Güllaç

Güllaç
Ajangan	Dessert
Panggonan asal	Turki
Woworan pokok	corn starch, wheat flour, walnuts, milk, pomegranate
	Buku masakan: Güllaç Médhia: Güllaç

Güllaç (pocapan [ɟylˈlatʃ] ) minangka panganan cuci mulut Turki sing digawe nganggo susu, delima lan jinis jajanan khusus. ^[1] Dikonsumsi utamane sajrone Ramadhan . ^[2]

Güllaç dianggep sawetara minangka asal saka baklava . ^[3] Persamaan ing antarane panganan cuci mulut loro kasebut akeh, kayata panggunaan lapisan adonan lan kacang sing lancip ing antarane. Adonan güllaç saiki wis disiapake karo pati jagung lan glepung gandum, sanajan asale mung digawe karo pati gandum. Güllaç ngemot kenari ing antarane lapisan sing dilebokake ing susu.Sebutan sing sepisanan dikenal yaiku ing buku abad kaping 14, Yinshan Zhenyao (飮膳正要), buku petunjuk panganan lan kesehatan sing ditulis dening Hu Sihui (忽思慧), dokter ing pengadilan Mongol saka wangsa Yuan . Buku kasebut nyathet utamane masakan Mongol lan Turki sing nuduhake pengaruh Cina winates

. ^[3]

Güllaç digunakake kanggo nggawe Güllaç Lokması lan Güllaç Baklavası, panganan cuci mulut Turki lawas sing digawe ing jaman Ottoman ing Turki . Etimologi Güllaç yaiku gabungan saka rong tembung Güllü lan aş, sing artine "panganan nganggo mawar". Sanajan panganan cuci mulut dhewe bisa ngemot godhong mawar lan sirup mawar, jeneng kasebut nuduhake wujud lapisan sing katon padha karo godhong mawar.

Etimologi

Tembung Turki güllaç asale saka Persia . Dikira bakal utangan saka tembung Persia گلانج ( gulanc ). Cathetan paling tuwa ing basa Turki wiwit taun 1477. Kapisan kasebut dibuktekake ing kamus Persia-Turki Lügat-i Halîmî [tr] . ^[4]

Referensi

↑ Engin Akin (6 October 2015). Essential Turkish Cuisine: 200 Recipes for Small Plates and Family Meals. ABRAMS. kc. 333. ISBN 978-1-61312-871-8.
↑ Sumbul Ali-Karamali (2013). Growing Up Muslim: Understanding the Beliefs and Practices of Islam. Random House Children's Books. kc. 56. ISBN 978-0-385-74096-8.
↑ ^a ^b Husihui; Paul D. Buell; Eugene N. Anderson; Charles Perry (2010). A soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-Hui's Yin-shan cheng-yao (édhisi ka-2nd rev. and expanded). Leiden: Brill. ISBN 90-04-18020-6. Masalah sitiran: Tenger <ref> ora trep; jeneng "Husihui" diwedharaké ping bola-bali déné isiné béda
↑ "Güllaç". Nişanyan Sözlük. Dibukak ing 2020-10-21.

[Akin2015-1] Engin Akin (6 October 2015). Essential Turkish Cuisine: 200 Recipes for Small Plates and Family Meals. ABRAMS. kc. 333. ISBN 978-1-61312-871-8.

[Ali-Karamali2013-2] Sumbul Ali-Karamali (2013). Growing Up Muslim: Understanding the Beliefs and Practices of Islam. Random House Children's Books. kc. 56. ISBN 978-0-385-74096-8.

[Husihui-3] Husihui; Paul D. Buell; Eugene N. Anderson; Charles Perry (2010). A soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-Hui's Yin-shan cheng-yao (édhisi ka-2nd rev. and expanded). Leiden: Brill. ISBN 90-04-18020-6. Masalah sitiran: Tenger <ref> ora trep; jeneng "Husihui" diwedharaké ping bola-bali déné isiné béda

[4] "Güllaç". Nişanyan Sözlük. Dibukak ing 2020-10-21.

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