Description
Discover the irresistible blend of tender spiced minced meat wrapped in crispy, buttery phyllo layers with this classic Egyptian Goulash recipe. Perfect for a comforting dinner or impressive gathering! #EgyptianGoulash #PhylloPie #MiddleEasternCuisine #ComfortFood
Ingredients
Scale
For the Filling
- 500g minced meat (beef or lamb)
- 1 medium red onion, finely chopped
- ½ tsp black pepper
- ¾ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- 2 Tbsp olive oil
- ½ cup boiling water
Milk and Egg Mixture
- 1 large egg
- 2 Tbsp oil or melted unsalted butter
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¾ cup milk
For Phyllo Layers and Brushing
- ¼ cup melted butter
- 18 sheets of phyllo dough
Instructions
- Prepare the filling: In a skillet, heat olive oil over medium heat. Add chopped onion and cook until softened. Add minced meat, black pepper, salt, paprika, and garlic powder. Cook until browned. Pour in boiling water and simmer until absorbed. Remove from heat and let cool.
- Make the milk and egg mixture: In a bowl, whisk together egg, oil or melted butter, baking powder, salt, pepper, and milk. Set aside.
- Assemble the goulash: Preheat oven to 180°C (350°F). Brush a baking dish with melted butter. Layer 9 sheets of phyllo dough, brushing each sheet lightly with butter. Spread the meat filling evenly over the top.
- Add remaining layers: Layer remaining 9 sheets of phyllo dough on top of the filling, brushing each sheet with butter.
- Cut and pour: Using a sharp knife, cut the assembled goulash into squares or diamonds. Pour the milk and egg mixture evenly over the top.
- Bake: Bake for 35–40 minutes until golden and crisp on top. Let rest for a few minutes before serving.
Notes
- Use fresh phyllo sheets, thawed carefully to prevent tearing.
- For extra flavor, add a pinch of cinnamon or allspice to the meat filling.
- Serve warm with a side of yogurt or a fresh salad.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg