Description
Egyptian Goulash is a savory layered pastry featuring flaky phyllo dough filled with a spiced ground beef mixture. Baked to perfection and finished with a light custard topping, this dish combines crispy texture with rich, aromatic flavors, making it a delightful meal or appetizer popular in Egyptian cuisine.
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 Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly with butter or oil to prevent sticking and to add flavor to the crust.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Add finely chopped onions and sauté until soft and translucent. Add ground beef, salt, pepper, cinnamon, and allspice to the skillet, cooking until the meat is browned and fully cooked. Drain any excess fat and allow the filling to cool slightly before assembling.
- Layer the Phyllo Base: Carefully place half the thawed phyllo sheets into the baking dish, one at a time. Brush each sheet generously with melted butter to ensure layers are flaky and crisp. Cover the entire bottom and sides of the dish evenly.
- Add the Meat Filling: Spread the cooled ground beef mixture evenly over the layered phyllo base, making sure it is well distributed.
- Top with Remaining Phyllo Sheets: Layer the remaining phyllo sheets over the meat filling, brushing each sheet with melted butter as you go. Make sure to tuck the edges neatly inside the dish.
- Score the Goulash: Using a sharp knife, cut the assembled goulash into squares or diamond shapes before baking—this helps it cook evenly and simplifies serving.
- Bake the Goulash: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the phyllo is golden brown and crisp on top.
- Prepare the Custard Mixture: While the goulash bakes, whisk together milk, egg, and a pinch of salt and pepper until smooth.
- Add Custard and Finish Baking: Remove the baked goulash from the oven and gently pour the custard mixture evenly over the dish. Return it to the oven and bake for an additional 10 to 15 minutes, or until the custard is fully set.
- Cool and Serve: Allow the goulash to cool slightly before serving. It can be enjoyed warm or at room temperature.
Notes
- Thaw phyllo dough carefully and keep it covered with a damp cloth to prevent it from drying out while assembling.
- Adjust spices like cinnamon and allspice based on personal preference or omit for a milder flavor.
- Ensure the meat filling is not too wet to avoid soggy pastry layers.
- Use a sharp knife to score the goulash before baking to facilitate easier serving and even cooking.
- Let the dish rest a few minutes after baking to allow the custard to set fully before cutting.
