Gullac is a Turkish dessert made by milk, pomegranate and a special kind of paste. It is consumed especially during Ramadan.
Gullac is mentioned by Charles Perry (1994) as being the first version of baklava (he calls it proto-baklava). The similarities among the two desserts are many, such as the use of thin phyllo-like dough and the nut filling (usually pistachio or walnuts).
It was first mentioned in a Chinese cookbook about the cuisine of the people of Mongolia. It is very sweet because it uses a lot of sugar and milk. Gullac formerly used for making Gullac Lokmasi and Gullac Baklavasi, which were former Turkish desserts. They were made during Ottoman period in Turkey.