Traditional Turkish Güllaç Recipe: A Delight for Ramadan Nights

Ingredients

10 sheets of güllaç dough
1.5 liters of milk
350 grams of granulated sugar
100 grams of ground walnuts
1 teaspoon of rose water
50 grams of pomegranate seeds
50 grams of crushed pistachios
Half a teaspoon of ground cinnamon

Steps and instructions

Start by boiling the milk and the sugar in a large saucepan until the sugar is fully dissolved. Remove from heat and allow it to cool.
In the meantime, dip each güllaç dough sheet into the milk and sugar mixture one by one, ensuring each sheet is fully soaked. Place the soaked sheets into a large flat tray.
After layering five sheets, sprinkle half of the ground walnuts evenly over the top. Then, continue with the rest of the sheets, adding the remaining walnut in the middle layer if you have more than 10 sheets.
Once all of the sheets have been layered and the walnut has been added, pour the remaining milk and sugar mixture over the top to ensure all the sheets are well covered. If needed, press down lightly with a spatula to help the milk mixture soak evenly.
Let the prepared güllaç sit for at least an hour to allow it to fully absorb the milk mixture.
Once it's well soaked, sprinkle the rose water over the top, followed by the crushed pistachios, pomegranate seeds, and ground cinnamon.
Leave in the fridge for a few hours, preferably overnight, to allow the flavors to fully develop.
Before serving, cut the güllaç into squares or diamond shapes and garnish with additional pomegranate seeds and pistachios if desired.

Tools for making

Saucepan - Used for boiling the milk and sugar mixture.
Large flat tray - Needed for layering and assembling the güllaç.
Spatula - Used to press down the güllaç sheets and help with even soaking.
Knife - Required for cutting the güllaç into serving portions.

Recipe variations

Use almond or cashew milk instead of regular milk for a dairy-free version.
Replace the granulated sugar with honey or maple syrup for a natural sweetener.
Add a layer of fresh fruits such as sliced strawberries or peaches between the güllaç sheets for a fruity twist.
Experiment with different nuts such as almonds or hazelnuts instead of walnuts.
Sprinkle some grated coconut over the top for added texture and flavor.
Drizzle a chocolate sauce or caramel sauce over the güllaç before serving for a decadent touch.
Add a hint of orange blossom water or vanilla extract to the milk mixture for extra aroma.
For a savory version, skip the sugar and walnuts, and layer the güllaç sheets with a mixture of seasoned ground meat or a savory cheese filling.

Recipe overview

Güllaç is a traditional Turkish dessert often enjoyed during the month of Ramadan. This recipe will guide you step-by-step through the process of creating this sweet treat at home. Güllaç is made of thin, delicate sheets of dough soaked in a sweetened milk mixture and layered with ground walnuts. It is then adorned with a sprinkle of rose water, crushed pistachios, pomegranate seeds, and a hint of cinnamon, giving it a wonderfully unique taste and texture. This recipe requires some patience, as the dough sheets need time to fully absorb the milk and sugar mixture. However, the end result is well worth the wait; a beautifully layered dessert that is sweet, slightly floral, and wonderfully refreshing. Get ready to immerse yourself in the art of Turkish dessert making and impress your friends and family with this special treat!

Common questions

Can I use a different type of dough instead of güllaç dough?
No, güllaç dough is specifically designed for this dessert and provides the best texture and taste.
Can I substitute the sugar with a different sweetener?
Yes, you can use alternative sweeteners like honey or maple syrup, but keep in mind that it may slightly alter the taste of the dessert.
Can I omit the nuts?
Yes, you can omit the nuts if you have allergies or prefer a nut-free version. The dessert will still taste delicious.
How long does güllaç need to soak before serving?
Güllaç needs to soak for at least an hour, but it is best to refrigerate it overnight to allow the flavors to develop and the sheets to become tender.
Can I add different toppings?
Yes, you can customize the toppings to your liking. Some popular alternatives include shredded coconut, dried fruits, or a drizzle of chocolate sauce.
How long does güllaç stay fresh?
Güllaç is best consumed within 2-3 days of preparation when stored in an airtight container in the refrigerator.

Serving dishes and utensils

Large saucepan - Used for boiling the milk and sugar.
Flat tray - Used for layering the güllaç sheets.
Spatula - Used for pressing down the güllaç sheets and spreading the milk mixture.
Knife - Used for cutting the güllaç into squares or diamond shapes before serving.
Refrigerator - Used for chilling the güllaç and allowing the flavors to develop.

Origin stories

Güllaç is a traditional dessert from Turkey, often enjoyed during the holy month of Ramadan. The name "Güllaç" is derived from the Turkish words 'gül', meaning rose and 'aş', meaning food, a celebration of the rose water that is a key ingredient in the dessert. This delicate dish dates back to the Ottoman Empire, with records of it being served in the sultan's palace kitchens in the 15th century. Güllaç is considered a lighter alternative to the rich, syrupy sweets commonly found in Turkish cuisine, a welcome respite after a day of fasting. The tradition of preparing Güllaç during Ramadan continues to this day, making it a dessert steeped in history and cultural significance.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.