Description
Egyptian Goulash is a savory layered pastry dish made with delicate phyllo dough, a spiced ground beef filling, and a rich milk-egg custard. This traditional Egyptian comfort food offers a crispy golden top with a tender, flavorful interior, perfect for a hearty meal or special occasion.
Ingredients
Scale
Phyllo 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 Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly with butter or oil to prevent sticking.
- Cook the Filling: In a skillet, heat olive oil over medium heat. Add the finely chopped onions and sauté until soft and translucent. Then add the ground beef along with salt, black pepper, cinnamon, and allspice. Cook the mixture until the beef is fully browned and cooked through. Drain any excess fat and let the filling cool slightly.
- Layer the Phyllo Bottom: Lay half of the phyllo sheets one by one into the prepared baking dish, brushing each sheet generously with melted butter before adding the next. Make sure to cover the bottom and sides completely with these layers.
- Add the Filling: Spread the cooled meat filling evenly over the layered phyllo dough, ensuring a uniform layer.
- Layer the Phyllo Top: Cover the meat filling with the remaining phyllo sheets, again brushing each sheet with melted butter. Tuck the edges neatly into the sides of the dish.
- Score the Pastry: Using a sharp knife, cut the layered phyllo into squares or diamond shapes. This will help with even baking and make serving easier later.
- Bake First Stage: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the top layer is golden brown and crisp.
- Prepare Custard Mixture: While the pastry is baking, whisk together the milk, egg, and a pinch of salt and pepper in a bowl until combined.
- Pour Custard and Continue Baking: Remove the goulash from the oven and carefully pour the milk-egg mixture evenly over the entire dish. Return it to the oven and bake for an additional 10 to 15 minutes until the custard is fully set.
- Cool and Serve: Allow the goulash to cool slightly after baking. Serve warm or at room temperature for best flavor and texture.
Notes
- Phyllo dough is delicate; keep unused sheets covered with a damp towel to prevent drying out while layering.
- Optional spices like cinnamon and allspice add warm aromatic notes but can be left out if preferred.
- Cutting the pastry before baking helps achieve even cooking and easier serving.
- This dish can be reheated gently in the oven and pairs well with a fresh salad.
- For a vegetarian version, substitute ground beef with sautéed mushrooms or lentils and adjust seasoning accordingly.
