Description
Egyptian Goulash is a savory meat pie made with layers of crispy, buttery phyllo dough filled with seasoned ground beef. Baked to golden perfection and finished with a simple milk and egg custard, it’s a popular Egyptian dish served for dinner, at gatherings, or during Ramadan.
Ingredients
Scale
- 1 package phyllo dough (about 16 sheets), thawed
- 1/2 cup unsalted butter, melted (for brushing)
- For the Filling:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon allspice (optional)
- For the Custard:
- 1 cup milk
- 1 large egg
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil.
- Prepare the filling: In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until soft. Add ground beef, salt, pepper, cinnamon, and allspice. Cook until beef is browned and fully cooked. Drain excess fat. Let cool slightly.
- Layer the phyllo: Place half the phyllo sheets in the baking dish, one at a time, brushing each with melted butter. Cover the entire bottom and sides.
- Spread the cooked meat filling evenly over the phyllo layers.
- Top with the remaining phyllo sheets, again brushing each sheet with melted butter as you go. Tuck in the edges.
- Using a sharp knife, cut the goulash into squares or diamonds before baking (this helps it bake evenly and makes serving easier).
- Bake in the preheated oven for 30–35 minutes, or until the top is golden and crisp.
- Meanwhile, whisk together milk and egg, seasoning lightly with salt and pepper.
- Remove the goulash from the oven and slowly pour the milk mixture evenly over the entire dish. Return to oven for an additional 10–15 minutes, or until the custard is set.
- Let cool slightly before serving. Serve warm or at room temperature.
Notes
- Make sure to thaw phyllo dough according to package instructions to avoid tearing.
- Brush phyllo lightly but thoroughly with butter to keep it crisp and prevent dryness.
- The milk-egg mixture creates a creamy finish—don’t skip it!
- Leftovers reheat well in the oven or air fryer for a crisp finish.
- You can make this vegetarian by substituting beef with sautéed mushrooms or spinach and feta.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Egyptian, Middle Eastern
Nutrition
- Serving Size: 1 square
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 85mg