Description
A savory and crispy layered dish of spiced ground beef and buttery phyllo pastry, soaked in a rich egg and milk custard before baking.
Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1½ teaspoons baharat (seven spice)
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- Salt to taste
- 2 tablespoons fresh parsley, chopped
- 1 packet (about 20 sheets) phyllo dough, thawed
- ½ cup melted butter
- ¼ cup olive oil, combined with the butter for brushing
- 2 large eggs
- 1 cup whole milk, warm
- Pinch of salt
Instructions
- Make the filling. Heat the olive oil in a large skillet over medium-high heat. Sauté the onion until softened and golden, about 6 minutes. Add the garlic and cook 1 minute. Add the ground beef and cook, breaking it apart, until browned and all the liquid has evaporated. Stir in the tomato paste, baharat, coriander, pepper and salt. Cook another 2 minutes. Remove from heat, stir in the parsley, and let cool.
- Prepare the phyllo. Mix the melted butter and olive oil together. Lay the phyllo sheets on a clean surface and cover with a clean, slightly damp kitchen towel.
- Layer the base. Preheat the oven to 350°F (180°C). Grease a 9×13 inch baking dish. Lay 2–3 sheets of phyllo in the pan, then brush the top generously with the butter mixture.
- Add the filling. Spread the cooled meat filling evenly across the phyllo base. Layer the remaining phyllo sheets on top, brushing generously between every 2–3 sheets as before.
- Cut before baking. Using a sharp knife, cut the assembled goulash all the way through to the bottom of the pan into squares or diamonds.
- Pour the custard. Whisk together the eggs, warm milk, and salt. Pour evenly over the entire surface of the goulash.
- Bake and rest. Bake for 40–45 minutes until deeply golden and crispy. Let it rest 10 minutes before serving.
Notes
Peas or finely diced carrots can be added to the filling for color. For a richer outcome, brush with ghee instead of butter. This dish is best reheated in the oven, not the microwave.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg