Güllaç

Güllaç is a traditional dessert with an important place in Turk cuisine. This dessert, especially consumed during Ramadan, has a long history dating back to the Ottoman period and possesses a rich cultural and gastronomic heritage.

Güllaç (Source: Kısık Ateş Akademi)

History and Development

The earliest recipes for güllaç date back to the 13th century. At that time, güllaç leaves were made by cooking a watery dough of wheat starch and water or beaten egg white on a griddle. During the Ottoman period, it gained prominence after entering the imperial kitchen in 1489 and gradually acquired a special place in Turkish cuisine through various embellishments and recipes. Ali Usta from Kastamonu introduced güllaç to the palace by combining its leaves with sweetened milk during a visit by palace officials and was later appointed head palace confectioner.

In the Ottoman palace kitchen, güllaç leaves were referred to as "varak." Palace records show that 19,740 leaves were procured between 1573 and 1574, and 10,300 between 1642 and 1654. Güllaç was typically prepared with sugar syrup and enriched with rose water, musk, clotted cream, sham pistachios, almonds, or hazelnuts. Additionally, güllaç leaves were sometimes rolled into bundles, muska shapes, or cylinders, and in some recipes, they were dipped in egg and fried before being soaked in syrup.

Preparation and Production Process

Traditionally, güllaç is made from a dough of cornstarch and water. Today, the production of güllaç leaves involves a watery dough made from wheat flour, cornstarch, and water, which is cooked at 100–150 °C on a special cast iron pan to achieve the desired shape. After cooking, the leaves are cooled and pressed before being packaged.

Güllaç Dessert Recipe

Ingredients:

• 3 liters of milk
• 12 güllaç leaves
• 3 glasses of powdered sugar
• 1 packet of vanilla
• 2 glasses of walnut kernels

For Topping:

• 8 strawberries
• 8 fresh mint leaves
• 4 tablespoons of powdered Antep pistachio
• 4 tablespoons of finely ground walnut kernels

Preparation Steps

Milk Mixture Preparation:

• Pour 3 liters of milk into a deep pot. Add 3 glasses of powdered sugar and stir until fully dissolved.
• Add one packet of vanilla and mix well. Remove from heat once the milk reaches a temperature warm enough to slightly burn the skin. This ensures the milk does not boil excessively.

Walnut Preparation:

• Chop 2 glasses of walnuts with a knife into irregular but bite-sized pieces. Complete the preparation in this manner.

Arranging Güllaç Leaves:

• Place a ladleful of warm milk at the bottom of the serving dish.
• Arrange the güllaç leaves according to the size of the dish, cutting them as needed.
• Ensure the shiny side of each leaf faces upward and that all leaves are thoroughly soaked in milk. Then, place half of the package’s güllaç leaves neatly into the dish.

Layering and Adding Walnuts:

• Allow the güllaç leaves to soak in the milk for five minutes.
• Sprinkle a generous amount of chopped walnuts over the leaves.
• Moisten the remaining güllaç leaves and place them evenly over the walnuts.

Chilling and Serving Preparation:

• Refrigerate the güllaç for at least two hours.
• Cut the chilled dessert into desired portions.
• Decorate with fresh mint leaves, sliced strawberries, crushed walnuts, and powdered pistachios before serving.

Tip:

• The shiny side of the güllaç leaves must always face upward. This ensures the dessert has the desired visual and textural appearance.
• It is important that the milk does not boil excessively, as this affects the dessert’s consistency.

Cooking and Serving Recommendation:

• Avoid overboiling the milk. The ideal temperature is when the milk is gently warmed and the sugar is fully dissolved.
• Serve the güllaç dessert with fresh fruits, hazelnuts, almonds, or walnuts.