Description
This traditional Egyptian Goulash recipe features a flavorful ground beef filling seasoned with warm spices, layered within crispy, golden phyllo dough and baked to perfection. A delightful blend of savory meat and flaky pastry makes it a comforting and satisfying dish perfect for family meals or gatherings.
Ingredients
Units
Scale
Ground Beef Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1.5 pounds lean ground beef
- 1 teaspoon allspice
- 1/2 teaspoon ground black pepper, or to taste
- 1 teaspoon salt (preferably pink salt), or to taste
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 tablespoon tomato paste
Phyllo Dough Mixture
- 1 packet (16oz) phyllo dough, thawed
- 1/2 cup light tasting olive oil
- 1/4 cup ghee or butter, melted
- 1 cup milk
- 1 large egg
- Salt and pepper, to taste
Instructions
- Prepare the ground beef filling: Heat olive oil in a large non-stick skillet over medium-high heat. Add the finely chopped onion and sauté for 2-3 minutes until softened and translucent. Add the ground beef and break it apart with a spatula. Stir in allspice, black pepper, salt, cinnamon, ginger, and tomato paste. Continue cooking, stirring frequently, until the beef is evenly browned with no pink spots remaining. Remove from heat and set aside.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the assembled pie.
- Prepare the phyllo layering: Melt the ghee or butter in a small saucepan or microwave-safe bowl. Combine it with the light tasting olive oil. Brush or spray an oven-safe baking dish with some of this oil mixture to prevent sticking. Lay down 2-3 sheets of phyllo dough flat on the dish, brushing each layer generously with the ghee and olive oil mixture. Continue layering 2-3 sheets at a time, brushing between each layer, until you have used half of the phyllo package.
- Add the filling: Spread the cooked ground beef mixture evenly over the layered phyllo dough in the dish.
- Layer the remaining phyllo sheets: Continue layering the remaining phyllo sheets on top of the beef filling, brushing each 2-3 sheet layer with the oil mixture as before, until the entire package is used. Once layered, cut the assembled pie into squares or diamond shapes before baking to make serving easier.
- Add milk and egg mixture: In a measuring cup, beat together the egg and milk, seasoning with a pinch of salt and pepper. Slowly pour this liquid evenly over the pie, tilting the dish carefully in all directions to ensure the mixture spreads throughout the layers.
- Bake the pie: Place the dish in the preheated oven and bake for 20-30 minutes or until the phyllo crust is golden brown and crispy.
- Cool and serve: Allow the pie to cool slightly after baking, then serve warm, enjoying the crispy, savory layers filled with spiced ground beef.
Notes
- Note1: Feel free to add your favorite vegetables to the ground beef mixture, such as celery, peas, corn, or small green beans, for added nutrition and flavor.
- Note2: The original recipe used 1 cup of fat (usually butter), but to reduce fat content, light tasting olive oil combined with some ghee was used here. You can experiment with using ⅓ cup of olive oil and 2 tablespoons of ghee for a lighter version without sacrificing flavor.
- Please check the nutrition disclaimer policy if you have dietary restrictions.
Nutrition
- Serving Size: 1 piece (1/24th of pie)
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
