Discover the warm, inviting flavors of Egyptian Beef Goulash, a delightful dish that layers spiced ground beef between crisp, flaky sheets of phyllo pastry. Each bite offers the perfect balance of savory filling and golden crunch, making it a true comfort food classic with Mediterranean flair. Whether for a special occasion or a cozy family meal, this recipe transforms simple ingredients into an irresistible feast that brings everyone around the table.
Ingredients You’ll Need
The magic of Egyptian Beef Goulash lies in a handful of humble pantry staples, each working together to build bold taste and beautiful texture. These essential ingredients come together in the easiest way, creating something extraordinary right from your kitchen.
- Ground beef: Choose lean or medium ground beef; it forms the savory, juicy core of the filling.
- Phyllo pastry: These delicate sheets bake up golden and crisp, giving the dish its signature flaky layers.
- Onion: Finely diced for sweetness and depth in the beef mixture.
- Garlic: Just a couple cloves add rich aroma—the difference shows in every bite!
- Butter: Melted butter is brushed between the phyllo layers for unbeatable flavor and crispness.
- Spices (salt, black pepper, allspice, and a hint of cinnamon): Everyday spices that bring unmistakable Egyptian warmth to the filling.
- Egg and milk (for the custard): Whisked together and poured over the assembled goulash for a custardy finish.
- Olive oil: Used to cook the beef and onion, lending a silky texture to the filling.
- Fresh parsley: Chopped parsley sprinkled into the filling lifts the whole flavor profile and adds color.
How to Make Egyptian Beef Goulash
Step 1: Sauté the Beef Filling
Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened and slightly golden, about 3 minutes. Stir in the garlic, then immediately add the ground beef, breaking it up with a wooden spoon. Cook until browned and crumbly, then sprinkle in salt, black pepper, allspice, and cinnamon. Once fragrant, fold in the fresh parsley. Remove from heat and let it cool.
Step 2: Prepare Your Phyllo Pastry
Unroll the phyllo dough and cover it with a slightly damp towel to keep it from drying out. Gently brush a large baking dish with melted butter. Working quickly, layer half the phyllo sheets into the pan, brushing each one with butter before adding the next. This is what makes Egyptian Beef Goulash so golden and flaky!
Step 3: Assemble the Layers
Spoon the cooled beef filling evenly over the bottom layer of phyllo. Spread it gently with a spatula to reach every corner. Layer the remaining phyllo sheets over the top, brushing each layer with butter as before. If the edges hang over the pan, simply tuck them in for a neater finish.
Step 4: Cut and Pour the Custard
Using a sharp knife, slice through the assembled goulash into even squares or diamonds. In a bowl, whisk together the egg and milk until smooth. Carefully pour the mixture over the phyllo, letting it seep into the cuts. This custard sets as it bakes, giving Egyptian Beef Goulash its signature structure.
Step 5: Bake to Perfection
Transfer the dish to a preheated oven and bake at 375°F (190°C) for 35-40 minutes, or until the top is golden and crisp and the custard is set. The aroma of baking phyllo and spiced beef will fill your kitchen, drawing everyone in. Allow it to cool for 10 minutes before serving so the squares hold their shape.
How to Serve Egyptian Beef Goulash
Garnishes
For a finishing touch, scatter a handful of chopped fresh parsley over the piping-hot tray. A little squeeze of lemon juice right before serving brightens the whole dish, and a sprinkle of toasted sesame seeds will bring out even more flavor and crunch.
Side Dishes
Egyptian Beef Goulash pairs beautifully with a crisp green salad or sliced tomatoes and cucumbers drizzled with olive oil and lemon. For a heartier spread, serve alongside rice pilaf, lentil soup, or even a simple yogurt dip to complement the rich, savory flavors.
Creative Ways to Present
For special occasions, cut the baked goulash into elegant diamonds and arrange on a platter lined with herbs. Mini squares make perfect finger food for gatherings. Or try layering the filling into individual ramekins with small phyllo squares for charming single servings everyone will love.
Make Ahead and Storage
Storing Leftovers
Let any leftover Egyptian Beef Goulash cool to room temperature, then cover tightly or transfer to an airtight container. It keeps fresh in the refrigerator for up to 3 days without losing its signature crunch and flavor.
Freezing
This dish can be made ahead and frozen either before or after baking. Wrap portions tightly in plastic wrap and foil; freeze for up to 2 months. If freezing unbaked, assemble but don’t add the custard—save that for right before baking.
Reheating
To warm refrigerated leftovers, place pieces on a baking sheet and reheat in a 350°F (175°C) oven until hot and crispy. For frozen goulash, let it thaw overnight in the fridge, then reheat as above. Avoid microwaving if you can—an oven brings back the phyllo’s golden crunch best!
FAQs
What’s the secret to getting crispy phyllo layers?
Generously brushing each phyllo sheet with melted butter before layering is key. Work quickly to prevent the sheets from drying out, and always bake until golden for that perfect shattering crunch.
Can I substitute beef with another protein?
Absolutely! Lamb, ground chicken, or even turkey all work well. Each brings a slightly different flavor, allowing the Egyptian Beef Goulash to shine in new ways every time.
How do I prevent the bottom from getting soggy?
Make sure your filling isn’t too wet, and bake the goulash in the lower third of the oven so the base gets plenty of heat. Letting it rest before slicing will also help the layers firm up.
Can I make Egyptian Beef Goulash ahead for a party?
Yes, it’s a fantastic make-ahead dish! Assemble fully, cover tightly, and keep in the fridge for up to 24 hours before baking. Pour the custard on right before it goes in the oven for the best texture.
What should I do if my phyllo dough tears?
Don’t worry—phyllo is forgiving! Just patch together the sheets as you layer. The sweeping layers of buttered pastry in Egyptian Beef Goulash will hide any small imperfections.
Final Thoughts
This Egyptian Beef Goulash recipe is a celebration of flavor, texture, and family tradition that’s just waiting for you to dive in. Whether you’re new to Mediterranean dishes or already a fan, this crowd-pleaser invites you to make your own delicious memories—so gather your loved ones and give it a try!
Print
Egyptian Beef Goulash Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Bake
- Cuisine: Mediterranean
- Diet: Halal
Description
Egyptian Beef Goulash is a comforting Mediterranean-style pastry dish with seasoned ground beef layered between crisp phyllo sheets and baked with a silky egg-milk custard, offering savory, flaky perfection in every bite.
Ingredients
- 1 lb ground beef
- 6–8 sheets phyllo pastry
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground allspice
- 1/8 tsp ground cinnamon
- 2 tbsp fresh parsley, chopped
- 4 tbsp melted butter
- 1 large egg
- 1/2 cup milk
Instructions
- Heat olive oil in a skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook briefly. Add ground beef and cook until browned and crumbly.
- Season beef with salt, pepper, allspice, cinnamon; stir in parsley. Remove from heat and let cool slightly.
- Unroll phyllo and keep covered with a damp towel. Brush a baking dish with melted butter. Layer half the phyllo sheets in the dish, brushing each with butter.
- Spread cooled beef mixture evenly over phyllo. Layer remaining phyllo on top, brushing each sheet with butter and tucking in edges.
- Cut assembled goulash into squares or diamonds. Whisk together egg and milk, then pour gently over the phyllo, allowing it to seep into the cuts.
- Bake at 375°F (190°C) for 35–40 minutes, until the top is golden and the custard is set. Let rest 10 minutes, then serve.
Notes
- Garnish with chopped parsley, a squeeze of lemon, or toasted sesame seeds for brightness and texture.
- Serve alongside crisp salad, tomato-cucumber salad, rice pilaf, lentil soup, or yogurt dip.
- Cut into diamonds and arrange on a platter for a festive presentation; mini versions in ramekins work for individual servings.
- Store leftovers in the refrigerator for up to 3 days—phyllo retains crunch well when reheated.
- Freeze assembled unbaked goulash (without custard) or fully cooked portions for up to 2 months. Add custard just before baking if freezing before cooking.
- Reheat refrigerated or thawed portions in a 350°F oven until warmed and crisp—avoid microwaving to preserve flakiness.
- Substitute lamb, ground chicken, or turkey for beef to vary flavors.
- Ensure the filling isn’t too wet to avoid soggy pastry; resting after baking helps firm up layers.
- Phyllo tears are fine—patch any small rips as you layer; butter and layers hide imperfections.
- Great for make-ahead entertaining: assemble ahead, refrigerate, and pour custard just before baking.
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