Güllaç
Güllaç is a Turkish dessert made from thin leaves of corn starch, soaked in milk boiled with sugar and flavored with rose water , filled with walnut kernels and decorated with pomegranate kernels . It is a traditional dessert of the fasting month of Ramadan .
Güllaç is one of the traditional Turkish desserts that were particularly valued in the palace kitchens and in the households of the upper class of the Ottoman Empire . To this day, it is particularly popular in the fasting month of Ramadan because of its easy digestibility.
The ingredients are manageable, but the preparation requires some skill:
- In the wealthy houses of old Istanbul, there were always several chefs who specialized in certain dishes, such as roasted meat, boerks, desserts or vegetable dishes. However, the preparation of Güllaç, which requires particularly skilled fingers, was reserved for the lady of the house. Special attention was paid to Güllaç because it was known that the lady of the house had prepared it. "
The necessary wafer-thin rice sheets, which are made from rice flour, starch and water, are nowadays almost exclusively bought ready-made, so that preparation in the modern household has become significantly easier. For the basic recipe, honey or sugar is boiled in hot milk and perfumed with rose water. The rice sheets, which are also called Güllaç , are soaked in the milk and sprinkled with chopped walnuts. The soaked leaves are either laid in layers, like baklava , or rolled up individually and decorated with pomegranate seeds.
There are different variants, for example fillings with dried fruit, chopped nuts, creams or grated apples. Instead of rose water, the dish is occasionally flavored with a vanilla pod .
See also
Web links
Individual evidence
- ↑ Nevin Hallici: The Turkish Cookbook. Comet 2003, ISBN 3-933366-49-6 .