Galaktoboureko, (pr. ga-lahk-to-BOO-reh-koh), also written Galatoboureko, is a traditional Greek dessert, possibly the king of sweets for many in Greece and the one I prefer the most.
It is a semolina custard dessert, baked between phyllo dough, then drenched in a scented syrup when finished.
Each phyllo is brushed with local ewes’ and goat butter or in case you cannot find any, clarified butter can also be used.
In the middle there is a custard cream made from semolina, flavoured with vanilla and lemon.
The remaining phyllos are layered on top and when the dessert is baked a sugar syrup is added on top.
It’s one of my favourite desserts and if I didn’t mind the calories, I could eat this for breakfast, lunch and dinner and not want anything else.
There is a really interesting Greek proverb that goes like this: “Να τρώει η μάνα και του παιδιού να μην δίνει” meaning in free translation “The mother is eating without sharing (the food) with her child”. Got it? When something is that delicious you don’t want to share it even with your own child. Believe me, this custard pie is so tempting that sharing will be a huge challenge.
The word galaktoboureko takes us back to the time when Greece was occupied by the Ottoman Empire. Even though this period of four centuries of occupation wasn’t a pleasant joyride for Greek people, the Ottoman cuisine has influenced in several ways the Byzantine-Greek cuisine and vice versa. The Greek civilization with ancient culinary techniques added more value to the delicious exotic eastern cuisine and this reciprocal influence resulted in the amazing dishes and desserts we are all craving about today.
Personally, I don’t participate in debates about a recipe’s origin. In fact, these debates remind me of kindergarten fights that go like “it’s mine! No, it’s mine, mine, mine…”. So meaningless and boring! It’s totally useless to declare the authenticity of a dish especially in a geographic area like Greece that has been the crossroad of so many civilizations for centuries. How delightful that some of them have left their culinary trace in my country’s national cuisine! So many amazing recipes to show to you and more tasteful food on our table, people!
The Greek custard pie is traditionally (but not exclusively) consumed the last day of the carnival. The following day the Great Lent begins, meaning 40 days of fasting (no meat, backboned fish and animal products) until Easter.
Nevertheless, we love this dessert so much that we serve it all year long and it’s the moment everyone anticipates.