Description
Egyptian Goulash is a savory layered pastry dish made with flaky phyllo dough filled with a spiced ground beef mixture. This recipe combines tender meat seasoned with traditional spices, wrapped in crispy buttery phyllo, then topped with a creamy milk and egg custard for a rich and satisfying meal that’s perfect for family dinners or special occasions.
Ingredients
Scale
Phyllo Dough and Butter
- 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 and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil to prevent sticking and ensure an easy release after baking.
- Make the Filling: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and sauté until they become soft and translucent. Add the ground beef along with salt, black pepper, cinnamon, and allspice if using. Cook until the beef is browned and fully cooked through. Drain any excess fat from the pan and let the mixture cool slightly.
- Layer Phyllo Base: Place half of the phyllo sheets in the prepared baking dish one by one, brushing each sheet generously with melted butter before adding the next. Cover the entire bottom and slightly up the sides to create a sturdy phyllo base.
- Add Filling: Spread the cooked meat filling evenly over the layered phyllo dough, distributing it to all corners for consistent flavor.
- Top with Remaining Phyllo: Layer the remaining phyllo sheets over the meat filling, brushing each sheet with melted butter as before. Tuck the edges in neatly for a sealed pie-like top.
- Score the Pastry: Using a sharp knife, cut the goulash into squares or diamond shapes. This pre-scoring helps the pastry bake evenly and makes serving easier later.
- Initial Baking: Bake the goulash in the preheated oven for 30 to 35 minutes until the top is golden brown and crisp.
- Prepare Custard: While the goulash bakes, whisk together the milk, egg, and a pinch of salt and pepper until fully combined.
- Add Custard and Finish Baking: Remove the baking dish from the oven and slowly pour the milk and egg mixture evenly over the entire surface of the baked pastry. Return the dish to the oven and bake for an additional 10 to 15 minutes until the custard is set and firm to the touch.
- Cool and Serve: Allow the goulash to cool slightly before serving. It can be enjoyed warm or at room temperature for the best flavor and texture.
Notes
- Phyllo dough is delicate — keep the sheets covered with a damp towel while working to prevent drying out.
- Optional spices like cinnamon and allspice add a subtle Middle Eastern flair, but you can omit them if preferred.
- Pre-cutting the phyllo before baking ensures even cooking and simpler portioning.
- If preferred, substitute ground lamb for beef for a richer flavor.
- Letting the goulash rest after baking allows the custard to fully set for cleaner slices.
