Description
Easy Egyptian Goulash is a savory baked meat pie made with layers of crispy phyllo dough filled with a spiced ground beef mixture, topped with a rich custard-like blend of milk, eggs, and cream. This traditional Egyptian dish combines warm spices and flaky pastry for a comforting main course that is perfect for family dinners or special occasions.
Ingredients
Scale
Meat Filling
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
Phyllo Layers
- 1 package (16 ounces) phyllo dough, thawed
- 1/2 cup unsalted butter, melted
Custard Topping
- 2 cups milk
- 3 eggs
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese (optional)
Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 375 degrees Fahrenheit and lightly grease a baking dish to prevent sticking.
- Cook the meat filling: In a skillet over medium heat, cook the ground beef along with the chopped onion and minced garlic until the beef is browned and fully cooked. Season with salt, black pepper, ground cinnamon, allspice, paprika, and nutmeg. Stir to combine the spices evenly, then remove from heat and set aside.
- Layer the phyllo dough and beef: Brush a layer of phyllo dough sheets with melted butter, placing half of the phyllo sheets in the baking dish. Continue layering and brushing each sheet with melted butter to create a buttery, flaky crust. Evenly spread the cooked beef mixture over this layered phyllo base.
- Add top phyllo layers: Cover the beef layer with the remaining phyllo sheets, again brushing each sheet with melted butter to ensure crispness and a golden finish once baked.
- Prepare and pour custard: In a bowl, whisk together the milk, eggs, and heavy cream until fully blended. Pour this custard mixture evenly over the layered goulash in the baking dish.
- Add cheese topping (optional): If desired, sprinkle shredded mozzarella cheese over the top for added richness and a melty finish.
- Bake the goulash: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the custard is set.
- Rest and serve: Remove the goulash from the oven and let it rest for 10 minutes to allow the layers to set. Slice into portions, garnish with fresh chopped parsley, and serve warm.
Notes
- Work quickly when handling phyllo dough and keep it covered with a damp towel to prevent it from drying out.
- You can substitute ground lamb for ground beef for a more traditional Egyptian flavor.
- This dish pairs beautifully with a simple salad, such as a cucumber and tomato salad dressed with lemon and olive oil.
