Kral Gıda

INGREDIENTS:

• ½ kgs apricot (seedless)
• 5 tablespoons of powdered sugar (add appropriately if your apricots are tasteless)
• 1.5 water glasses of ground walnut (in big particules)
• 1 l. of milk
• 1 water glass of granulated sugar
• 7 sheets of gullac

HOW TO MAKE:

First, put milk and granulated sugar into the cooking pot and heat up without boiling (the temperature should be at the level your finger can endure; if it’s too hot, your sheets get soggy, if it’s too cold, they don’t absorb the milk). Mash the apricots. Pour powdered sugar into it controlling the taste and then add walnut and mix. Dampen your first gullac sheet with sugary milk you prepared and spread it over the counter. Add 1-2 table spoons of the filling onto any side of the sheet. Close other sides, wrap like a tuck and arrange them in the tray. Continue this process until all your sheets and filling is finished. If, during the dampening the sheets process, your milk gets cold, put it on the oven occasionally and heat it up. After the rolling process is finished, pour the remaining milk on the wrapped sheets. Wait for 20 minutes for your gullac to get warm. Then cover it with stretch wrap and put it into the refrigerator. Serve after dressing. Good appetite…

INGREDIENTS:

• 2 packs of mastic-gum pudding mix
• 1.5 l. of milk

FOR GULLAC:

• 12-13 sheets of gullac
• 1 l. of milk
• 1.5 water glasses of granulated sugar

HOW TO MAKE:

1. Cook the mastic-gum pudding appropriately and let it cool.
2. Mix sugar and milk and heat them up. When the sugar is completely melted, take the cooking pot off the stove.
3. Put the first gullac sheet into a wide glass container or baking tray. Dmapen the sheet with 1 ladle of milk. After applying the same process for the second gullac sheet, take 1 ladle of mastic-gum pudding and spread over the gullac sheet.
4. Apply the process until all gullac sheets are finished (1-2 ladles of mastic-gum pudding may remain).
5. Put your gullac into the refrigerator. When it fully abrobes the milk and get cool, take it out of the refrigerator and serve after dressing.

INGREDIENTS:

• 4 sheets of gullac
• 4 water glasses of milk
• 1 dessert spoon of cinnamon

FILLING INGREDIENTS:

• 4 tablespoon of walnut
• 4 tablespoon of powdered sugar
• 1 dessert spoon of cinnamon

FOR DRESSING UP:

• banana
• pomegranate
• kiwi

HOW TO MAKE:

Put 4 water glasses of milk into the cooking pot and heat it up. Then add 7 table spoons of granulated sugar and let the sugar melt. Take the milk into a mixing bowl. Divide gullac sheets into two and soften them by dripping into milk. Take the gullacs into a cup. Add 1 table spoon of milk. Then add walnut, powdered sugar and cinnamon onto it. Cover it with gullac’s outer sheets. Dress it with chopped banana, kiwi and pomegranate seeds before serving.

INGREDIENTS:

• 1 pack of gullac sheet
• 10 water glasses of milk
• 5 water glasses of granulated sugar
• 2 kiwis
• 3 damson plums
• 2 tablespoons of chopped hazelnut kernels
• 2 tablespoons of chopped pistachio kernels
• 1 pack of vanilla
• ½ tea cup of rose water

HOW TO MAKE:

1. Boil milk, sugar and vanilla and then let them get warm. Peel the fruits off and chop them in little pieces.
2. Dampen half of the gullac sheets with milk and arrange them into a baking tray.
3. Pour half of the dried nuts and kiwis onto it. Dampen the remaining sheets and arrange them also. Then pour rose water all over the sheets.
4. Splatter kiwi and fried fruits all over the sheets. Make it wait in the refrigerator for 45 minutes.
5. After it gets cool, slice gullac and serve it with Movenpick Sorbet with Raspberry and Strawberry.