🍮 Güllaç
Güllaç is a delicate Turkish dessert made from paper-thin sheets of starch-and-flour wafer layered and soaked in sweetened milk scented with rose water. Each layer is scattered with chopped walnuts, and the top is decorated with bright pomegranate seeds. Served chilled, it is soft, light and floral, and it is especially associated with the evenings of Ramadan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 10 dried güllaç wafer sheets (about 200 g)
- 1.5 l milk
- 300 g sugar
- 2 tbsp rose water
- 150 g walnuts, chopped
- Seeds of 1 pomegranate
Method
- Heat the milk with the sugar until dissolved; let it cool to warm and add the rose water.
- Place one wafer sheet in a large tray and ladle over enough milk to soak it fully.
- Repeat with half the sheets, then scatter the walnuts over and continue layering and soaking the rest.
- Pour over the remaining milk, cover and chill for at least 3 hours.
- Cut into squares and decorate with pomegranate seeds.
How to make it lighter
- Reduce the sugar in the milk by a third — rose water and pomegranate keep it fragrant.
- Use semi-skimmed milk for a lighter dessert.
- Go easier on the walnuts or keep them only on top; nuts are dense in calories.
History
Güllaç is generally traced to the Ottoman palace kitchens, and its name is often linked to the Turkish word for rose, gül, after the rose water that flavours it. Today it is a classic Ramadan dessert in Turkey, and the dried wafer sheets are sold in shops across the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →