Description
Egyptian Goulash is a savory phyllo meat pie featuring thin, flaky layers of phyllo dough filled with a spiced ground beef mixture. This traditional Egyptian dish combines aromatic spices like 7 Spice and coriander with a buttery, crispy crust. It makes a delicious main course perfect for family dinners or special occasions.
Ingredients
For the Filling
- ½ cup unsalted butter, melted
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 2 teaspoons 7 Spice
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Dough and Topping
- 1 pound box of phyllo 9″x14″ sheets, room temperature
- 1 large egg
- ½ cup whole milk
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F. Grease a 9×13-inch baking dish with some of the melted butter. Trim phyllo sheets if necessary to fit the baking dish dimensions.
- Cook Aromatics and Meat: Heat the olive oil in a large skillet over medium heat. Cook the chopped onion for 5 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef along with 7 Spice, coriander, salt, and black pepper. Cook for about 8 minutes until the meat is browned and fully cooked. Remove from heat and let it cool slightly.
- Assemble the Pie: Lay down a stack of about 20 phyllo sheets in the prepared baking dish to form the base. Spread the cooked ground beef mixture evenly over the phyllo. Cover the meat layer with the remaining phyllo sheets.
- Cut the Pie: Using a sharp knife, carefully cut the assembled pie into 12 squares by making 2 lengthwise cuts and 3 crosswise cuts while holding the phyllo layers gently to prevent tearing.
- Butter the Layers: Evenly pour the melted butter over the phyllo top. Let it settle and absorb into the layers for 5 minutes to ensure flakiness.
- Add Egg and Milk Mixture: Whisk together the egg and whole milk thoroughly. Slowly pour this mixture evenly over the pie’s surface. Gently shake or tilt the dish to distribute the mixture evenly, then allow it to sit for another 5 minutes.
- Bake: Place the pie uncovered in the preheated oven and bake for 40 to 45 minutes until the top is golden brown and flaky.
- Rest and Re-cut: Remove from oven and let rest for 10 minutes. Trace over the cuts again with a knife to separate the pieces cleanly.
Notes
- Thaw frozen phyllo in its box overnight in the fridge, then let sit unopened at room temperature for 30–60 minutes before use to prevent tearing.
- Store cooled leftovers covered tightly or in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes to crisp it again.
- For freezing, wrap each piece tightly in plastic wrap, store in freezer-safe containers or bags for up to 3 months. Thaw overnight in fridge and reheat at 350°F for 15 minutes or bake from frozen for 25–30 minutes covered loosely with foil if browning too fast.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Egyptian
