Egyptian Goulash | A Crispy & Savory Phyllo Meat Pie

Egyptian Goulash: A Crispy & Savory Phyllo Meat Pie

Egyptian-style goulash is a savory, comforting dish that layers spiced meat and crispy phyllo dough for a delightful contrast of textures. This version of goulash is made with seasoned ground beef or lamb, combined with aromatic spices like coriander and nutmeg, all wrapped in golden, flaky phyllo dough. The result is a deliciously rich and satisfying pie, perfect for sharing with family and friends. Whether served as a main dish or a side, Egyptian goulash offers a delicious taste of traditional Egyptian flavors and is sure to be a crowd-pleaser at any table.

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Ingredients

(Seasonings should be added to taste.)

For the Meat Filling:

• 2 pounds 90% lean ground beef

• 1 yellow onion, finely chopped

• 6 garlic cloves, minced

• ground coriander

• ground nutmeg

• sea salt

• black pepper

For the Phyllo Layers:

• 16 ounces phyllo dough sheets

• 4 ounces unsalted butter (1 stick), melted

• 1–2 tablespoons olive oil

For the Custard:

• 3 eggs

• 2 cups milk

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Instructions

Prepare the Filling

Start by finely chopping the onion and mincing the garlic. Heat olive oil in a skillet over medium heat and fry the onion until softened. Add the minced garlic and a pinch of oregano, stirring to combine. Once the onions begin to brown, add the ground beef to the skillet. Break up the meat with a spatula as it cooks, ensuring an even texture. Season the mixture with ground coriander, ground nutmeg, sea salt, and black pepper to taste. Continue cooking until the beef is browned, then remove the skillet from the heat and drain any excess fat.

Prepare the Phyllo Layers

Melt one stick of butter over low heat. Using a pastry brush, coat the bottom of a baking dish with a thin layer of melted butter. Begin layering the phyllo dough sheets, placing one or two sheets at a time and brushing each layer with melted butter. Repeat this process until half of the phyllo dough sheets are layered in the dish.

Assemble the Goulash

Once the first half of the phyllo layers is complete, spread the meat filling evenly over the top, ensuring it is level. Continue layering the remaining phyllo dough sheets over the filling, brushing butter between each layer. Before brushing butter on the final layer, use a sharp knife to cut the goulash into rectangles or squares.

Prepare the Custard and Bake

In a bowl, blend the milk and eggs until smooth, then mix in any leftover melted butter. Pour this mixture evenly over the goulash, ensuring it seeps into the cuts. Preheat your oven to 400°F (200°C) and bake the goulash for about 25 minutes, or until the top layer is crispy and golden brown.

Serve

Once baked, retrace the cuts with a knife to make serving easier. Serve the Egyptian goulash hot and fresh out of the oven. It should have crispy, golden layers on the top and bottom, with a soft and savory filling inside. Enjoy!

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• olive oil

• ground coriander

• ground nutmeg

• sea salt

• black pepper

• electric salt & pepper grinder set

• Ninja Detect TB401 blender

•  cutting board

•  8" Henckels chef knife

• countertop stove

• butane fuel

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