What is Egyptian beef goulash made of?

Egyptian beef goulash consists of layers of thin, crispy phyllo dough filled with a spiced lean ground beef mixture. An egg and milk mixture is poured over the assembled pie before baking, which helps bind the layers and creates a golden, crispy top. Unlike Hungarian goulash, this version is a baked meat pie.

How do I thaw phyllo dough properly?

Thaw phyllo dough overnight in the refrigerator. Before using, allow it to reach room temperature while kept between two lightly damp kitchen towels to prevent drying. Avoid microwave thawing, as it can cause uneven thawing and damage the delicate sheets.

What should I do to prevent phyllo dough from breaking?

Keep phyllo sheets covered with damp towels to maintain moisture. Handle gently, lifting sheet by sheet instead of pulling, to preserve their integrity. Minor tears are fine and will not impact the final dish's texture significantly.

Why is an oil or butter mix used on phyllo layers?

Brushing each phyllo sheet with olive oil or a butter mixture prevents the dough from drying and helps achieve a golden, crispy texture during baking. The fat separates layers, creating flakiness and rich flavor.

Egyptian Beef Goulash: Crispy Phyllo Meat Pie Recipe

Ingredients

Scale

16-ounce package of frozen phyllo dough, thawed
1 cup olive oil or a mixture of ½ cup olive oil and ½ cup melted butter or ghee for brushing phyllo
1 tablespoon olive oil
1 to 1.5 pounds lean ground beef
1 cup chopped onions or 1 small onion, diced
1 ½ teaspoons allspice
1 teaspoon garlic powder
¼ teaspoon cinnamon
¼ teaspoon ginger
1 tablespoon tomato paste
Salt and black pepper to taste
1 egg whisked into 1 cup milk
Salt and black pepper to taste

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Instructions

1. Thaw the phyllo dough overnight in the fridge, and before use, place sheets between two lightly damp towels to prevent drying.
2. In a large non-stick skillet, heat 1 tablespoon olive oil and sauté the onions until translucent.
3. Add the ground beef to the skillet and cook until browned. Stir in the spices, garlic powder, and tomato paste, then season with salt and pepper and set aside.
4. Preheat the oven to 350°F. In a greased baking pan (~9 ½ x 13 x 2 ¼ inches), layer 3-4 sheets of phyllo, brushing each with the oil or oil-butter mixture.
5. Spread the beef filling evenly over the phyllo base, then layer the remaining sheets on top, brushing each with oil or the mixture.
6. Use a sharp knife to cut the pie into squares before baking.
7. Whisk the egg into the milk, season with salt and pepper, and pour evenly over the pie.
8. Bake on the middle rack for 45 minutes to 1 hour, until the pastry is golden and crisp. Optionally, broil for a short time to enhance crispness.
9. Allow the pie to cool slightly before serving warm, possibly accompanied by a fresh salad.

Notes

🥶 If time is tight, thaw phyllo dough on the counter and keep unopened dough in the fridge as a backup.
👐 Handle phyllo carefully; don’t worry if it tears slightly, as it won’t impact the end result.
🌿 Add variety by including vegetables like peas, carrots, or mushrooms, ensuring they’re cooked thoroughly to avoid sogginess.

Prep Time: 30 minutes
Rest Time: 30 minutes
Cook Time: 45-60 minutes
Category: Main Course
Method: Baking
Cuisine: Middle Eastern
Diet: Non-Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 385 kcal
Sugar: 1.5 g
Sodium: 226.2 mg
Fat: 26.4 g
Saturated Fat: 9 g
Unsaturated Fat: 14.4 g
Trans Fat: 0 g
Carbohydrates: 21.5 g
Fiber: 2 g
Protein: 14.7 g
Cholesterol: 50.5 mg