Goulash with Vegetables

Walid Al-TamimiCocinero

Ingredientes

• ½ kilogram of filo dough (baklava dough), any goulash
  0.5 kilogram
• Mozzarella cheese or grated Romano cheese, to taste
  0
• 1 large onion, sliced
  1 large onion
• 1 large tomato, cut into small pieces
  1 large tomato
• Bell pepper cut into small pieces, to taste
  0
• 1 cup of green or black olives, pitted
  1 cup
• Sliced mushrooms, to taste
  0
• Hot dog or pastrami or smoked turkey slices, to taste
  0
• ½ cup of ghee, liquid with olive oil
  0.5 cup
• 2 tablespoons of olive oil
  2 tablespoons
• Salt and black pepper
  0
• 1 egg
  1 egg
• ½ cup of liquid milk
  0.5 cup
• 3 tablespoons of ghee, liquid
  3 tablespoons
• 3 tablespoons of oil
  3 tablespoons

Pasos

1. 1

   Mix the vegetable oil and ghee and grease a baking tray with them. Place about 3 sheets of goulash and brush them with the ghee and oil mixture, then add 3 more layers of goulash on top and brush them.

   Herramientas necesarias:

   Bandeja para hornear

   recipe.minutes
2. 2

   Mix all the ingredients except the cheese in a large bowl, then spread them evenly over the goulash, and add the cheese on top of the mixture.

   Herramientas necesarias:

   Tazón para mezclar

   recipe.minutes
3. 3

   Place 3 layers of goulash on the filling and brush them, then add 3 more layers and brush them.

   Herramientas necesarias:

   Bandeja para hornear

   recipe.minutes
4. 4

   Cut the layers with a knife and place them in a preheated oven at 180°C for 10 minutes.

   Herramientas necesarias:

   Cuchillo

   Bandeja para hornear

   recipe.minutes
5. 5

   Remove the tray from the oven, then mix the egg, milk, remaining ghee, and oil well and pour it over the goulash tray, then return it to the oven until the top is golden.

   Herramientas necesarias:

   Bandeja para hornear

   recipe.minutes

Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas