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.
