As Ramadan nears, Güllaç emerges as a highlight in markets and bakeries, signifying its importance during this sacred month. This dessert, a favorite at iftar tables and a perfect match for tea after meals, appeals to a broad spectrum of taste preferences. It holds a revered place in Turkish cuisine, especially in areas that observe Ramadan. For daily updates on Turkish cuisine, feel free to follow my Pinterest account.
This cherished dessert gains more popularity each Ramadan, taking us back to ancient times with its rich history. Güllaç, a testament to the Ottoman Empire’s culinary heritage, showcases a variety of intriguing aspects. It stands out among the many delectable desserts of Turkey.
While Turkish baklava is preferred after evening meals, güllaç is chosen as a dessert after iftar during Ramadan. The main reason for this is that güllaç is considered lighter, more nourishing, and gentler on the stomach compared to baklava.
Güllaç’s unique taste and texture make it a sought-after treat during the fasting month. It not only pleases the palate but also connects us with a history that stretches back centuries, embodying the culinary traditions of the Ottoman era. This delightful dessert, with its distinctive ingredients and preparation, continues to be a centerpiece of Ramadan celebrations, illustrating the rich tapestry of Turkish culinary culture.
What is Güllaç?

Güllaç, a standout in Turkish cuisine, earns its fame from the use of rose water, traditionally known as “gullu aş.” Those curious about its composition will find it surprisingly simple: corn starch and flour form its base, with egg whites sometimes added for extra texture.
When you think of Ramadan, the image of güllaç often comes to mind, particularly its elegant garnish of pomegranate and the soul-soothing scent it emits. This dessert, light and delectable, has journeyed through generations, securing a beloved spot on Ramadan tables. As iftar approaches, many anticipate this treat as much as the main meal.
The dessert reaches its pinnacle when chefs incorporate walnuts. They moisten its phyllo sheets with sweetened milk and layer them carefully, ensuring each tier conceals finely ground walnuts.
People relish this dessert after iftar for both its decorative appeal and the subtle aroma it imparts. Not only is it low in calories, but it also carries the rich culinary heritage of the Ottoman era. Historically, this treat symbolized more than just a dessert; it was a cherished gift at iftar gatherings. Its defining characteristic, the intense flavor of rose water in its syrup, makes it an unforgettable experience for those who savor it.
The History and Story
The story of this dessert, as fascinating as its recipe, dates back to 1489, marking its entry into Ottoman cuisine. Initially resembling baklava, the dessert used thin phyllo dough sheets called “varak.” Ali Usta from Kastamonu, having an abundance of these sheets, innovatively moistened them with rose water and sugar syrup, crafting a new dessert.
Presenting his creation to palace officials in Kastamonu, Ali Usta’s dessert, infused with the essence of roses, captivated them. Their repeated requests for this delicacy led them to bring Ali Usta to the palace as the head confectioner. There, he not only perfected this dessert but also took charge of other sweet treats.
As the master confectioner, Ali Usta prepared sweets nightly after dinner, often serving this light dessert after Ramadan meals at the palace. Palace kitchen records from 1642 to 1654 show a significant purchase of 10,300 phyllo leaves, highlighting the dessert’s popularity.
Today, this dessert stands as a cultural legacy from the Ottoman era, still cherished every Ramadan. Its esteemed place in the palace’s culinary history, where not all dishes received such admiration, adds to its revered status.
Why is Güllaç Made During Ramadan?

As Ramadan begins, people eagerly seek out the güllaç dessert. Though available year-round, its appeal significantly heightens after Ramadan meals. Güllaç stands out as a cherished item in the Ramadan menus of both homes and restaurants.
The question arises: why is it primarily associated with Ramadan? What distinguishes güllaç from other Ramadan sweets? Nutrition experts point out the risks of consuming high-calorie desserts after iftar, as they can sharply raise blood sugar levels, which fasting typically lowers. Conversely, güllaç is an ideal choice during Ramadan due to its nerve-calming effect and ability to maintain balanced blood sugar levels. Enjoying güllaç after iftar allows for a delightful dessert experience without overwhelming the stomach.
Additionally, güllaç, rich in vitamins B and E, acts as a dessert that not only satisfies the palate but also helps prevent stomach burn by safeguarding stomach enzymes.
Which Region is Famous for Güllaç?
Ali Usta from Kastamonu originally crafted güllaç, leading to its presentation as a type of baklava in that region. This dessert, a frequent feature in the Ottoman kitchen, now enjoys widespread popularity in cities across the country. As Ramadan approaches, güllaç becomes a sought-after sweet, prepared and sold in many cities, and finds favor in households and regions everywhere.
Decoration Ideas
After güllaç is syruped, it can be embellished with small touches:
- While güllaç is a low-calorie dessert, it becomes even healthier when fruits are added on top.
- Since the güllaç dough is light in color, colorful decorations look very beautiful on it.
- Ground Turkish pistachios from Antep and pomegranate seeds are used as decoration materials.
- If you want to prepare an appetizing güllaç, you can add slices of strawberries on each slice.
- To make your presentation stand out, instead of using a tray, you can prepare güllaç in a bowl and serve it in individual portions.
- In the absence of pistachios from Antep, finely ground walnuts can also help in decoration.
- If you want to prepare a fruit-flavored güllaç, you can use sauces such as strawberry or sour cherry to decorate the plates.
- If you plan to enjoy güllaç after the iftar meal, storing it in the refrigerator is advisable. Keeping it outside, even in slight warmth, might lead the layers of güllaç to release moisture.
What Ingredients Comprise Güllaç Leaves?
Our article explains that güllaç leaves consist of water, starch, and flour. For a simple recipe, begin by whisking 50 grams of starch with 2 cups of cold water. Then, mix in 2 tablespoons of flour. The process resembles making very thin crepes in a non-stick pan. Start with the cold water mixture and switch to hot water as you continue cooking. The leaves will cook quickly, within a few minutes. You can either use the güllaç leaves immediately or bake them a second time in the oven for later use.
Why Is It Called Güllaç?
The word “güllaç” originates from “gül,” meaning rose. People commonly referred to it as “güllü aş,” a term that gradually evolved into güllaç. The dessert features a sauce composed of rose water, milk, and sugar, layered between thin sheets made from water, starch, and flour.