Lomzas

Lomzas are a traditional dish from the Basque Country in northern Spain and southwestern France, known for their unique shape and flavor. The name "lomzas" comes from the Basque word "loma," which means "hump" or "ridge," referring to the characteristic shape of the pastry. The dish consists of a rectangular sheet of puff pastry filled with a mixture of cheese, onions, and sometimes other ingredients like ham or mushrooms. The pastry is then folded over the filling, creating a distinctive ridge along the top edge.

Lomzas are typically baked until golden brown and crispy, resulting in a flaky, buttery crust. The filling is usually melted and gooey, with the cheese and onions blending together to create a rich, savory flavor. The dish is often served as a snack or appetizer, accompanied by a glass of wine or a cold beer. Lomzas can also be found in various regional variations, with some recipes including additional ingredients or different types of cheese.

The origins of lomzas are not well-documented, but they are believed to have been a popular dish in the Basque Country for centuries. The recipe has been passed down through generations, with each family adding their own unique twist to the traditional filling. Today, lomzas remain a beloved staple in Basque cuisine, enjoyed by locals and visitors alike for their delicious taste and comforting appeal.