When we planned to visit Turkey during the month of Ramazan, one of the things we looked forward to was the food. “There’s bound to be special food that’s only made in this month,” The Family told me. So when we finished our dinner on the second of the month, we asked the friendly waiter about special Ramazan sweets. That’s how we encountered Güllaç (pronounced guellash). We were too full to try one of these enormous helpings that evening (featured photo). When we did later, we were charmed by the thin layered pastry, filled with crushed nuts and pomegranate and oozing milk. The food of Ramazan is usually very traditional, so Güllaç is probably close to the origins of Turkish food.
Our evening’s guide through the esoteric world of Turkish sweets led us to the counter where varieties of sweets were on display. Another speciality of Ramazan, we were told, is the Ekmek Kadayifi. Ekmek is Turkish for bread, and the name of this dish would translate to bread pudding. It is essentially bread soaked in syrup and topped off with clotted cream (called kaymak). What made it special? Perhaps only a cultural connection with this month. I understand that the Id which signals the end of Ramazan is celebrated as Seker Bayrami, a time when plates full of sweets are served to family and friends. The simple Ekmek Kadayifi finds a place on this plate.
The cafe was full of Turkish families at their Iftari dinner. The children were happy at this treat at the end of a long and stressful day. Many of them ended their meals with Güllaç or Ekmek Kadayifi, but a significant fraction also had the perennial favourite, baklava, on their table. Baklava was another syrup soaked delight that I would get to love a little too much. After the trip I had to work hard to shed a couple of kilos which I attribute entirely to these nut-filled syrupy pastries.