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Laz boregi, one of the signature flavors of the Eastern Black Sea region, stands out not only for its taste but also for the tradition it carries forward in Rize-Artvin, Türkiye. Known as much for its natural landscapes as for its regional cuisine, the province keeps alive a dessert culture shaped over nearly two centuries, with local producers continuing to pass the recipe down through generations.
Although its name includes the word “boregi,” which usually refers to a savory pastry in Turkish cuisine, Laz boregi turns expectations upside down by delivering a dessert centered on a creamy custard filling. The dish draws attention for being prepared without sherbet, a sugar syrup commonly used in many Middle Eastern and Balkan desserts, making it noticeably lighter in texture and flavor.
What sets Laz boregi apart is its unexpected use of black pepper, a spice rarely associated with sweets. Producers in Hopa, a coastal district of Artvin, describe the dessert as the only sweet in their tradition that incorporates pepper directly into its custard layer.
Necla Algur, a founding member of the Hopa Women’s Cooperative, explained that the dessert highlights Artvin’s rich culinary heritage and emphasized its distinctive preparation method. She noted in remarks to Anadolu Agency that despite its pastry name, the dessert stands out mainly because of its custard filling, adding that, “It is the only sweet made with black pepper. Other Laz boregi varieties do not include it, but ours does. It is also syrup-free and therefore lighter.”
The balance between sweet milk custard and subtle spice creates a flavor profile that locals describe as both familiar and surprising, helping the dessert remain one of the most preferred treats across the Eastern Black Sea region.
Women producing the dessert under the cooperative structure underline that technique plays a key role in achieving the right texture. Cooperative member Yesim Koyuncu pointed out that the dough must be rolled out as thinly as possible, comparable to baklava sheets, in order to achieve the layered consistency that defines Laz boregi.
The preparation starts with handmade dough divided into equal portions and rested before being rolled into thin layers. Three sheets are placed at the bottom of a buttered tray, while additional layers are added later to seal the custard filling inside.
Ingredients (for one tray)
Dough:
Custard filling:
Preparation
The dough is kneaded until it reaches a non-sticky consistency, divided into eight pieces and left to rest before being rolled thin. Meanwhile, milk, flour and sugar are cooked together until the mixture thickens into custard. Beaten eggs and yogurt are then mixed in to enrich the texture.
Three dough sheets are laid into a buttered tray, followed by the custard filling. Melted butter and black pepper are added before baking until the custard caramelizes. Afterward, five additional layers brushed with butter are placed on top, and the dessert is returned to the oven briefly until golden. Once cooled, it is sliced and served.
Through this careful layering and baking process, Laz boregi brings together pastry-making techniques and custard preparation, reflecting the broader culinary traditions of the Eastern Black Sea while continuing to be shaped by local hands.
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