This special dessert of Ramazan, when people who have
been fasting all day need light and tempting foods is made from tissue
thin starch wafers arranged in layers and soaked in sweetened milk
with chopped walnuts almonds or the clotted cream known as kaymak.
Tradition has it that the cook must recite prayers while kneading
the Güllaç dough, which will not take the correct consistency
otherwise. And while dipping the wafers in the warm milk the Yasin
sura should be repeated.
One of the signs that Ramazan is approaching is the large circular
packets of Güllaç wafers each around 45 centimeters
in diameter which appear in the shops, sometimes strung in rows
from the ceiling. Each so thin you can almost see through it, the
white wafers with their bubbly surface are also brittle they break
so a touch - as delicate as their flavor. Below is my own version
of this traditional dessert.
Güllaç With Cream Topping
Ingredients: 4 cups milk (1 litter), 10 Güllaç wafers,
2 cups sugar, 1 cup rose water, 100 gr. walnuts
For the topping: 2 cups milk, ½ cup sugar, 2 tablespoons
flour, 1 and ½ cups whipped cream, 4 teaspoons vanilla sugar
To decorate: You may use ground pistachios and strawberries, pomegranates,
cherries or similar fruits depending on the season.
Boil up 4 cups of milk with 2 cups of sugar. Place one of the Güllaç
wafers in a ver large round tray to fit (if this is not among your
kitchen equipment, use any large dish and break the wafers into
pieces) and pour a ladleful of boiling milk over. Repeat for three
of the wafers, then spinkle half the coarsely chopped walnuts over.
Continue with the remaining chopped walnuts over. Continue with
the remaining three wafers. Pouring ladleful of sweetened milk over
each. Pour over remaining milk and rose water.
Mix 2 cups and ½ cup of sugar, and gradually stir in 2 cups
of milk. Place over a low heat, and stirring constantly bring to
the boil . Remove from the heat and allow to cool, stirring occasionally.
Mix in the whipped cream (a packet of whipped cream mix can be
substituted) and vanilla sugar, then heat with an electric mixer
until frothy. Pour over the Güllaç and smooth over.
Decorate with strawberry halves of pomegranates (if in season) and
ground pistachio nuts. Leave to cool in the refrigerator for at
least 4-5 hours before cutting into squares then serve.
Note: If preferred plain the Güllaç may be prepared
without the cream topping.
