1 pkg Gullac leaves, use 12
200 gr pistachios, crushed
7 1/2 cups milk
600 gr sugar
1 tsp vanilla extract
Boil the milk with the sugar and vanilla extract for a couple minutes. In a round tray the same size as a Gullac leaf, pour in half a cup of the milk. Place one leaf on in the tray and pour more milk on top, until the leaf is completely soaked. Continue this process until you finish the 6th leaf.
Spread 150 gr of the pistachios on top of the 6th leaf evenly. Place the 7th leaf on top and continue the same process above until you use all 12 leaves. Make sure all the Gullac leaves are soaked with the milk and that there are no dry spots.
Wait half an hour and use the remaining pistachios to decorate the top. You can also add cherries as seen in the picture. Leave the fridge until cold and serve in slices. Gullac is a very popular dessert in Turkey, especially during Ramadan.
If you wish, you can use crushed walnuts for the filling instead of pistachios. However, because walnuts leave their colour in milk, you”ll have to finish Gullac within a day or two in this case.
Okra with Chicken (Tavuklu Bamya)
1 chicken breast, cooked in water and cut in chunks
375 gr (drained weight) okra, in a can, washed and drained
2 tbsp chickpeas, in a can
8-10 cherry tomatoes, cut in half
50 ml extra virgin olive oil (half for cooking, rest for after)
1/2 cup hot water
1 tsp salt
Sauce:
1 lemon juice
1 garlic, smashed
1 tsp dry mint
Place all the ingredients in a medium pot. Cover the lid and cook for about 20 minutes on medium-low heat. Add the second half of the olive oil when finished.
Mix the sauce ingredients and pour all over. Mix them carefully so that the okra don”t get smashed.Serve this dish hot or warm.
