Description
Egyptian Beef Goulash is a savory layered pastry dish featuring spiced ground beef wrapped in crispy phyllo dough. Baked to golden perfection with a rich egg and milk wash, this comforting meal blends fragrant Middle Eastern spices like allspice, cinnamon, and paprika with tender meat and flaky pastry, perfect for a hearty family dinner or festive gathering.
Ingredients
Scale
Beef Filling
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
Phyllo Layers
- 1 package phyllo dough, thawed
- 1/2 cup melted butter (or as needed for brushing)
Egg Wash
- 1 cup milk
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the goulash.
- Sauté Onions: Heat olive oil in a large skillet over medium heat, add the finely chopped onion, and sauté for 3–4 minutes until translucent and fragrant.
- Cook Beef: Add the ground beef to the skillet, cooking until browned while breaking it apart with a spatula for even cooking.
- Season Filling: Stir in salt, pepper, ground allspice, cinnamon, and paprika; cook for an additional 2–3 minutes to combine flavors, then remove from heat.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with melted butter to prevent sticking and add flavor.
- Layer Phyllo (Base): Layer half of the thawed phyllo sheets in the baking dish, brushing each sheet generously with melted butter before adding the next for a crispy, buttery crust.
- Add Filling: Evenly spread the cooked beef mixture over the layered phyllo base.
- Layer Phyllo (Top): Cover the beef with the remaining phyllo sheets, again brushing each sheet with melted butter.
- Score Pastry: Using a sharp knife, cut through the layered pastry into squares or diamond shapes to facilitate slicing after baking.
- Prepare Egg Wash: In a small bowl, whisk together milk and eggs until smooth, then pour this mixture evenly over the entire dish to enrich the topping and help it brown.
- Bake: Place the dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and crisp.
- Rest and Serve: Remove the goulash from the oven and let it rest for 10 minutes before serving to allow flavors to set and to cool slightly for easy slicing.
Notes
- Use thawed phyllo dough to prevent tearing; keep covered with a damp towel while working to maintain moisture.
- Brush each phyllo layer generously with melted butter to ensure crisp, golden layers.
- Adjust spices to taste, adding more cinnamon or paprika for a richer flavor.
- Serve warm as a main course alongside a fresh salad or yogurt sauce for balance.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven to maintain crispness.
