Vegetarian Gollash
This savory Egyptian pie layers crisp phyllo pastry with a hearty, spiced filling of mushrooms, lentils, and walnuts. Baked until golden and puffed, it's a satisfying vegetarian main course that reimagines a classic dish.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 20 dk.
- Porsiyon
- 6
- Zorluk
- Orta
Alerjen bilgisi: yumurta, gluten, süt, kuruyemişler, susam ve sert kabuklu yemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
filling
- 2 yemek kaşığıolive oil
- 1 adetyellow onion, finely chopped
- 3 dişgarlic, minced
- 250 gcremini mushroom, finely chopped
- 0,5 su bardağıwalnut, chopped
- 1,5 su bardağıcooked brown lentil, rinsed and drained if canned
- 2 yemek kaşığıtomato paste
- 1 çay kaşığıallspice, ground
- 0,5 çay kaşığıcinnamon, ground
- 1 çay kaşığısalt
- 0,5 çay kaşığıblack pepper, freshly ground
- 120 mlvegetable broth
- 0,25 su bardağıfresh parsley, chopped
- 100 gfeta cheese, crumbled
assembly
- 450 gphyllo dough, thawed according to package directions
- 115 gunsalted butter, melted
topping
- 1 adetegg
- 240 mlmilk
garnish
- 1 yemek kaşığısesame seed(isteğe bağlı)
Ekipman
pastry brush · large skillet · knife · cutting board · oven · small bowl · 9x13 inch baking dish
Hazırlanışı
Adım adım
- 1
Preheat your oven to 180°C (350°F) and lightly grease a 23x33cm (9x13 inch) baking dish.
Yaklaşık 5 dk.
Aşçının notu: Ensure your phyllo dough is fully thawed in the refrigerator overnight before you begin.
- 2
In a large skillet, heat the olive oil over medium heat and sauté the chopped yellow onion until softened, about 5-7 minutes.
Yaklaşık 7 dk.
- 3
Add the chopped cremini mushrooms and cook until they have released their liquid and started to brown.
Yaklaşık 8 dk.
Aşçının notu: Don't crowd the pan; this helps the mushrooms brown rather than steam.
- 4
Stir in the minced garlic and chopped walnuts, and cook for one minute until fragrant.
Yaklaşık 1 dk.
- 5
Add the tomato paste, allspice, cinnamon, salt, and black pepper, stirring to coat everything evenly.
Yaklaşık 1 dk.
- 6
Pour in the vegetable broth and add the cooked brown lentils. Simmer until most of the liquid has been absorbed.
Yaklaşık 5 dk.
- 7
Remove the skillet from the heat and stir in the chopped fresh parsley and crumbled feta cheese. Set the filling aside to cool slightly.
Yaklaşık 2 dk.
- 8
Lay one sheet of phyllo dough in the prepared baking dish and brush it lightly with melted butter. Repeat this process until you have used half of the phyllo sheets.
Yaklaşık 5 dk.
Aşçının notu: Keep the unused phyllo sheets covered with a damp cloth to prevent them from drying out.
- 9
Spread the mushroom and lentil filling evenly over the bottom layers of phyllo.
Yaklaşık 1 dk.
- 10
Layer the remaining phyllo sheets on top of the filling, brushing each one with melted butter as you go.
Yaklaşık 5 dk.
- 11
Tuck any overhanging edges of phyllo into the dish. Using a sharp knife, carefully cut the gollash into squares or diamond shapes before baking.
Yaklaşık 2 dk.
Aşçının notu: Cutting it before baking allows the topping to seep in and makes serving much easier.
- 12
In a small bowl, whisk together the egg and milk. Pour this mixture evenly over the top of the gollash.
Yaklaşık 1 dk.
- 13
If using, sprinkle the sesame seeds over the top.
- 14
Bake for 35-40 minutes, or until the top is golden brown and puffed.
Yaklaşık 40 dk.
- 15
Let the gollash rest in the dish for at least 10 minutes before serving.
Yaklaşık 10 dk.
Aşçının notu: This helps the filling set and makes for cleaner slices.
Tazeliğini koruyun
Store leftovers in an airtight container in the refrigerator.
Reheat in an oven at 175°C (350°F) for 10-15 minutes until warmed through and crisp.