Gullac Recipe A Delicate Turkish Dessert     

Due to its cooling properties, rose water was considered the dominant flavor in this dish in Ottoman culture. Today, whether or not to use rose water depends on your personal preferences, just like when creating Turkish delight. Some individuals use it; others don’t. Personally, we prefer not to use it because we don’t particularly enjoy its flavor in gullac. But that doesn’t imply it tastes unpleasant; rather, it gives the dessert a somewhat energizing flavor.

People used to produce sheets from grain starch, flour, and water in the early Ottoman Empire, and they could store them for months at a time. People used to soften these gullac sheets with milk and sugar because they were so dry and crunchy.

The second reason why people adore it is possibly related to how long they can keep the dried sheets. Once the empire became wealthy, it became a specialty dessert for the palace and a favorite of the sultans. It is now known for being one of the royal sweets. When you often purchase dessert in a pastry store, you will observe that it is not really affordable. If you are looking for gullac near me in Canada, Mama Fatma will be the most suitable restaurant for you. Reach Mama Fatma as gullac near me. Don’t forget to call us and make a reservation before you come.

What Is Gullac?

There are various dishes that are prepared on specific days or events in Turkish culture. We would like to present yet another meal that was developed exclusively for Ramadan. This dish is gullac, which is spelled güllaç in Turkish. It is straightforward but delicious. The only ingredients in the sheets are water, wheat flour, and cornstarch. They are chilled after being coated with walnuts and steeped in warm, sweetened milk.

These gullac sheets are no longer made by individuals because doing so requires specialized skills. At the marketplaces, these are offered in packages. And each packet has roughly 15 sheets. These sheets contain no additives and are entirely natural. It is also a fairly light dessert. These are just a couple of the explanations for why people like gullac as a dessert to complete their iftar meal. Since Muslims fast from sunrise to sunset during Ramadan, their bodies require more sugar than usual to satisfy their hunger.



  • A gallon of milk
  • 12 leaves of rosemary
  • 3 cups sugar, granulated
  • 1 vanilla pack
  • Walnuts, two cups
  • Regarding the aforementioned:
  • Eight berries
  • 8 mint leaves, fresh
  • 4 teaspoons of pistachio powder

How To Make Gullac?

Prepare the milk first. Heat the sugar and milk in a pot until the sugar dissolves. Every now and then, stir it. Allow it to cool down a bit so that it isn’t too hot to touch. We can start preparing our dessert as soon as it warms up enough. When heated, your dessert will become mushy. Create the various layers in a pan next. Put a sheet of gullac dessert in the pan. Use warm milk to wet it. Five sheets should be used for this. Spread the chopped walnut over it after the sixth one. After placing the remaining five sheets one at a time, soak each one with milk. Pour the remaining milk on it once you have finished with the tenth one. When placing them in the pan, they don’t need to be in particularly good shape.

During the ceremony, you can adorn the gullac Turkish dessert with a variety of nuts and fresh fruits. You can top the dish with cherry sugar, coconut, powdered pistachio, and ground hazelnut pieces—all of which go best with gullac dessert. Additionally, fruit slices or seeds from pomegranates complement rosemary quite nicely.

When they are moistened with milk, they will merge. When you see the sheets rising after you have poured the milk, don’t touch them. Stretch-film it and place it in the fridge for at least two hours. Lastly, decorate it. We always wait until serving time to add the garnishes because pomegranates and pistachios might alter the color of Turkish gullac. Cut it into squares or rectangles after removing it from the refrigerator, then garnish and serve.


How To Serve Gullac?

Fresh fruit and nuts like hazelnuts, almonds, and walnuts are suitable accompaniments. Although making gullac recipe is the first Ramadan treat that comes to mind when using gullac leaves, did you know that you can also use gullac leaves to prepare other desserts, pastries, or main dishes? With these recipes, you may surprise your visitors. We have used gullac leaves in a variety of recipes. Another option for chocolate lovers is the surprisingly tasty chocolate gullac recipe. After preparing the desserts, you can utilize the leftover Gullac leaves to make the main course, the “Damat (Groom’s) Paça”, using a unique recipe.

How To Store Leftovers?

The traditional milk delicacy known as gullac, which contains a lot of milk and is popular during Ramadan, should be placed in the refrigerator to prevent spoilage. The finished gullaç dessert will keep in the fridge for up to three days.

Make sure that all of the ingredients you use to prepare sweets are fresh if you want to store them for a long period of time. Your dessert won’t last long if any ingredient, notably expired milk, is used. Desserts made with sorbet should be kept in dry, cool places if you want to eat them within two to three days. You are not required to store it in a fridge or freezer in this situation. Lemon juice should be added to the syrup as it is being prepared because storing sugar syrup in the refrigerator or freezer, specifically, increases the likelihood of sugaring.


What Does Gullac Mean?

Turkish gullac is an acronym for “güllü aş”, which implies food flavored with rose. In Turkish, “gül” means rose and “aş” means food. The modern term for this delicious delicacy is gullac Turkish dessert because it is simpler to say than “güllü aş”.

Discover Our Other Turkish Desserts

Irmik Helvasi