It is popular in the Rize and Artvin provinces in Turkey's Black Sea Region, the indigenous home of Laz people.

[5] It may be made in a pan, with filo layered on top and underneath and cut into square portions, or rolled into individual servings (often approximately 10 cm (4 in) long).

Lazi paponi/Laz böreği is made with a variation of the pudding called muhallebi with the inclusion of cornmeal and ground black pepper, instead of semolina custard.

It is popular in the Rize and Artvin provinces in the Black Sea Region, indigenous Laz land.

Today, it is possible to eat Laz böreği at some restaurants in big cities which serve traditional dishes from the Black Sea region.