Egyptian Beef Goulash (Phyllo Beef Pie) Recipe

Introduction

Egyptian Beef Goulash is a delicious phyllo pie filled with spiced ground beef, nuts, and tamarind for a unique tangy twist. Crispy layers of phyllo encase a flavorful, aromatic filling that makes for a comforting and impressive meal.

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 instead of beef for a richer flavor.
• Freshly grate the nutmeg for best aroma and taste.
• Substitute tamarind paste with lemon juice if unavailable, though it will alter the flavor slightly.
• Make sure to brush each phyllo sheet well with butter or oil to ensure a crisp and golden crust.
• Add chopped fresh parsley or coriander to the filling for a fresh herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven at 160°C (320°F) to maintain crispness, or in a microwave for a quicker option though the crust may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the pie a few hours ahead and keep it refrigerated before baking. Let it sit at room temperature for about 20 minutes before putting it in the oven.

Can I freeze Egyptian Beef Goulash?

Yes, this dish freezes well. Wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge and reheat in the oven until warmed through and crispy.

Egyptian Beef Goulash (Phyllo Beef Pie) Recipe

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Egyptian Beef Goulash, also known as Phyllo Beef Pie, is a savory Middle Eastern dish featuring layers of crisp phyllo dough filled with a fragrant, spiced ground beef mixture enriched with tamarind paste and toasted nuts. This rich, aromatic pie is baked to golden perfection and makes a perfect appetizer or main course for festive gatherings or family meals.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Egyptian

Ingredients

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Phyllo and Toppings

• 250g (8 oz) phyllo dough sheets, thawed overnight (about 8 sheets)
• 120ml (1/2 cup) melted butter, olive oil, or a mix of both
• 250ml (1 cup) full-fat milk
• 1 large egg
• Salt to taste

Beef 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
• 50g (1.7 oz) slivered almonds or pine nuts, toasted
• 2 tbsp tamarind paste

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 180°C (350°F). Lightly grease a baking dish with melted butter or oil to prevent sticking and help with browning.
2. Sauté Aromatics: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until it softens and becomes translucent.
3. Add Garlic and Thyme: Stir in minced garlic and fresh thyme leaves, cooking for an additional minute until fragrant to build the base flavor.
4. Cook the Meat: Add the ground beef or lamb to the skillet, breaking it apart as it cooks. Continue cooking until the meat is browned and cooked through.
5. Season and Add Extras: Mix in the baharat spice blend, salt, freshly grated nutmeg, toasted nuts, and tamarind paste. Cook the mixture for 2 to 3 minutes to marry the flavors, then remove from heat to cool slightly.
6. Layer the Phyllo Base: Brush the bottom of your baking dish with melted butter. Lay half of the phyllo sheets in the dish, brushing each sheet generously with butter as you stack them to ensure crisp layers.
7. Add the Meat Filling: Spread the beef mixture evenly over the layered phyllo base, distributing it to cover the entire surface.
8. Top Layer of Phyllo: Cover the meat mixture with the remaining phyllo sheets, again brushing each sheet with melted butter to crisp up the top.
9. Score the Top: Using a sharp knife, score the top layer of phyllo into squares or diamond shapes to make serving easier after baking.
10. Milk and Egg Mixture: In a bowl, whisk together the full-fat milk and egg. Pour this mixture evenly across the top of the pie to add moisture and richness during baking.
11. Bake: Place the baking dish 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 the pie from the oven and let it rest for 10 minutes before slicing along the scored lines and serving warm.

Notes

• Phyllo dough is delicate; keep unused sheets covered with a damp towel to prevent drying out.
• Use freshly grated nutmeg for the best flavor.
• Tamarind paste adds a unique tangy depth but can be substituted with a mix of lemon juice and brown sugar if unavailable.
• To toast nuts, dry roast them in a pan over medium heat until golden and fragrant.
• Leftovers can be refrigerated and reheated, though the phyllo will be less crispy after refrigeration.
• For a vegetarian version, substitute the meat with sautéed mushrooms and walnuts, and omit the tamarind paste.

Keywords: Egyptian beef goulash, phyllo beef pie, Middle Eastern meat pie, phyllo dough recipe, spiced ground beef pie