Gollash will always have a special place in my heart. In Ramadan, it is a staple on every fetar table. I make all kinds of gollash; crispy or soft & with tons of different stuffings.

Today I share with you one of my favorite gollash recipes; it’s cheese-y, soft, fluffy, creamy & with the right amount of veggies that’s not too much yet gives the perfect crunch & flavor.

A crowd pleaser that’s so easy, doesn’t require any fancy ingredients & is prepared in less than 20 minutes.


  • Servings: 12 squares
  • Difficulty: easy
  • Print


  • 16 pastry sheets
  • 1/4 cup green pepper finely diced
  • 1/4 cup yellow pepper finely diced
  • 1/4 cup red pepper finely diced
  • 1/4 cup onion finely diced
  • 1 tbsp olive oil
  • 1 cup gouda cheese grated
  • 3 Kiri squares
  • 100 gm butter melted
  • salt & pepper

For the Liquid:

  • 1 egg
  • 1/2 cup milk
  • 1/4 cup cooking cream
  • pinch salt
  • pinch pepper


  • Preheat oven to 200 C.
  • Heat a small pan over medium high heat until hot. Add the olive oil & cook the veggies for about 5 minutes until they start to soften. Turn off heat. Season with salt & pepper. Set aside to cool. Cut each Kiri square into 4 pieces. Set aside.
  • Butter the bottom of a Pyrex; large enough for the pastry sheets to fit & cover the whole bottom. Place one sheet on the bottom of the Pyrex & brush it with butter. Repeat the same step with half the quantity of the pastry sheets.
  • Spread the veggie mixture on the pastry sheet. Sprinkle the gouda cheese on the veggies. Top with the Kiri pieces.
  • Cover the stuffing with one pastry sheet & brush with butter. Press on this layer with your hands to spread the Kiri pieces. Keep adding & brushing pastry sheets until you finish the remaining quantity.
  • Brush the top pastry sheet with butter & cut into squares using a sharp knife.
  • In a small bowl, whisk the egg, milk, cream, salt & pepper until totally mixed. Drizzle the mixture evenly over the gollash.
  • Bake in a preheated oven for about 30 minutes or until the gollash is puffed & the bottom & top become golden brown.
  • Serve immediately.


  • If you like the veggie stuffing to be a thick layer not a thin one, increase the amount of veggies to 1/3 cup each instead of 1/4 cup.
  • Keep the pastry sheets covered with a damp towel while working to prevent them from drying out.
  • Baking the gollash in a Pyrex makes it easy for you to know if it became golden from the bottom or not.
  • The brand I use for pastry sheets is El Sonbola.
  • For the step by step video, check my instagram account.

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