A traditional Ramadan dessert of starch wafers soaked in sweetened milk with rose water and cardamon. A much-loved dish prominent in the holy month of fasting.
There are a few dishes that traditionally are only served during the month of Ramadan here in Turkey.
The iconic dessert Güllaç is one of them and usually comes in a similar form although there are actually historically many varieties including Güllaç baklava.
The name Güllaç has Turkiç roots (Gülllu Aş) and means rose flavoured food, and it is rosewater in fact that gives the dish it’s iconic taste. Made from amazingly thin wafers of starch and egg whites, which are soaked in sweetened milk, layered with chopped walnuts between and ground pistachios and often pomegranate seeds.
Traditional Milky Dessert.
5 Gullaç wafers
750 ml full-fat milk
1 Cup Granulated Sugar
3 green cardamom seeds crushed
2 tsp of rose water
1 Cup Walnuts (Or other nuts if preferred) - Chopped
10-15 Pistachio - ground
Seasonal fruits for garnish
How To Make Turkish Güllaç Dessert.
Add the milk, sugar and cardamom into a saucepan and heat until all the sugar has dissolved (Do not boil)
Leave to cool slightly.
Ladle some milk into your dish/tray and break your wafers to fit and place into the milk until softened.
Add more milk as required
Repeat until you have several layers and used around half of the wafers - Mine took quarters which I placed at 90-degree angles.
(If you are making for more people and have a big enough tray you can keep wafers whole and simple layer in a round tray)
Sprinkle the chopped walnuts over the softened wafers
Repeat the layering of wafers and continue to ladle in milk as required to soften each layer)
Add the rose water to the remaining milk and pour this over the desert.
Carefully place into the fridge until serving time
Before serving add ground nuts and fruit