Egyptian Beef Goulash (Phyllo Beef Pie) Recipe

Introduction

Egyptian Beef Goulash is a savory phyllo pie filled with spiced ground beef, nuts, and tamarind, delivering a delightful blend of flavors and textures. Crispy layers of phyllo combined with a rich, aromatic filling make this dish a comforting and impressive meal for any occasion.

Ingredients

• 250g (8 oz) phyllo dough sheets, thawed overnight (about 8 sheets)
• 250ml (1 cup) full-fat milk
• 1 large egg
• 1 tsp nutmeg, preferably freshly grated
• 2 tbsp olive oil
• 1 large white onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp fresh thyme leaves, finely chopped
• 500g (18 oz) ground beef or lamb
• 1 tbsp baharat, 7-spice, or 9-spice blend
• 50g (1.7 oz) slivered almonds or pine nuts, toasted
• 2 tbsp tamarind paste
• 120ml (1/2 cup) melted butter, olive oil, or a mix of both

Instructions

1. Step 1: Preheat the oven to 180°C (350°F). Grease a baking dish with melted butter or oil.
2. Step 2: In a skillet, heat 2 tablespoons of olive oil. Add the chopped onion and cook until softened.
3. Step 3: Add the garlic and thyme, stirring for another minute until fragrant.
4. Step 4: Add the ground beef or lamb and cook until browned, breaking it apart as it cooks.
5. Step 5: Season with the spice blend, salt, and nutmeg. Stir in the toasted nuts and tamarind paste. Cook for 2–3 minutes, then remove from heat and let cool slightly.
6. Step 6: Brush the bottom of the baking dish with melted butter. Layer half of the phyllo sheets, brushing each sheet with butter as you stack them.
7. Step 7: Spread the meat mixture evenly over the phyllo.
8. Step 8: Layer the remaining phyllo sheets on top, brushing each with melted butter.
9. Step 9: Using a sharp knife, score the top into squares or diamonds.
10. Step 10: In a bowl, whisk together the milk and egg. Pour the mixture evenly over the pie.
11. Step 11: Bake for 40–45 minutes, or until the top is golden and crisp.
12. Step 12: Let rest for 10 minutes before slicing and serving.

Tips & Variations

• Use lamb for a richer flavor or mix beef and lamb for balance.
• Substitute tamarind paste with a mix of lemon juice and a touch of brown sugar if unavailable.
• Brush phyllo sheets gently to avoid tearing and cover unused sheets with a damp cloth to keep them from drying out.
• Add chopped fresh parsley or cilantro to the meat mixture for extra freshness.

Storage

Store leftover goulash covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or skillet to retain crispness. This pie can also be frozen before baking; thaw overnight in the refrigerator before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, you can replace the ground meat with sautéed mushrooms, lentils, or a mix of vegetables and legumes while keeping the same seasoning for a satisfying vegetarian version.

How do I prevent the phyllo dough from drying out?

Keep phyllo sheets covered with a slightly damp kitchen towel while working. Brush each sheet thoroughly with butter or oil to maintain moisture and achieve a crisp, golden crust.

Egyptian Beef Goulash (Phyllo Beef Pie) Recipe

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Egyptian Beef Goulash is a savory phyllo beef pie featuring a spiced ground beef and lamb mixture enriched with aromatic herbs, tamarind paste, and toasted nuts, layered between crispy sheets of phyllo dough and baked to golden perfection. This traditional Egyptian dish combines flaky textures with robust flavors, making it a delicious centerpiece for any meal.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Egyptian

Ingredients

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Phyllo and Butter

• 250g (8 oz) phyllo dough sheets, thawed overnight (about 8 sheets)
• 120ml (1/2 cup) melted butter, olive oil, or a mix of both

Meat Filling

• 2 tbsp olive oil
• 1 large white onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp fresh thyme leaves, finely chopped
• 500g (18 oz) ground beef or lamb
• 1 tbsp baharat, 7-spice, or 9-spice blend
• 1 tsp nutmeg, preferably freshly grated
• Salt to taste
• 50g (1.7 oz) slivered almonds or pine nuts, toasted
• 2 tbsp tamarind paste

Egg Wash

• 250ml (1 cup) full-fat milk
• 1 large egg

Instructions

1. Preheat the Oven: Set your oven to 180°C (350°F) and grease a baking dish with some melted butter or oil to prevent sticking.
2. Cook the Onion: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and cook it until softened and translucent, releasing its natural sweetness.
3. Add Garlic and Thyme: Stir in the minced garlic and fresh thyme leaves, cooking for an additional minute until fragrant and aromatic.
4. Brown the Meat: Incorporate the ground beef or lamb into the skillet. Cook thoroughly until browned, breaking it apart with a spoon to ensure even cooking.
5. Season and Add Nuts: Sprinkle in the baharat or your chosen spice blend, freshly grated nutmeg, and salt to taste. Stir in the toasted slivered almonds or pine nuts along with the tamarind paste. Allow the mixture to cook together for 2 to 3 minutes, then remove from heat and cool slightly.
6. Prepare the Phyllo Base: Brush the bottom of your greased baking dish with melted butter. Layer half of the phyllo sheets, brushing each sheet generously with melted butter as you stack them to create a crisp, golden crust.
7. Add the Meat Filling: Spread the cooled meat mixture evenly over the layered phyllo base, ensuring an even distribution for balanced flavor in every bite.
8. Top with Remaining Phyllo: Layer the remaining phyllo sheets on top of the meat mixture, brushing each sheet with melted butter to help them crisp and brown during baking.
9. Score the Pie: Using a sharp knife, lightly score the top layer of phyllo into squares or diamond shapes to make slicing easier after baking.
10. Apply Egg Wash: In a small bowl, whisk together the full-fat milk and egg until smooth. Pour this mixture evenly over the surface of the pie to help the top brown beautifully.
11. Bake: Place the assembled pie in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and crisp.
12. Rest and Serve: Remove from the oven and let the pie rest for 10 minutes before slicing. This allows the filling to set and makes serving easier.

Notes

• Thaw phyllo dough gently in the refrigerator overnight and keep it covered with a damp cloth while working to prevent drying out.
• You can substitute ground beef with all lamb or a mix depending on your preference.
• Adjust the spice blend according to taste, but the baharat mix is essential for authentic flavor.
• Use tamarind paste sparingly as it adds a tangy balance; it can be omitted if unavailable.
• To toast nuts, dry roast them in a pan over low heat until aromatic and lightly browned.
• Keep an eye on the pie while baking; if the phyllo starts to over-brown, cover it loosely with aluminum foil.
• Serve warm as a main dish alongside a fresh salad or yogurt for a complete meal.

Keywords: Egyptian Beef Goulash, Phyllo Beef Pie, Baharat Spiced Meat Pie, Middle Eastern Meat Pie, Tamarind Beef Pie