Goulash with Sausages and Cheese

Sami TrabelsiChef

Ingrediënten

• 400 grams of filo dough (baklava dough)
  400 grams
• 1 cup of liquid milk
  1 cup
• 5 eggs
  5 pieces
• 4 tablespoons of flour
  4 tablespoons
• 5 beef sausages
  5 pieces
• 4 green peppers
  4 pieces
• 2 large tomatoes
  2 pieces
• 3 tablespoons of ghee
  3 tablespoons
• 2 teaspoons of salt
  2 teaspoons
• 2 teaspoons of black pepper
  2 teaspoons
• 2 teaspoons of cumin
  2 teaspoons
• 2 teaspoons of thyme
  2 teaspoons
• 130 grams of grated yellow cheese
  130 grams

Stappen

1. 1

   To prepare the filling, chop the bell peppers and tomatoes into small cubes, cut the sausages in half lengthwise and then into small pieces.

   Benodigde hulpmiddelen:

   Mes

   Snijplank

   3 min
2. 2

   Put a little oil in a frying pan over medium heat, then add the sausages and stir for 3 minutes. Then add the tomatoes, bell peppers, and the previous spices, keeping in mind that the amount of salt should be low because yellow cheese will be added.

   Benodigde hulpmiddelen:

   Koekenpan

   3 min
3. 3

   In a bowl, whisk 4 eggs and add half a cup of milk, then the flour and a little black pepper. Mix well, then add to the mixture on the stove and stir continuously until the mixture thickens and remove from heat.

   Benodigde hulpmiddelen:

   🍳

   Bowl

   Blender

   5 min
4. 4

   Prepare a medium tray and grease it with a little ghee, then layer half of the goulash, making sure to put a little oil between each two sheets of goulash. Then add the prepared filling and sprinkle the grated cheese on top. Finally, place the remaining goulash and brush the top with a little oil or ghee, cut into squares, and place in a medium oven.

   Benodigde hulpmiddelen:

   Tafel

   Oven

   10 min
5. 5

   Whisk the remaining egg in a cup with half a cup of milk and pour it over the tray after 10 minutes in the oven. Return it to the oven until cooked and the top is browned.

   5 min

Voedingsfeiten

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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