Description
This Egyptian Goulash, also known as Phyllo Meat Pie, is a savory and crispy layered pastry filled with well-seasoned ground beef and onions. Wrapped in delicate phyllo dough and baked to golden perfection, this dish offers a delightful combination of textures and warm, aromatic flavors from Middle Eastern spices, making it perfect for a comforting family meal or special occasion.
Ingredients
Scale
Phyllo Dough and Toppings
- 16 ounce package of frozen phyllo dough, thawed in its package
- 1 egg, whisked in 1 cup of milk
- 1 cup extra virgin olive oil (or 1/2 cup olive oil combined with 1/2 cup melted butter)
Meat Filling
- 1 cup chopped onions
- 1 1/2 pounds lean ground beef
- 1 1/2 teaspoon baharat
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the pie.
- Prepare Phyllo Dough: Carefully separate the thawed phyllo dough sheets and lay them between two lightly damp kitchen towels to keep them from drying out.
- Cook Meat Filling: Heat 1 tablespoon of olive oil in a large nonstick pan over medium-high heat. Sauté the chopped onions briefly until translucent, then add the ground beef and cook until fully browned, stirring regularly. Remove pan from heat to drain any excess fat, return to stove, add baharat, garlic powder, salt, and pepper, and stir well to combine. Remove from heat once seasoning is blended.
- Layer Bottom Phyllo Sheets: Lightly grease a 9 1/2 x 13 x 2 1/4 inch baking pan. Lay three to four sheets of phyllo dough at a time on the bottom of the pan, folding in any excess dough. Brush the top sheet generously with olive oil or the oil and butter mixture. Repeat until half the phyllo sheets are used to create the base layer.
- Add Meat Filling: Evenly spread the cooked meat filling over the last layer of phyllo on the base.
- Layer Top Phyllo Sheets: Continue layering the remaining phyllo sheets on top of the meat, three to four sheets at a time, folding excess dough as before, and brushing generously with olive oil or oil and butter mixture until all sheets are used.
- Cut Pie: Brush the final top sheet with oil, then, using a sharp knife, cut the assembled pie into 12 squares to facilitate serving.
- Add Egg and Milk Mixture: Season the whisked egg and milk mixture with salt and pepper, then pour it evenly over the entire pie to add moisture and richness.
- Bake the Pie: Place the phyllo meat pie on the middle rack in the preheated oven and bake for 30 to 45 minutes, or until the phyllo is crisp and golden brown. Keep a close eye to avoid overbaking or burning.
- Serve: Remove from the oven and serve warm, ideally accompanied by a fresh side salad. Enjoy your delicious Egyptian Goulash!
Notes
- Thaw phyllo dough carefully to prevent tearing; keep it covered with damp towels while working.
- You can substitute ground beef with ground lamb or a mix of beef and lamb for a more authentic flavor.
- Baharat is a Middle Eastern spice blend; if unavailable, use a mixture of allspice, cinnamon, black pepper, coriander, and cloves.
- Brush each layer generously with oil or butter mixture to ensure crisp, flaky phyllo.
- Cutting the pie before baking helps the milk and egg mixture to seep in and blend flavors throughout.
- Serving with a crisp green salad or yogurt complements the rich meat pie well.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Egyptian Goulash, Phyllo Meat Pie, Middle Eastern Meat Pie, Phyllo Dough Recipe, Ground Beef Pie, Baharat Meat Pie
