Description
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.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 380
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 85 mg
