Güllac

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?

1. Mix the milk, sugar, and vanilla in a medium saucepan and bring to a boil.
2. On a large tray (I used my baking tray), put a leaf of Güllaç with the shiny side up.
3. 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.
4. Only when you come to the 5th leaf, that is, in the middle of the gullaç, sprinkle plenty of almonds on the moistened dough.
5. When all the leaves are gone, pour the remaining milk over the top leaf.
6. Make the Güllacı the night before and keep it in the refrigerator without garnishing.
7. Take it out of the fridge 2-3 hours before serving and serve it after slicing, garnishing with pomegranate, pistachio and marshmallows.