I love this recipe because it delivers so much flavor with such simple ingredients. The buttery phyllo creates a crisp, delicate texture that contrasts beautifully with the spiced beef filling. It’s quick to assemble, can be made ahead of time, and tastes even better the next day. Plus, it’s easy to adjust for different tastes—whether I want to make it milder, richer, or even vegetarian.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 package phyllo pastry (16–18 sheets, thawed if frozen) 1 lb (450 g) ground beef 1 medium onion, finely chopped 3 tbsp butter (plus extra for brushing phyllo) 2 tbsp olive oil 1/2 tsp ground cinnamon 1/2 tsp ground allspice 1/2 tsp black pepper 1 tsp salt (adjust to taste) 1 cup milk 1 egg Optional garnish: parsley
Directions
I start by making the filling. I heat butter and olive oil in a skillet, then sauté the onion until soft. I add the ground beef, season it with cinnamon, allspice, pepper, and salt, and cook until the meat is browned. Once done, I let it cool slightly.
Next, I prepare the pastry base. I brush my baking dish with melted butter, then layer 6–7 sheets of phyllo pastry, brushing each one generously with butter.
I spread the cooked beef mixture evenly over the pastry base.
For the top layers, I add another 6–7 sheets of phyllo, again brushing each with butter and tucking in the edges neatly.
I whisk together the milk and egg to make the custard and pour it evenly over the pastry.
I bake it in a preheated oven at 375°F (190°C) for 40–45 minutes, until the top is beautifully golden and crisp.
Once baked, I let it rest for about 10 minutes before slicing. A sprinkle of parsley on top adds a fresh touch.
Servings and Timing
This recipe serves about 6–8 people. It takes around 25 minutes to prepare and 45 minutes to bake, for a total time of roughly 1 hour and 10 minutes.
Variations
I sometimes swap the ground beef for ground lamb for a richer flavor, or ground chicken for a lighter version. Adding a pinch of nutmeg or a handful of pine nuts to the filling also adds great depth. For a vegetarian take, I use a mixture of sautéed mushrooms and lentils instead of meat. I also like to sprinkle a little cheese between the layers for an extra indulgent touch.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop the slices into a 350°F (175°C) oven for about 10–12 minutes until the pastry crisps back up. It can also be frozen before baking—just cover it well and freeze for up to 1 month. When baking from frozen, I add an extra 10 minutes to the cook time.
FAQs
How do I keep the phyllo from drying out while working?
I always keep the unused phyllo sheets covered with a damp towel to prevent them from drying out and tearing.
Can I make Egyptian Goulash ahead of time?
Yes, I often assemble it a day in advance and refrigerate it until ready to bake. It comes out just as crisp and flavorful.
What size baking dish should I use?
I usually use a 9×13-inch baking dish for the perfect thickness and even layers.
Can I use ghee instead of butter?
Absolutely. I love using ghee—it gives the goulash a deeper, richer flavor.
What’s the best way to thaw frozen phyllo dough?
I let it thaw overnight in the refrigerator, then bring it to room temperature for about 30 minutes before using.
Can I add vegetables to the filling?
Yes, I sometimes add finely diced bell peppers, peas, or grated carrots to the beef for extra texture and nutrition.
Is this dish spicy?
Not at all. It’s warmly spiced with cinnamon and allspice but not hot. I can always add chili flakes if I want more heat.
Can I make this recipe dairy-free?
Yes, I replace butter with olive oil or plant-based butter, and use a dairy-free milk alternative for the custard.
How do I know when it’s fully baked?
The top should be a deep golden brown, and the custard should be set—no longer jiggly in the center.
Can I serve this at room temperature?
Yes, I often serve it slightly warm or at room temperature, especially for picnics or buffets—it’s delicious either way.
Conclusion
Egyptian Goulash is one of those dishes that never disappoints. I love the contrast between the crispy, buttery layers of phyllo and the aromatic beef filling. It’s simple, comforting, and deeply satisfying—perfect for sharing with loved ones. Once I made it the first time, it quickly became a favorite in my home.
Egyptian Goulash is a savory Middle Eastern pie made with layers of buttery phyllo pastry, spiced ground beef, and a creamy milk-and-egg custard baked to golden perfection. Crispy on the outside and flavorful inside, it’s a comforting dish ideal for family dinners or entertaining guests.
Ingredients
1 package phyllo pastry (16–18 sheets, thawed if frozen)
1 lb (450 g) ground beef
1 medium onion, finely chopped
3 tbsp butter (plus extra for brushing phyllo)
2 tbsp olive oil
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp black pepper
1 tsp salt (adjust to taste)
1 cup milk
1 egg
Optional garnish: parsley
Instructions
Preheat the oven to 375°F (190°C).
In a skillet, heat butter and olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
Add the ground beef and cook until browned. Season with cinnamon, allspice, black pepper, and salt. Stir well and cook until the mixture is evenly seasoned. Let it cool slightly.
Brush a 9×13-inch baking dish with melted butter. Layer 6–7 sheets of phyllo pastry, brushing each sheet generously with melted butter.
Spread the cooked beef mixture evenly over the layered pastry.
Top with another 6–7 sheets of phyllo, brushing each with butter and tucking in the edges neatly.
In a bowl, whisk together the milk and egg to make a custard. Pour evenly over the layered pastry.
Bake for 40–45 minutes or until the top is golden brown and crisp.
Let the goulash rest for about 10 minutes before slicing. Garnish with chopped parsley if desired.
Notes
Keep unused phyllo sheets covered with a damp towel to prevent drying out.
Can be made a day in advance and refrigerated before baking.
Store leftovers in an airtight container for up to 3 days or freeze before baking for up to 1 month.
For a richer flavor, substitute ground beef with lamb or add a handful of pine nuts.
To make it dairy-free, use olive oil instead of butter and plant-based milk for the custard.
