(Güllaç - Ottoman Kitchen)
1 pkg Gullac leaves, use 12 of them
200 g pistachios, crushed
7 1/2 cups milk (3.25%)
600 g sugar
1 tsp vanilla extract
Boil the milk with sugar and vanilla extract for a couple of minutes. In a round tray of the same size as Gullac leaves, pour in a half cup of the milk. Place one leaf in the tray and pour more milk on top until the leaf is completely soaked. Continue this process until you finish the 6th leaf.
Spread 150 g pistachios on top of the 6th leaf evenly. Place the 7th leaf on top and continue the same process above until you use all 12 leaves. Make sure all the Gullac leaves are soaked with milk and that there are no dry spots.
Wait half an hour and use the remaining pistachios to decorate the top. You can also add cherries as seen in the picture above. Leave it in the fridge until cold and serve in slices. Gullac is a popular dessert in Türkiye, especially during Ramadan.
*If you wish, you can use crushed walnuts for the filling instead of pistachios. However, because the walnuts leave their colour in milk, you'll have to finish Gullac within a day or two in this case.
You can find Gullac leaves at Turkish grocery stores. I had no trouble finding some in Toronto.
Güllaç, whose name comes from "güllü" (rosewater-flavored) and "aş" (soup), is a Ramadan miracle that is light for the stomach as well as easy and pleasant to consume.