Gullac Sobiyet (Video)

Gullac Sobiyet (Video)




45 min


20 min


6 units


45 minutes


20 minutes


    For Filler:

  • 4 water glass milk
  • 1,5 meal spoon semolina
  • 2 tablespoons sugar
  • 1 tablespoon corn starch
  • 2 tablespoons flour
  • 1 packet of vanillin

    For Şerbeti:

  • 3 cups of water
  • 1.5 cups of sugar
  • 2-3 drops of lemon juice

    Other Ingredients:

  • 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?

    Preparation of syrup:

  1. Take a deep pot of sugar and water and boil.

  2. Squeeze the lemon juice when boiled and continue to boil for 10 to 12 more minutes.

    Preparation of filling:

  1. Bake with milk, sugar, corn starch, semolina and vanilini in a tencered mix.

  2. Whisk together with whisk until you get a thicker consistency in the puddle.

  3. Leave to rest for 1-2 hours to cool when you get thick.

    Preparation of Güllaç Şöbiyet:

  1. Divide the rosemary leaves into halves and lightly soak with boiling milk.

  2. Fold and lubricate the outside of wetted rose leaves neatly.

  3. Wrap the leaves with a sweet spoon filled with grits and a pinch of pistachio nuts wrapped in amulet.

  4. 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.

  5. Get warm hot whipped sherbet and serve it with Antep peanuts. That’s it. Bon Appetit!

Service Offer

You can alleviate this intense flavor by serving it with cream.


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