Egyptian Goulash (Phyllo Meat Pie)

Hey there, my foodie friend! Get ready to savor the crispy, savory delight of Egyptian Goulash—a Middle Eastern masterpiece that’s nothing like the Hungarian stew you might be thinking of! This is a flaky, golden phyllo meat pie, layered with spiced ground beef and onions, baked to perfection with a touch of creamy egg-milk soak for a gooey center. Perfect for family gatherings, Ramadan iftars, or a cozy dinner, this dish is a showstopper that’s surprisingly easy to make. Trust me, this recipe is a total game-changer, and you’ll be hooked after the first crunchy bite!

Why You’ll Love Egyptian Goulash
This isn’t just a meal—it’s a celebration of texture and flavor that brings people together. Whether you’re serving it as a main dish or a side at a big feast, here’s why it’s a must-make:

• Versatile: Serve as a main with a salad, a side for potlucks, or even as an appetizer cut into smaller squares.
• Budget-Friendly: Uses affordable ingredients like phyllo dough, ground beef, and pantry spices, perfect for feeding a crowd.
• Quick and Easy: About 20 minutes of prep and 30 minutes in the oven, with store-bought phyllo making it a breeze.
• Customizable: Swap beef for lamb, add veggies like peas, or try a cheese or spinach filling for a twist.
• Crowd-Pleasing: The crispy phyllo and spiced meat are a hit with kids, adults, and anyone who loves comfort food.

Ingredients in Egyptian Goulash

This dish comes together with simple ingredients that create a crispy, flavorful pie. Here’s what makes it so special:

Phyllo Dough

Store-bought frozen phyllo dough delivers the signature flaky, crispy layers. Thaw it overnight for ease.

Ground Beef

Lean ground beef forms the hearty, savory filling, spiced to perfection.

Onion

Diced onion adds sweetness and depth to the meat mixture.

Baharat

This Middle Eastern spice blend (with cinnamon, allspice, and cumin) gives the filling its warm, aromatic flavor.

Tomato Paste

A touch of tomato paste adds umami and a hint of richness.

Olive Oil and Butter

A mix of olive oil and melted butter is brushed between phyllo layers for golden crispiness.

Egg and Milk

Whisked together, this soak adds a creamy, gooey texture to the center when baked.

Salt and Pepper

Essentials to season the filling and enhance all the flavors.

Ingredients List

• 1 (16 oz) package frozen phyllo dough, thawed overnight in the fridge
• 1 lb lean ground beef
• 1 medium onion, finely diced
• 1 tbsp tomato paste
• 1 tsp baharat spice blend (or substitute with ½ tsp allspice and ¼ tsp cinnamon)
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup olive oil (or ¼ cup olive oil + ¼ cup melted butter)
• 1 large egg
• 1 cup whole milk
• Optional: ¼ cup peas or chopped parsley for the filling

Instructions

Let’s make this crispy, savory pie:

Thaw the Phyllo Dough

Thaw phyllo dough in the fridge overnight or on the counter for 2 hours. Keep sheets covered with a damp kitchen towel while working to prevent drying.

Cook the Meat Filling

Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté diced onion for 5-7 minutes until soft. Add ground beef, breaking it up, and cook until browned (8-10 minutes). Stir in tomato paste, baharat, garlic powder, salt, and pepper. Cook for 2 more minutes. If using peas or parsley, stir in now. Set aside to cool slightly.

Preheat the Oven

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.

Assemble the Pie

Lay 1 phyllo sheet in the baking dish, letting excess hang over the edges. Brush generously with olive oil (or oil-butter mix). Repeat with 9 more sheets (10 total), brushing each. Spread the cooled meat filling evenly over the phyllo. Top with 10 more phyllo sheets, brushing each with oil. Fold overhanging edges inward and brush the top with oil.

Cut and Soak

Using a sharp knife, cut the pie into 12 squares, going all the way through. Whisk egg and milk together, then pour evenly over the pie, tilting the pan to ensure it seeps into the cuts.

Bake

Bake for 25-30 minutes, or until golden brown and crispy. If the top browns too quickly, cover loosely with foil.

Finishing Touches

Let the goulash rest for 5-10 minutes. Recut along the lines for easy serving. Serve hot or at room temperature.

Serve and Enjoy

Serve as a main dish with a fresh Egyptian salad (salata baladi) and yogurt, or as a side with roasted meats or molokhia.

Nutrition Facts

Servings: 12
Calories per serving: 280 kcal

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

How to Serve Egyptian Goulash

This pie is a star on its own, but here’s how to make it shine:

• Fresh Salads: Pair with a cucumber-tomato salad or salata baladi for a refreshing crunch.
• Creamy Accompaniments: Serve with plain yogurt or a tahini dip for drizzling.
• Protein Pairings: Complements grilled chicken, biftek, or kebabs for a feast.
• Vegetable Sides: Roasted veggies or a bowl of molokhia soup add variety.
• As an Appetizer: Cut into smaller squares for a party-friendly finger food.

Presentation matters! Serve on a large platter with a sprinkle of parsley or sesame seeds for a vibrant, inviting look.

Additional Tips

Here’s how to make this goulash even better:

• Phyllo Handling: Work quickly and keep phyllo covered with a damp towel to avoid drying. If a sheet tears, patch it with another—it won’t show after baking.
• Make Ahead: Prep the pie up to the cutting step, cover tightly, and refrigerate for up to 24 hours. Add the egg-milk soak just before baking.
• Spice It Up: Add a pinch of red pepper flakes or smoked paprika to the filling for a kick.
• Dietary Adjustments: Swap beef for ground lamb or chicken, or use spinach and feta for a vegetarian version. For gluten-free, seek gluten-free phyllo (rare but available).
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a 350°F oven for 10-15 minutes to restore crispiness.

FAQ Section

Q1: Can I use fresh phyllo instead of frozen?
A1: Yes, but fresh phyllo is rare. If available, use it straight from the package, keeping it moist with a damp towel.

Q2: Can I make this ahead of time?
A2: Yes! Assemble up to the cutting step, refrigerate for up to 24 hours, then add the egg-milk soak and bake.

Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a 350°F oven to keep crispy.

Q4: Can I skip the egg-milk soak?
A4: Yes, for a crispier pie, but the soak adds a creamy, gooey center that’s traditional. Adjust to taste.

Q5: What’s the best way to reheat this?
A5: Reheat in a 350°F oven for 10-15 minutes. Microwaving can make it soggy.

Q6: Can I double the recipe?
A6: Yes! Use a larger pan (like 12×18) or two 9×13 pans. Double ingredients and check for doneness at 30 minutes.

Q7: Can I add cheese to the filling?
A7: Absolutely! Sprinkle feta or mozzarella in the meat layer for extra richness.

Q8: Is this dish kid-friendly?
A8: Yes! The crispy texture and mild spices appeal to kids. Skip any spicy add-ins for younger palates.

Q9: Where can I find phyllo dough?
A9: Look in the freezer section of grocery stores near puff pastry, or check Middle Eastern markets. Athens brand is common.

Q10: Why is my phyllo soggy?
A10: Brush each layer generously with oil or butter, ensure deep cuts for the soak to distribute evenly, and bake until golden.

Conclusion

This Egyptian Goulash is your new go-to for a crispy, comforting dish that’s as fun to make as it is to eat. With its flaky phyllo layers, spiced beef filling, and creamy center, every bite is a taste of Middle Eastern tradition. Whether you’re serving it at a family dinner, a festive gathering, or just treating yourself, this phyllo meat pie is sure to impress and satisfy. So grab your phyllo, spice up that beef, and get ready to enjoy a slice of pure, golden deliciousness

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