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.
VEGGIE & CHEESE GOLLASH
- 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.