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Güllaç is a Turkish dessert usually consumed during Ramadan. It is believed to be the first version of the Turkish dessert baklava
. Today they constitute separate desserts, but there are many common similarities like the nut filling. The dish is thought to have originated from Mongolia and it gained popularity in Turkey during the reign of the Ottoman Empire.
12 Gullac leaves available at delicatessen stores
200 g pistachio nuts, crushed
1. 7 l milk
600 g sugar
1 teaspoon vanilla extract
Boil the milk, sugar and vanilla extract for a few minutes. Pour half a cup of milk into a small dish. Put one leaf on the dish and pour some more milk on top, put five more leaves on top one at a time and cover each one with milk until the leaf is completely soaked. Spread 150 g of pistachios on the top of the 6th leaf and then put another leaf on top and continue the process until all 12 leaves are used. Ensure that the leaves are covered with milk and that there are no dry spots. Leave the dish for half an hour and then decorate the top with the remaining nuts. Cool in the fridge then serve in slices. Leave the fridge until cold and serve in slices. Crushed walnuts can be used in place of the pistachio nuts.
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