Güllac

Ingredients for 2 servings:

• 300 ml milk
• 1 vanilla pod(s), scraped pulp
• 1 ½ tbsp sugar
• 1 ½ sheets of dough (Güllac)
• some walnuts
• some pomegranate seeds, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Turkish dessert, especially during the fasting month of Ramadan

Scrape out the seeds from the vanilla pod and bring to a boil with the milk. Remove from the heat, add the sugar, and stir until melted. Divide the gulac leaves so that they cover the bottom of a suitable dish. Pour the warm milk over them, spoonful by spoonful, until the leaves soften. Moisten each layer with milk and scatter some coarsely chopped walnuts on every other layer. Pour plenty of milk over the top layer and garnish with pomegranate seeds. Refrigerate until ready to eat. Unfortunately, gulac doesn’t keep very long. It’s best eaten the same day. However, the dry leaves will keep for about two years if well-wrapped.