Serves8 to 10
- Active time:30 min
- Start to finish:2 1/2 hr
ADAPTED FROM SEVIM GÖKYILDIZ
March 2009
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5
cups
whole milk
-
1 1/2
cups
sugar
-
1
teaspoon
pure vanilla extract
-
8
güllaç leaves (sheets)
-
1 1/2
cups
chopped walnuts (5 oz)
-
3 to 5 drops
rosewater, or to taste
-
1/4
cup
chopped shelled pistachios (1 oz)
-
2 to 3
tablespoons
fresh pomegranate seeds
-
Equipment:
a 12-inch round cake pan
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Heat milk and sugar in a small saucepan over medium heat, stirring, until sugar has dissolved and milk is hot but not boiling. Stir in vanilla.
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Using kitchen shears, trim güllaç leaves to fit just inside cake pan. Remove leaves from pan. Pour about half of milk mixture into cake pan. Gently submerge 1 güllaç leaf into milk to soften slightly, then transfer to a large shallow serving bowl (about 14 inches wide). Repeat with 3 more leaves.
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Continue softening and layering remaining 4 güllaç leaves, sprinkling walnuts over each layer this time. (Add more warm milk mixture to cake pan as needed.) Pour any remaining milk mixture over leaves in serving dish and sprinkle rosewater over top. Chill until most of milk is absorbed and güllaç is cold, about 2 hours. Serve sprinkled with pistachios and pomegranate seeds.
