Egyptian Goulash

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EGYPTIAN GOULASH

Yield 12

Prep time

20 Min

Cook time

10 Min

Bake Time

25 Min

Total time

55 Min

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

For the Meat Filling:

• olive oil
• 1 yellow onion
• 6 garlic cloves
• 2 pounds 90% lean ground beef
• ground coriander
• ground nutmeg
• sea salt
• black pepper

For the Phyllo Layers:

• 16 ounces phyllo dough sheets
• 4 ounces clarified butter

For the Egg Wash:

• 3 eggs
• 2 cups milk

Instructions

Prepare the Meat Filling:

1. Chop 1 yellow onion and mince 6 garlic cloves.
2. Heat a small amount of olive oil in a skillet over medium heat.
3. Fry the onion until softened and lightly golden.
4. Add the minced garlic and stir until fragrant.
5. Add 2 pounds of 90% lean ground beef and break it up with a spatula as it cooks.
6. Season with ground coriander, ground nutmeg, sea salt, and black pepper to taste.
7. Cook the beef until fully browned and no moisture remains.
8. Remove from heat and drain any excess fat from the skillet.

Assemble the Goulash:

1. Melt 4 ounces clarified butter over low heat.
2. Brush the bottom of a baking dish with a thin layer of melted clarified butter.
3. Layer phyllo dough sheets, placing 1–2 sheets at a time and brushing each layer with melted clarified butter.
4. Continue layering until half of the phyllo sheets are used (approximately 18 sheets).
5. Spread the meat filling evenly over the phyllo base.
6. Continue layering the remaining phyllo dough sheets over the filling, brushing each layer with melted clarified butter.
7. Cut the assembled goulash into rectangles or squares before baking.

Prepare the Egg Wash and Bake:

1. Whisk together 3 eggs and 2 cups milk until smooth.
2. Mix in any remaining melted clarified butter.
3. Pour the egg mixture evenly over the cut goulash, allowing it to soak into the layers.
4. Bake in the oven at 400°F oven for about 25 minutes until golden and crispy on top.

Serve:

1. Retrace the pre-cut portions with a knife after baking.
2. Serve the goulash hot directly from the oven.
3. Enjoy the crispy layered top and bottom with the soft, savory filling inside.

Egyptian

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