Is Güllaç (Gullach) the herald of Ramadan or is Ramadan the herald of Güllaç? Whatever the answer is, Ramadan and Güllaç cannot be considered separately from each other. In the past, I used to think why Güllaç and Ramadan pita are not made outside of Ramadan, whereas we would eat it if it was, but now my opinion on this issue is completely reversed. Now, it feels better to have a certain time for some things, to wait for that time, and to eat when the time comes.
Since Güllaç leaf is a tasteless, neutral material, Güllaç gets all its flavor from its sherbet. For this reason, when I make classic Güllaç, I supplement the sherbet with rose water, vanilla and mastic flavors. But I do not use any of them in a way that dominates each other so that other flavors I use are not wasted. The aroma of all of them is slightly felt and a new discovery is experienced in each bite while eating.
Another thing I pay attention to in Güllaç is not to use the syrup too much. When I remove the gullaç slice, I don't like the sherbet to remain under it and the gullaç to be like slurry. That's why I use the sherbet enough to completely absorb the gullaç leaves. If you like syrup more, you can increase the amount of milk or decrease the amount of leaves.
Again, due to the neutral taste of the gullac I mentioned above, I use a little more sugar than I use in classic milk desserts. When the sugar is low, the gullac tastes bland, in my opinion. But if we think differently than I do, you can reduce the amount of sugar.
Enjoy the recipe...
- 200 g of gullac leaves,
- 1 liter of milk
- 1 glass of sugar,
- 1/2 cup of ground hazelnuts,
- 1/2 cup of grounded shelled almonds,
- 1 tablespoon of rose water,
- Vanilla ground with the tip of the knife,
- 2 small pieces of mastic gum,
- Pistachios, pomegranate seeds, cherry sugar, etc. to decorate it.
- Take the milk in a sauce pan,
- Add sugar, rose water, vanilla and crushed and powdered mastic and mix,
- Take it on the stove and heat it on medium heat without letting it boil (you can take it off the fire when the steam starts to smoke),
- Break the leaves and arrange them in an oven dish where Güllaç leaves can fit, and pour milk over them with a ladle in each row,
- After arranging and soaking half of the leaves, sprinkle hazelnuts and almonds on them,
- Arrange and wet the remaining leaves in the same way,
- Drizzle all the remaining milk over the last,
- Cover and rest for 30 minutes-1 hour,
- Serve garnished as you wish.