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Egyptian Beef Goulash (Phyllo Beef Pie) Recipe

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★★★★★

4.9 from 586 reviews

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/egyptian-beef-goulash-phyllo-beef-pie-recipe/