Goulash with Vegetables

Walid Al-TamimiCuisinier

Ingrédients

• 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

Mesures

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.

   Matériel requis:

   Plaque de cuisson

   30 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.

   Matériel requis:

   Bol de mélange

   20 minutes
3. 3

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

   Matériel requis:

   Plaque de cuisson

   30 minutes
4. 4

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

   Matériel requis:

   Couteau

   Plaque de cuisson

   10 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.

   Matériel requis:

   Plaque de cuisson

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques