Egyptian Goulash

Let me introduce you to one of Egypt’s most beloved comfort foods: Egyptian Goulash—and no, it’s not the stew you’re probably thinking of. This version is a savory, buttery, flaky pastry dish filled with seasoned ground beef and layered between crisp, golden sheets of phyllo dough. Think of it like the Middle Eastern cousin of a meat pie, only crispier and dangerously more addictive.

The moment it comes out of the oven, hot and bubbling, with those golden edges begging to be pulled apart—trust me, you’ll be hooked. The balance of tender meat, warm spices, and crisp layers is pure magic. It’s a dish that’s perfect for family dinners, holiday feasts, or anytime you want something that feels special but is surprisingly simple to make.

Why You’ll Love Egyptian Goulash

Buttery, Flaky, Golden Goodness:

There’s just something about layers of phyllo dough brushed with butter that’s impossible to resist. It’s crispy, light, and melts in your mouth with every bite.

Comfort Food with Middle Eastern Flair:

This isn’t your average meat pie. The filling is spiced just right with warming flavors like cinnamon and allspice that elevate it into something unique and cozy.

Surprisingly Easy:

Even if phyllo seems intimidating, don’t worry—it’s way easier than it looks. No complicated folding or shaping, just layering, brushing, and baking.

Crowd-Pleaser:

Whether you’re feeding a hungry family or hosting a gathering, this dish is always a hit. Serve it in squares and watch them disappear!

Great for Make-Ahead:

You can assemble it ahead of time and bake when ready, making it a fantastic option for parties or meal prep.

Ingredients

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

For the Filling:

• Ground Beef: The heart of the dish. Use lean beef for less grease, but any type will work.
• Onion (finely chopped): Adds sweetness and depth to the beef mixture.
• Garlic (minced): A must for extra savory flavor.
• Cinnamon & Allspice: Warm, aromatic spices that give the filling a classic Middle Eastern touch.
• Salt & Pepper: To season everything just right.
• Olive Oil or Butter: For cooking the filling.

For the Pastry:

• Phyllo Dough: Thin, delicate sheets that bake up crispy and flaky. Found in the freezer section—just thaw before using.
• Butter (melted): Brushed between every layer for that rich, golden finish.

For the Egg Mixture:

• Egg: Helps bind and set the layers together.
• Milk: Adds moisture and gives the goulash a custardy texture.
• Salt & Pepper: A light seasoning for the mixture.

Instructions

1. Prepare the Filling:

• In a skillet, heat olive oil and sauté the onion until soft and translucent.
• Add garlic and cook until fragrant.
• Add the ground beef and cook until browned and fully cooked through. Season with salt, pepper, cinnamon, and allspice.
• Remove from heat and let the filling cool slightly.

2. Prepare the Egg Mixture:

• In a small bowl, whisk together egg, milk, salt, and pepper. Set aside.

3. Assemble the Goulash:

• Preheat oven to 350°F (175°C).
• Lightly grease a baking dish with butter or oil.
• Layer half of the phyllo sheets, one at a time, brushing each with melted butter as you go.
• Spread the beef filling evenly over the layered dough.
• Cover with the remaining phyllo sheets, again brushing each with melted butter.
• Cut the assembled dish into squares or diamonds before baking (it’s easier now than after it’s cooked).
• Pour the egg and milk mixture evenly over the top, letting it soak into the layers.

4. Bake to Golden Perfection:

• Bake for 40–45 minutes, or until the top is deeply golden and crisp.
• Let rest for 5–10 minutes before serving—this helps everything set.

How to Serve Egyptian Goulash

Serve It Fresh and Hot:

Right out of the oven is when Egyptian Goulash is at its crispy, buttery best.

With a Side Salad:

A fresh cucumber and tomato salad or a tangy green salad with lemon dressing makes a lovely, refreshing contrast.

Great with Yogurt or Pickles:

A dollop of plain yogurt or some crunchy pickled veggies adds a cool, tangy balance to the rich, warm dish.

Perfect for Any Meal:

Serve it as a hearty lunch, a satisfying dinner, or even a party appetizer cut into bite-sized pieces.

Additional Tips

Thaw Your Phyllo Dough Properly:

Let it thaw overnight in the fridge, or for a few hours at room temperature. Keep it covered with a damp towel while you work to prevent drying out.

Don’t Overload the Filling:

Too much meat can make it heavy and soggy. Keep the layers balanced for that perfect flaky-to-filling ratio.

Cut Before You Bake:

Cutting before baking helps get clean slices without shattering the crisp top layer.

Make It Your Own:

Want a little kick? Add a pinch of chili flakes. Want to bulk it up? Toss in a few sautéed mushrooms or bell peppers.

FAQ Section

Q1: Can I make Egyptian Goulash ahead of time?

A1: Yes! Assemble it, cover tightly, and refrigerate. Bake just before serving. It also reheats beautifully.

Q2: Can I freeze it?

A2: Absolutely. Freeze before or after baking. To serve, bake straight from frozen or reheat covered with foil.

Q3: Can I use a different protein?

A3: Sure! Ground lamb or turkey work well. You can even go vegetarian with a mix of mushrooms and lentils.

Q4: What’s the best way to reheat leftovers?

A4: Reheat in the oven at 325°F until warmed through. This keeps the pastry crispy—avoid microwaving if possible.

Q5: Can I make it without the egg mixture?

A5: You can, but the egg and milk add a lovely richness and help hold the layers together. For a dairy-free version, try using a plant-based milk and skip the egg.

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Egyptian Goulash is a dish that wraps comfort, crunch, and flavor all in one bite. It’s easy to make, even easier to love, and sure to be a staple once you’ve tried it. Whether you’re sharing it at a family gathering or sneaking a second helping straight from the pan, this is one of those meals that brings people together—one golden slice at a time.

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