Egyptian Beef Goulash (Phyllo Beef Pie) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme leaves, cooking for an additional minute until fragrant and aromatic.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
