Om Ali

Serves 8

1/2 lb Goulash - Lavoush (large rounds sold wrapped in paper)
1/4 lb butter
1/2 cup nuts almonds 
1/2 cup hazelnuts walnuts 
2 tbs coconut (optional)
1/2 raisins
5 cups milk +
3/4 cup sugar
3 tbsp heavy cream

Preheat oven to 375

Melt butter.  Cut goulash into medium sized pieces, place 1/2 goulash in a baking dish, and brush with butter and bake 1 to 2 minutes, turning once till crisp and golden. Repeat process with remaining goulash.  Set aside.

Place almonds in small pan of water, bring to boil.  Cool almonds and peel skin.
Place hazelnuts in dry pan, toast till skin begins to crack, remove from pan and place in between a towel and rub to remove skin.  Once skin has been removed from nuts, place back into pan and roast for 1 minute.  Place nuts in food processor and roughly chop.

In a pot heat the milk; add the sugar and stir till dissolved.

In deep baking dish place half the goulash cover with nuts and coconut if using, along with raisins, place remaining goulash and cover with 2/3 of the milk.  Allow to stand for 10-15 minutes.   Place in oven and bake 15 minutes.   Remove from oven add remaining milk (add more if needed, shouldn’t be dry) and the heavy cream, continue baking till 10-15 till golden brown. 

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