With the approach of Ramadan, some sweet preparations started, and certain delicacies on the tables took their places both on the shelves and in the kitchens. Güllaç, which is indispensable for Ramadan tables, is one of them! Güllaç is not missing at the iftar tables, especially in Ramadan, where the culture of hosting guests is also influential. Being a light dessert is also among the reasons for preference. So, where is the history of Güllaç dessert based? How to make a Güllaç dessert that will cheer the palate? Let's look at the answers to these questions together.
The Story of Güllaç Dessert
Güllaç, one of the traditional flavors of Turkish cuisine, takes its name from the rose water used in the preparation process. This dessert is prepared with delicate and fragile leaves embroidered like an embroidery. According to the legend, it is seen that there are many rumors about how the rosewood came into existence, but the essence of all of them is the same. In this tradition, which came from the Ottoman culture to the present day, phyllo dough made from corn starch was used after drying, soaked with milk and sugar, and consumed. Then, Ali Usta from Kastamonu, who wanted to use the extra dough he had, prepared a sherbet to which he added sugar and rose water. Then, he made a dessert by wetting the remaining phyllo with this sherbet. When Ali Usta presented this dessert to the officials coming from the palace, everyone liked it because it was delicious. Thereupon, the officials took Ali Usta from Kastamonu to the palace, and Kastamonu Ali Usta and Güllaç, whose reputations extended to the palace, took their place in the palace kitchen from that day on. As a result, this dessert, which was also very popular in the palace, has become an indispensable taste on Ramadan tables. Today, it is seen that this culture, which came from the Ottoman Empire, still preserves its existence.
How is Güllaç Prepared?
● 12 rosemary leaves
● 3 liters of milk
● One pack of vanilla sugar
● 2 cups of walnut kernels
● 3 cups of granulated sugar
● Two tablespoons of rose water
● Eight fresh mint leaves
● Eight strawberries
● Four tablespoons of powdered pistachios
● Four tablespoons of ground walnut powder
● First, set a deep pot where you can empty the milk and pour it into it.
● Add granulated sugar and mix on low heat until the sugar dissolves, and add the vanilla sugar simultaneously.
● When the milk is hot enough to burn your hands, remove it from the stove. If the milk gets too hot, the leaves may become doughy.
● On the one hand, crush the walnuts into small pieces.
● Pour a ladle of warm milk into the pyrex or baking tray where you want to prepare Güllacı.
● Depending on the size of the tray, the layout of Güllac leaves, that is, leaves.
● At this point, make sure that the glossy part of the leaves is on top and that they are completely wet.
● Continue adding leaves in the same way until you are halfway through the packet.
● Then let the leaves absorb the milk for about 5 minutes.
● Lay the chopped walnuts on the leaves to cover them.
● Wet the remaining Güllaç leaves with milk and continue adding them on top of each other.
● After finishing this process, add rose water to the remaining milk and drizzle this mixture over the dessert.
● Keep the dessert you prepared in the refrigerator for 2 hours.
● Then divide it into serving portions and garnish with strawberries, mint leaves, pistachios, and walnut powder.
● Your Güllac is ready to serve!
Since Güllaç leaves are thin and fragile, it is helpful to know some tricks during the preparation stage. First of all, while preparing the sherbet of Güllac, the milk should be warm, not hot or cold. If the milk is hot, the leaves may become doughy because they are thin. Even if it is cold, it will not absorb milk. For this reason, if you have decided to prepare gullaç, this should be the first point you should pay attention to. Another detail is that you should adjust the Güllac leaves according to the size of the tray you have chosen. If necessary, you can easily divide the leaves by hand. Afterward, you can place it in the tray to equal each layer. Here it is; it's that easy!