Güllaç (pronounced [ˈɟylːatʃ]) is a Turkish dessert made with milk, pomegranate and a special kind of pastry. It is consumed especially during Ramadan.
Güllaç is mentioned by Charles Perry (1994) as being the first version of baklava (he calls it proto-baklava). The similarities among the two desserts are many, such as the use of thin layers of dough and nuts in between. However, güllaç dough is prepared with corn starch and wheat flour. Güllaç contains walnuts between the layers that are put in milk. It was first mentioned in a 14th century book, Yin-Shang Chen-Yao, a food and health manual written in the Chinese language by Hu Szu -Hui, a Turkic physician to the Mongol court of the Yuan period. The book documents primarily Mongol and Turkic dishes that exhibit a limited amount of Chinese influence. "Yin-Shang Chen-Yao" was translated into English by Paul Buell and Eugene Anderson, with copious notes and analysis, and published as "A Soup for the Qan" (2000); it includes an article on Turkic grain, bread, and pasta dishes written by Charles Perry, which contains mention of güllaç. Güllaç was used for making "Güllaç Lokması" and "Güllaç Baklavası", archaic Turkish desserts made during Ottoman period in Turkey.
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RECIPE: GULLACH (GÜLLAÇ), A RAMADAN DELIGHT, www.foodsofturkey.com