How to Make Güllaç?
• 1pkg of Güllaҫ leaves
• 1 ½ litres of whole milk
• 1 ½ cups sugar
• 1 tsp. edible rose water
• 1 cup ground pistachio and walnut
• Fresh fruits for garnish
You can buy leaves of dry güllaç from the supermarkets and local bazaars. However, there’re a few companies that produces high-class Güllaç leaves. Founded in Istanbul in 1881, “Kırımlı Saffet Abdullah” is the oldest and most popular one. Apart from that, there’s a company in the Kastamonu province called “Karden” which produces really high quality güllaç leaves however it’s not really easy to find it everywhere in Istanbul. If you don’t live in Turkey, you may find güllaç leaves at a Middle Eastern grocery stores.
Güllaҫ sheets are dry, white, paper-thin translucent dough sheets made of wheat flour and corn starch. You can try to make these sheets by yourself however the fact is that it’s quite impossible because it is really art itself which requires a special talent. Do not think that güllaç leaves are similar to phyllo sheets. If you try to make a güllaç with phyllo sheets, it will result in a big disappointment.
The recipe is really simple:
– Heat milk and sugar in a pot, and stir over medium heat until the sugar dissolves.
– Turn off the stove. Stir in the rosewater and leave it to cool down.
– Start layering sheets. Place one sheet in your wide tray, pour one ladle of lukewarm milk all over the sheet. The sheet should get soft and wrinkly when it is soaked in the milk.
– Add another sheet and repeat with pouring the milk over the sheet. After you place 4 layers, drizzle the mixture of ground pistachio and walnuts over the layer. Drizzle a little because you’ll need pistachio and walnut to garnish the top.
– Once you end to place the sheets, pour any remaining milk over the sheets. However, be sure that all of the sheets are well-soaked. If so, put it in the fridge and wait for 2-3 hours.
-After you take it from fridge, cut it in squares or rectangles, and serve it cold. You can decorate with the remaining ground pistachio, or walnut, or pomegranate seeds, as well as your favourite fruits.
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Clinical psychologist, vocational trainer in psychology and traveller. I’m using my free time thinking, reading, painting, watching and hearing the sound of this world, always learning from different people. Florence is my city, Italy is my country, food is one of my biggest passions. Full of meaning, big pleasure for everybody and one of the main showcase of different culture and traditions.
Photo Credits: Quynh Anh Le Nguyen