Karakoy Güllüoğlu Chairman Rare Gullu, the secret of delicious wafers, using quality materials, he said.

Gullu, Ramadan indispensable tastes of Turkish cuisine, which took place since the Ottoman Empire by telling wafers, wafers produced as a special month of Ramadan due to the light weight and easy to digest milk as a dessert, he said. This dessert does not contain any additives, tüketilebileceğini of all ages, including young children, especially suitable for those who diet, he said.
Good quality materials should be used primarily to make and delicious güllaç striking Gullu, "Good güllaç leaves a light coming from behind are having to be bright and white, kıvırdığınızda esnememeli, to be fragile," he said. The edges of the leaves also mentioned the importance of having equal thickness with the middle part of the Gullu, a nice thick mouth does not open güllaç leaves, güllaç leaves plenty of milk for milk, the use of positive consequences are going to absorb very quickly said.Rare Gullu, the brightness of the color of wafers, milk is abundant, the decoration of freshness and quality of materials used, stressed the need to pay attention.
"COLD AND DAILY CONSUMPTION"Rare Gullu, wafers must be consumed daily, and cold, may be stored in refrigerator for one day by expressing tüketilmeyecekse immediately, but certainly in the use of daily consumption of walnuts has been recommended, he said. Whether stale wafers, smell and color of the striking Gullu is understood, from the smell of sour milk and a yellowish color and a bitter dryness bayatladığını said the wafers.
"FIRE KONMAZDI ago 3 IHLAS 1 Fatiha read,"Gullu, so should be as lightweight as possible in a natural dessert gilding, walnuts, hazelnuts, pistachios, pomegranate or cherry said sugar is in compliance with the ornament.Dissolution of wafers in the mouth that points to the need Gullu, said:
"The meal of the Ottoman Sultan, this insatiable taste, formerly held in the clotted cream and rose water is placed into the name of 'roses soup' was known. Initially, the affixing of the three Ihlas wafers a Fatiha read, in a fire, we still have the old pişirenler not according to the procedures. One source also goes as follows: 15 dough corn starch in the Ottoman Empire until the mid-century folk for that is in contact with the air-drying the opening stocks and Pastry, milk and sugar and soak yerlermiş. " Over time, the addition of water that rose into the 'roses soup', was güllaç. "
BOREK stuffed AND HAVEWafers made of ivy, especially in the Black Sea, between güllaç leaves softened with milk, soaked walnuts, sunflower oil kızartıldığını After implementation, the service had been poured over the sugar syrup describing the Gullu, also said that being able to make some parts of Anatolia, such as wafers fried pies.China team to a television channel, taking güllaç recipe, describing the country will release the Gullu, "many are sold but the other months, many aranmıyor Güllaç Ramadan. Wafers a year, waiting for people to eat, this is a tradition. Coinciding with this month of Ramadan fast-breaking summer after the arrivals of various alternatives developed for sweet food, "he said.
Güllaç DIRECTIONS6 people to make the necessary material güllaç güllaç yufkası 8-10, 2 kilograms of milk, an average of 500 grams of granulated sugar, depending on preference, according to the profile up to 2-3 tablespoons of rose water as a sort Gullu, for mortar with a 250 grams finely ground nuts, 100 grams powdered sugar, 100 grams and 100 grams of coconut should be taken noted of pistachios.
Rare Güllü güllaç recipe is as follows:
"Milk is a deep saucepan to boil remove from heat. Stir in sugar and rose water, until sugar dissolves milk Mix thoroughly. A wide temperature will not burn into the hand of the tray into the sheep's milk güllaç leaves. The leaves, in the bowl of milk, a few minutes. Güllaç wetted leaves, milky milky start taking is exposing another tray. Güllaç milk leaves very quickly as soon as it absorbs into the tray on top of each leaf to add half a bucket of milk.
Four, five sheets of filo pastry on top of Pastry taken after dizdikten nuts, coconut and powdered sugar mixture consisting of (a blend of walnuts, or, depending on preference), sprinkle abundantly. The remaining mixture on top 4-5 in the same way güllaç leaf directory. Make sure you have plenty of leaves in milk. Increased milk, add the leaves and the leaves on the milk until thoroughly absorbed, then wait. At dead coconut milk, pistachio nuts, ground nuts and cherries begin the process of decorating sugar. If you wish, use pomegranate seeds or fruit slices. "(AA)