Phyllo Meat Pie (Egyptian Goulash) (Print Version)
# Ingredients:
→ For the Ground Beef Filling
01 -
1 tablespoon olive oil
02 -
1 small onion, chopped
03 -
1.5 pound lean ground beef
04 -
1 teaspoon allspice
05 -
½ teaspoon ground black pepper, or to taste
06 -
1 teaspoon salt, or to taste (pink salt recommended)
07 -
¼ teaspoon ground cinnamon
08 -
¼ teaspoon ground ginger
09 -
1 tablespoon tomato paste
→ For the Phyllo Assembly
10 -
1 packet (16oz) phyllo dough, thawed
11 -
½ cup light tasting olive oil
12 -
¼ cup ghee or butter, melted
13 -
1 cup milk
14 -
1 large egg
15 -
Salt and pepper to taste
# Instructions:
01 -
In a large non-stick skillet over medium-high heat, add the olive oil then sauté onion for 2-3 minutes until tender. Add the ground beef, breaking it apart, then add all the other ingredients (allspice, black pepper, salt, cinnamon, ginger, and tomato paste). Cook until browned with no pink spots, then set aside.
02 -
Heat your oven to 400°F (200°C).
03 -
Melt ghee or butter in a small sauce pan or in the microwave. Mix in olive oil.
04 -
Brush or spray an oven-safe dish with the oil mixture. Take 2-3 sheets of phyllo dough and lay them flat on your dish, then brush with oil mixture. Continue layering the phyllo sheets 2-3 sheets at a time and brushing them until you are done with half the package.
05 -
Add the minced meat mixture and spread evenly over the phyllo layers.
06 -
Continue layering and brushing the remaining phyllo sheets until you are done with the package. Cut into squares or diamond shape.
07 -
In a measuring cup, beat the egg and add the milk, sprinkle some salt and pepper, then carefully pour into the dish. Tilt the dish in all directions so the milk mixture will spread evenly.
08 -
Bake for 20-30 minutes or until golden brown.
09 -
Cool slightly, then serve warm.
# Notes:
01 -
A crunchy, tasty side dish for your parties and gatherings with countless variations.
02 -
You can cook any desired vegetables with the meat for added benefits such as celery, peas, corn, or small cut green beans.
03 -
The author typically uses 1 cup of fat (usually butter) when making this recipe but has reduced it for health reasons. You could potentially reduce it further to ⅓ cup of oil and 2 tablespoons ghee.
04 -
This dish is popular throughout the Middle East, with variations in different countries. In Egypt, it's known as goulash, though it differs from European goulash.