- 4 water glass milk
- 1,5 meal spoon semolina
- 2 tablespoons sugar
- 1 tablespoon corn starch
- 2 tablespoons flour
- 1 packet of vanillin
- 3 cups of water
- 1.5 cups of sugar
- 2-3 drops of lemon juice
- 3 pieces of cast leaf
- 4 tablespoons pistachio
- 2 cups of boiling milk (to soak the rose leaves)
- 5 tablespoons olive oil
How is it prepared?
Take a deep pot of sugar and water and boil.
Squeeze the lemon juice when boiled and continue to boil for 10 to 12 more minutes.
Preparation of syrup:
Bake with milk, sugar, corn starch, semolina and vanilini in a tencered mix.
Whisk together with whisk until you get a thicker consistency in the puddle.
Leave to rest for 1-2 hours to cool when you get thick.
Preparation of filling:
Divide the rosemary leaves into halves and lightly soak with boiling milk.
Fold and lubricate the outside of wetted rose leaves neatly.
Wrap the leaves with a sweet spoon filled with grits and a pinch of pistachio nuts wrapped in amulet.
Fill the rosewood foliage to the oven tray with oil-greased paper and fry the pomegranate for about 20 minutes in a preheated 180-degree oven.
Get warm hot whipped sherbet and serve it with Antep peanuts. That’s it. Bon Appetit!
Preparation of Güllaç Şöbiyet:
You can alleviate this intense flavor by serving it with cream.