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INGREDIENTS
10 gullac wafers
4 cups milk
2 cups sugar
1 tblsp rose water
150 grams blanched almonds
Gullac recipe
Boil the almonds in one cup of water, stain and remove the outer skins. Then put them through a mincer or nut grinder.
Boil 4 cups of water and add 2 cups of sugar. Mix well until the sugar is dissolved and put aside to cool. Then pour the milk into a large circular oven tray and one by one dip the gullac wafers into it. Leave each until it softens slightly then remove and fold from four equidistant points into the centre. Then place a spoonful of ground almonds into the centre of the folded gullac and again fold from four points into the centre so that the almonds are enclosed like a bundle. Prepare each gullac wafer similarly and place on a serving dish.
Finally sprinkle the rose water over them all and serve half an hour later.
INGREDIENTS
1.5 litres meat stock
100 gm flour
4 tblsp butter
salt and paprika
Un Corbasi ( WHEAT FLOUR SOUP ) recipe
Melt 3 tablespoons of butter in a saucepan and stir in the flour. Stir over a moderate heat for 1?2 minutes then gradually add the meat stock.
Simmer for 10 minutes, stirring constantly. Add salt to taste.
Garnish with 1 tablespoon of hot melted butter to which paprika has been added.
If desired serve with croutons made by frying small cubes of white bread in butter or oil.
INGREDIENTS
1 3/4 litres of milk
1 1/4 cup sugar (300 gm)
25 gm corn starch
50 gm rice flour
1 cup water
1 tsp crushed mastic
1/2 tsp salt
To garnish:
1 tblsp shelled pistachio nuts (unsalted)
1 tblsp almonds (unsalted)
Sakizli Muhallebi ( BLANCMANGE WITH MASTIC ) recipe
Put in a saucepan the milk, sugar, salt, and the mastic (dilute the mastic with a little of the milk in the mortar before adding to the pan) and bring to the boil, stirring occasionally.
Put the corn starch and rice flour into a bowl and slowly add 1 cup of water, stiffing constantly until it is well mixed with no lumps. Pour this mixture very slowly into the boiling milk, stirring constantly.
Continue to stir until the mixture thickens, then pour either into one large or several individual bowls. Leave to cool.
Coarsely grind the pistachio nuts and almonds separately and sprinkle in alternate rows on the blancmange.