi, is also known locally as “Paponi”. The term originates from the Laz language and is defined in Laz dictionaries as “a layered dessert with dough, butter, and muhallebi, topped with syrup” or “a sweet made with dough, butter, and muhallebi and drenched in syrup.” Laz Böreği serves both as a cultural symbol and a culinary heritage.

The main ingredients of Laz Böreği are as follows:

• For the muhallebi: milk, flour, starch, egg, sugar, and black pepper
• For the dough: flour, egg, sunflower oil, water, and salt
• Between layers: hazelnut or walnut kernels
• For the top: melted butter and syrup

The preparation begins with making the muhallebi. Milk, flour, egg, and sugar are cooked together until a thick consistency is achieved, after which black pepper is added to enhance the aroma. The dough is kneaded, rolled into sheets, and stretched using starch. The first five layers of phyllo are laid in a tray, followed by a layer of hazelnuts or walnuts and then muhallebi. The remaining phyllo layers are added in the same manner and brushed with butter. The pastry is cut into squares and baked at 170–180°C for approximately 45–50 minutes. Immediately after removal from the oven, syrup is poured over the top and it is served cold.

The dessert has a high nutritional value due to its rich ingredients, including milk, butter, egg, and hazelnuts. The use of ingredients native to the region further reinforces its traditional character. The use of classic kitchen tools such as rolling pins and stone ovens is essential. Serving the dessert cold enhances the distinctiveness of its flavor.

Laz Böreği was officially registered under the name “Hopa Laz Böreği” on 08.01.2019 as a geographical indication. It is geographically associated with the boundaries of Hopa district, Artvin province. The registered product category includes bakery and pastry products, dough-based items, and sweets. The geographical indication must be clearly displayed on product packaging or at the point of sale.

Hopa Laz Böreği differs from the classic version both in ingredients and preparation method. One of the most notable differences is that this version is syrup-free. Additionally, yogurt and salt are incorporated into the muhallebi. A total of eight layers of phyllo are used in its preparation. After the first four layers are laid in the tray, muhallebi, sugar, and butter are added. Once this layer is baked, the remaining phyllo sheets are individually brushed with butter and added, followed by a second baking.

Ingredients for the muhallebi of Hopa Laz Böreği:

• 3.5 kg milk
• 4 glasses of sugar
• 2 glasses of flour
• 1 level teaspoon of salt
• 4 eggs
• 3 tablespoons of yogurt
• 1 teaspoon of black pepper

Ingredients for the dough:

• 1 egg
• 2 tea glasses of milk
• Half a tea glass of water
• 3 glasses of flour
• 1 teaspoon of salt

Approximately 350 grams of butter is used during baking.

The geographical indication registration of Laz Böreği holds symbolic importance as it is the first registered product of Artvin and Hopa. This registration promotes the local cuisine and transforms regional products into value-added commercial goods. It also contributes to regional tourism and rural development.