Entree: Turkey – Black Sea Turkey – Laz Böreği (Black Sea layered pastry filled with a semolina milk pudding and finished with sweet syrup)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 2 hrs

Total 3 hrs 10 min

Ingredients

- 12 sheets yufka or phyllo (approx. 300 g)
- 6 tbsp (85 g) unsalted butter, melted
- 4 cups (960 ml) whole milk
- 1 cup (200 g) fine semolina
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, approx. 150 g
- 2 tbsp (20 g) all-purpose flour
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1 g) fine sea salt
- 1 cup (240 ml) heavy cream (for enriching pudding, optional)
- Syrup:
  - 1 cup (200 g) granulated sugar
  - 1/2 cup (120 ml) water
  - 1 tbsp (15 ml) fresh lemon juice
- To finish:
  - 1/4 cup (30 g) crushed pistachios
  - Ground cinnamon for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Brush the bottom and sides of a 9x13 inch (23x33 cm) baking dish with some melted butter.
2. Make the semolina pudding (muhallebi): in a saucepan, warm the milk over medium heat until steaming. Whisk together the semolina, sugar, flour, salt, and eggs in a bowl until smooth. Slowly pour the hot milk into the egg-semolina mixture while whisking, then return the mixture to the saucepan.
3. Cook the mixture over medium-low heat, stirring constantly, until it thickens to a thick custard that holds its shape, about 6–8 minutes. Remove from heat, stir in the vanilla and heavy cream (if using) and 2 tbsp (28 g) of butter. Let cool slightly.
4. Layer the pastry: place one sheet of yufka/phyllo in the buttered dish and brush with melted butter; repeat 4 sheets to form a sturdy bottom layer. Spread half of the warm semolina pudding evenly over the layers.
5. Continue with 3 more sheets, brushing each with butter, then spread the remaining pudding. Top with the remaining 4–5 sheets, brushing the top sheet and edges with butter so the pastry browns evenly.
6. Bake uncovered for 30–35 minutes until the pastry is golden brown and crisp on top. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
7. While the böreği bakes, make the syrup: combine sugar and water in a small saucepan, bring to a boil and simmer for 5 minutes until slightly thickened. Remove from heat and stir in the lemon juice. Let cool slightly.
8. When the böreği comes out of the oven, immediately pour the warm syrup evenly over the hot pastry so it soaks in. Allow to cool to room temperature and then refrigerate for at least 2 hours to set.
9. Before serving, dust with ground cinnamon and sprinkle with crushed pistachios. Cut into squares and serve chilled or at room temperature.