Güllac
Portion: 
Preparation: 
( 17 oy 4,06/5)
In these days when we are living the last days of Ramadan, if you haven't made gullaç yet, now is the time... I'm one of those people who don't like rose water in gullaç. You don't have to add rose water to the rosette, but if you have guests who love it, you can serve rose water in a small and stylish saucer, so everyone will be happy... The taste and softness of my rosella was quite right, but if you like sweeter, you can add sugar. Don't worry about the milk and don't think it's too watery because Güllaç draws too much milk.
I did some research on the history of Güllaç, the simplest one. wikipedia I found it and wanted to share it with you.
Until the middle of the 15th century, in the Ottoman Empire, the people used to roll and stock phyllo from cornstarch and ate these yufkas, which dried out because they were in contact with the air, moistened with milk and sugar. Over time, with the addition of rose water, the dessert called "Güllü Aş" emerged and its name became "güllaç" (just as "milky soup" turned into "rice pudding").
According to the information in Arif Bilgin's Ottoman Palace Cuisine, Güllaç was taken to the palace for the first time in 1489. There are about 200 calories in 300 grams of gullac, which is not missing from the tables of the Ottoman sultans. Today, an average of 250 tons is produced annually in Turkey, 85 percent of which is during Ramadan.
Güllaç leaves are obtained by drying corn starch mixed with water and flour after cooking in a pan. Ideal leaf weight should be 30-35 grams. If the weight increases, the rosemary becomes flaky, if it decreases, it breaks.
Ready-to-use dried Güllaç leaves should be consumed in two years. However, these leaves can be stored for 10 years in a humid environment with air circulation, not receiving much sunlight.
After the milk boiled with sugar is cooled, it is poured one by one on the white leaves and nuts such as walnuts, almonds and hazelnuts are placed in the middle layer, resulting in the gullaç dessert we know. Adding pomegranate, if not rose water, continues as an Ottoman tradition.
Experts state that because of the protein, B and E vitamins it contains, rosemary strengthens the immune system, these vitamins have calming and stress-reducing effects, and help the blood sugar drop due to fasting to reach its normal level.
Ingredients for Güllaç Recipe
- 10 gullaç phyllo dough
- 1,5 liter milk
- 3 cup powdered sugar
- 1 packet of vanillin with sugar
To decorate:
- pomegranate seeds
- filet almonds
- filet pistachios
- candied cherries (1 per slice)
How to Make Güllaç Recipe?
- Mix the milk, sugar, and vanilla in a medium saucepan and bring to a boil.
- On a large tray (I used my baking tray), put a leaf of Güllaç with the shiny side up.
- Pour 1-2 scoops of warmed milk on the Güllaç leaf until all parts of the leaf are wet, and do the same until all the leaves are gone.
- Only when you come to the 5th leaf, that is, in the middle of the gullaç, sprinkle plenty of almonds on the moistened dough.
- When all the leaves are gone, pour the remaining milk over the top leaf.
- Make the Güllacı the night before and keep it in the refrigerator without garnishing.
- Take it out of the fridge 2-3 hours before serving and serve it after slicing, garnishing with pomegranate, pistachio and marshmallows.
I love you so much Nilay.
You taught me to cook. I didn't know when I got married. My wife loves my kitchen for 6 years thanks to you. You are my kitchen. As if Kitchen Secrets is not Nilay, you are my sister.
If you come to Balıkesir, you have a door here.
Are you sure, 10 leaves of rosemary 1.5 lt milk I have been making for 40 years, I wondered where this milk will stay, with all due respect.
Hello Mrs. Nilay. My wife tried Güllacı for the first time in Ramadan and she liked it very much. I want to make Güllaç from time to time whenever I want. but in the city I live in (Kilis) it was not available during non-Ramadan times. Could you please let me know where can I get the Güllaç Leaf? help me please :)
It doesn't matter :) Maybe you can get it from some big markets (like real carrefour) after Ramadan is over. But this is the brand I generally use, or rather, the brand I came across. http://www.saffetabdullah.com.tr I suggest you ask here.
Maybe you can get it from some big markets (like real carrefour) after Ramadan is over. But this is the brand I generally use, or rather, the brand I came across. http://www.saffetabdullah.com.tr I suggest you ask here.
Your site is very nice and well done.. Your recipes are really beautiful...
looks great, well done :))
My objection as an archaeologist is “5. in the Ottoman Empire until the middle of the century”. How can it be, there are 7 whole centuries in between. I think just write the recipe! Hello…
Hello Mrs. Flame,
I couldn't understand where you started reading the article, it was specifically stated that the source used was Wikipedia.
If you want to make a correction, you can correct the information that you think is wrong by editing this resource.
I also think you should point to the correct source if you are making a cocky warning. It's better to be constructive when criticizing. Love…
Where can I find the rose petal leaf?
where to find gullaç yufka
how many people is bugullac
Nilay, where do you get the candied cherry, loves?
Deryacı, I buy candies from Eminönü, 1 jar lasts for a long time..
By the way, the recipe you sent is very nice, thank you. I request you to send me the original photos of the recipe if you have it. love..
ya Güllaç it looks so amazing, good luck to your hands
your hands look super healthy. The gullac I made was not white.
Hello Melek, I'm glad I was able to help, love and thanks..
your site is great, I wish you continued health and success. It is very useful for us, thanks to you, our knowledge is refreshed.
Hello darling,
It looks like a gullac field, its presentation was also great, thank you...
Have a blessed night of power… may your prayers be accepted, I hope… I kiss you… with my love…
When I was a child, this peanut issue was like a snake story for me. Was it pistachio, pine nut, or was it a pistachio? Güllaç is not made and I have never eaten Güllaç until today :(
I strongly request that the pistachio you used is Pistachio. This pistachio is called pistachio because the merchant from Damascus introduced it to the world, but this pistachio does not grow in candlestick.