If you’re searching for a show-stopping savory pie with lush layers of golden pastry and a fragrant, spiced meat filling, Egyptian Goulash is exactly the comfort food you need. This glorious main course features crisp, buttery phyllo surrounding a juicy mix of beef or lamb, aromatic spices, and fresh parsley, finished with a luscious egg-milk custard that ties everything together. It’s the kind of dish that has guests fighting over the last piece, and once you try Egyptian Goulash, you’ll understand why it’s a beloved staple at gatherings and family dinners alike.
Ingredients You’ll Need
What makes Egyptian Goulash truly special is how a handful of accessible ingredients come together to create something deeply satisfying. Each element has its role, building layers of texture and lending bursts of flavor to every single bite. Let’s break down what you’ll need and why it matters:
- Phyllo Dough: This light, paper-thin pastry creates the irresistible shattering crunch in every layer—be sure to keep it covered to prevent drying out!
- Unsalted Butter: Melted and brushed between each sheet, it gives the phyllo a rich flavor and that golden crispness we love.
- Olive Oil: Used to sauté the onions and start the filling, olive oil adds a lovely fruitiness and helps prevent sticking.
- Onion: Finely chopped onion delivers a sweet, savory base and depth of flavor to the meat filling.
- Ground Beef or Lamb: Choose your favorite for a hearty, juicy filling—lamb offers a bit more richness, while beef is classic and mild.
- Salt: Essential for seasoning at both the filling and custard stages, salt ensures every bite pops with flavor.
- Black Pepper: A hint of background heat that balances the other warm spices.
- Cinnamon: Don’t skip it! Just a pinch adds unmistakable warmth and a hint of sweetness that sets Egyptian Goulash apart.
- Allspice: This aromatic spice brings a subtle clove-like complexity to the meat mixture.
- Nutmeg: A touch of nutmeg in the filling enhances its depth and earthy aroma.
- Chopped Parsley: Fresh parsley brightens up the filling and adds a fresh, green color contrast.
- Whole Milk: Mixing milk with eggs creates that signature custard, making the goulash sliceable yet luxuriously soft.
- Large Eggs: The eggs bind the custard and ensure each square of Egyptian Goulash holds together.
How to Make Egyptian Goulash
Step 1: Prepare Your Baking Dish and Ingredients
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish with a bit of melted butter or oil. Lay out your phyllo dough to thaw if you haven’t already, and keep a damp towel handy to cover it and prevent it from drying. Measure and prep all your ingredients—it makes assembly smooth and stress-free.
Step 2: Cook the Savory Filling
Heat olive oil in a large skillet over medium heat. Add your finely chopped onion and sauté until it turns soft and translucent, about 4-5 minutes. Next, add the ground beef or lamb, breaking it up as it cooks. When the meat is browned and juices have mostly evaporated, sprinkle in the salt, black pepper, cinnamon, allspice, and nutmeg. Stir until the kitchen smells heavenly. Remove from heat, fold in the chopped parsley, and let the mix cool slightly.
Step 3: Layer the Phyllo and Filling
This is the soothing, hands-on part! Unroll your phyllo and place the first sheet into your prepared dish, letting the edges hang over if needed. Brush it lightly with melted butter, then repeat with half the phyllo sheets, buttering each layer. Spoon the cooled meat filling evenly over the stack. Cover with the remaining phyllo sheets, again brushing each with butter. You should have a beautiful, stacked pie ready for the oven.
Step 4: Score and Custard
Using a sharp knife, carefully score the top phyllo layers into squares or diamonds—this makes serving easier and looks extra inviting. In a small bowl, whisk together the milk, eggs, and remaining 1/4 teaspoon salt until smooth. Pour this custard gently over the assembled goulash, making sure to distribute it evenly so it soaks in as it bakes.
Step 5: Bake to Golden Perfection
Slide your assembled Egyptian Goulash into the oven and bake for 45 to 50 minutes. You’re looking for a golden, puffed top and bubbling edges. The aroma filling your kitchen will make it hard to wait! Once baked, let the goulash rest for 10 minutes—this helps the custard set so each slice holds together beautifully.
How to Serve Egyptian Goulash
Garnishes
For a final flourish, scatter freshly chopped parsley or mint for color and freshness. A sprinkle of toasted pine nuts or a dusting of sumac adds elegance and a subtle tang, elevating Egyptian Goulash from homey to holiday-worthy.
Side Dishes
This savory pie pairs wonderfully with a crisp cucumber-tomato salad, tangy pickled vegetables, or a dollop of cooling yogurt. The freshness of these sides balances the rich, buttery layers, making each forkful feel lighter and more vibrant.
Creative Ways to Present
Try cutting Egyptian Goulash into elegant diamonds or squares for a classic look, or use small round cutters and serve as cute, bite-sized appetizers for a party. You can even bake mini versions in muffin tins for individual servings—your guests will be wowed by both the taste and the presentation!
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, leftover Egyptian Goulash can be covered tightly and stored in the refrigerator for up to three days. The layers will soften slightly but the flavors meld and deepen overnight, making next-day slices just as crave-worthy.
Freezing
Egyptian Goulash freezes beautifully. Cut cooled slices and wrap them tightly in foil or plastic before placing in an airtight container. They’ll keep for up to two months—perfect for whenever you need a quick, homemade meal without the effort.
Reheating
To reheat, place slices on a baking sheet in a 350°F oven until warmed through and re-crisped, about 10-15 minutes. You can also microwave for convenience, but the oven method revives the phyllo’s signature crunch, making it worth the extra few minutes.
FAQs
Is Egyptian Goulash spicy?
No, Egyptian Goulash isn’t spicy—rather, it’s warmly spiced. The cinnamon, allspice, and nutmeg create a cozy depth of flavor without adding heat. If you crave a subtle kick, try adding a pinch of cayenne to the meat filling.
Can I use pre-cooked meat for the filling?
For best results, cook the ground meat fresh with onion and spices so the flavors meld properly. If you have leftover cooked beef or lamb, you can chop it small and season well to approximate the original filling.
How do I keep phyllo from tearing?
Phyllo dough is delicate, so thaw it in the refrigerator overnight and keep unused sheets covered with a damp towel as you work. If it rips, just patch together—no one will notice once the goulash bakes up golden!
Can I make a vegetarian version?
Absolutely! Swap the ground meat for seasoned sautéed mushrooms, lentils, or a mix of roasted vegetables. The custard and phyllo will bind your filling just as beautifully for a meatless Egyptian Goulash.
What makes Egyptian Goulash different from Hungarian goulash?
Despite its name, Egyptian Goulash is a layered meat pie wrapped in phyllo, while Hungarian goulash is a paprika-spiked stew. If you want a crispy, sliceable dish with Mediterranean flavors, the Egyptian version is the one to try!
Final Thoughts
I can’t wait for you to try this Egyptian Goulash in your own kitchen. With its buttery layers and delicately spiced filling, this is one of those dishes that wins hearts at first bite. Don’t be surprised if it becomes your new favorite comfort food—after all, nothing brings people together like a warm slice served straight from the oven!
Print
Egyptian Goulash Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Egyptian, Middle Eastern
- Diet: Non-Vegetarian
Description
Experience the flavors of Egypt with this delicious Egyptian Goulash recipe. Layers of savory ground beef or lamb spiced to perfection, nestled between flaky phyllo dough sheets, and baked to golden perfection. A delightful dish that will transport your taste buds to the Middle East.
Ingredients
Phyllo Layers:
- 1 package phyllo dough, thawed
- 1/2 cup unsalted butter, melted
Meat Filling:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 pound ground beef or lamb
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 cup chopped parsley
Egg Mixture:
- 1 cup whole milk
- 2 large eggs
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Sauté Onion: In a skillet, sauté the onion in olive oil until soft.
- Cook Meat: Add ground beef or lamb, cook until browned. Season with salt, pepper, cinnamon, allspice, and nutmeg. Stir in parsley.
- Layer Phyllo: Layer phyllo sheets in the baking dish, brushing each with melted butter. Spread the meat mixture over the layers.
- Top and Score: Top with remaining phyllo sheets, score the top layer. Whisk together milk, eggs, and salt, pour over goulash.
- Bake: Bake for 45-50 minutes until golden and set. Rest before serving.
Notes
- Egyptian goulash is a savory meat pie with flaky phyllo layers.
- You can prepare it ahead and bake just before serving.
- Pair with a fresh salad or yogurt sauce for a complete meal.
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