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Egyptian Goulash (Phyllo Meat Pie) Recipe

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This Egyptian Goulash recipe is a delightful phyllo meat pie featuring layers of crispy, flaky phyllo dough filled with a spiced ground beef mixture. Infused with aromatic 7 Spice and coriander, this savory pie is brushed with melted butter and an egg wash for a golden finish. Perfect for a comforting meal, it combines Middle Eastern flavors with a flaky pastry crust.

Ingredients

Meat Filling

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound lean ground beef
  • 2 teaspoons 7 Spice
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Phyllo Layers

  • 1 pound box of phyllo sheets (9"x14", room temperature)
  • ½ cup unsalted butter, melted

Egg Wash

  • 1 large egg
  • ½ cup whole milk

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with some of the melted butter. Trim the phyllo sheets if necessary to fit the baking dish dimensions.
  2. Sauté Onions and Garlic: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds to release the aroma.
  3. Cook Ground Beef and Spices: Add the ground beef to the skillet along with 7 Spice, coriander, salt, and black pepper. Cook for approximately 8 minutes, stirring occasionally, until the beef is browned and fully cooked. Remove from heat and allow the mixture to cool slightly.
  4. Layer the Phyllo and Meat: Place one stack of about 20 phyllo sheets into the prepared baking dish. Spread the cooked ground beef mixture evenly over the phyllo base. Then, layer the remaining phyllo sheets over the meat filling carefully to avoid tearing.
  5. Cut the Pie: Using a sharp knife, cut the assembled meat pie into 12 squares by making 2 cuts lengthwise and 3 cuts crosswise. Hold the phyllo layers gently with one hand to prevent shifting while cutting.
  6. Butter the Layers: Pour the remaining melted butter evenly over the top of the phyllo. Let it settle between the layers for about 5 minutes to ensure even distribution.
  7. Prepare and Pour Egg Wash: Whisk together the egg and whole milk until well blended. Slowly pour this mixture evenly over the top of the pie. Carefully shake the baking dish to help spread the egg wash uniformly. Allow it to rest for an additional 5 minutes.
  8. Bake: Place the dish uncovered in the preheated oven. Bake for 40 to 45 minutes or until the phyllo is golden brown, crispy, and flaky on top.
  9. Rest and Final Cut: Remove from oven and let the pie rest for 10 minutes. Once rested, trace over the cut lines again with a knife to separate the squares neatly before serving.

Notes

  • Keep phyllo sheets covered with a damp cloth while working to prevent them from drying out.
  • Make sure to brush the phyllo with melted butter gently to prevent tearing.
  • You can substitute ground beef with ground lamb or turkey for variation.
  • Serve warm with a side of yogurt or a fresh salad for a complete meal.
  • Leftovers can be reheated in the oven to maintain crispiness.

Find it online: https://dishcooks.com/egyptian-goulash-phyllo-meat-pie-recipe/