Stuffed and Fried Goulash

عنود بن عبد الكريمChef

Ingredients

• 450 grams of filo dough (baklava dough)
  450 grams
• 4 cups of liquid milk
  4 cups
• 2 cups of semolina
  2 cups
• 2 cups of sugar
  2 cups
• 1 tablespoon of cornstarch
  1 tablespoon
• 1 tablespoon of orange blossom water
  1 tablespoon
• 1 tablespoon of rose water
  1 tablespoon
• 1 teaspoon of mastic, ground
  1 teaspoon
• 1/2 cup of powdered sugar
  0.5 cups
• 1/2 cup of ground pistachios
  0.5 cups
• 2 1/2 cups of vegetable oil for frying
  2.5 cups

Steps

1. 1

   To prepare the filling, place the milk in a pot over heat with the semolina, stirring continuously until the mixture boils.

   Required Tools:

   Pot

   10 min
2. 2

   Add the sugar, cornstarch, and mastic, and stir again until it becomes thick.

   5 min
3. 3

   Remove the pot from the heat and add the orange blossom water, then stir the mixture well and pour it into a rectangular tray to achieve a thickness of 2 cm. Let it cool.

   Required Tools:

   Tray

   5 min
4. 4

   Cut the filling, which has now set, into rectangles measuring 10 cm in length and 5 cm in width.

   5 min
5. 5

   Cut the pastry sheets into squares measuring 11 cm by 11 cm.

   5 min
6. 6

   Place a piece of filling in each square, fold it in half to enclose it well, and seal the edges tightly.

   5 min
7. 7

   Fry the goulash in hot oil, then drain and sprinkle with powdered sugar and ground pistachios, and serve hot.

   Required Tools:

   Frying Pan

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags