Description
A rich and savory Egyptian-style beef goulash featuring spiced ground beef layered between crispy phyllo sheets and topped with a creamy milk-egg soak for a golden, tender finish.
Ingredients
Units
Scale
- 1 1/2 lb (680 g) lean ground beef
- 1 cup finely chopped onion
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp ground allspice (or Egyptian dukkah)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- Salt & pepper, to taste
- 16 phyllo sheets, thawed
- 1/4 cup olive oil + 1/4 cup melted butter, for brushing phyllo
- 2 large eggs
- 1 cup whole milk
- 1/2 tsp salt
- Pinch ground black pepper
Instructions
- Preheat oven to 350 °F (180 °C).
- Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 4–5 minutes.
- Add garlic and cook 1 minute until fragrant.
- Add ground beef, breaking it apart, cook until browned and liquid evaporates, about 8–10 minutes.
- Stir in allspice, cinnamon, cumin, salt and pepper. Cook 1–2 minutes to meld flavors. Remove from heat and set aside.
- Brush a 9×13″ baking dish with olive oil–butter mixture.
- Layer 8 phyllo sheets, brushing each with the oil–butter mixture.
- Spread beef mixture evenly over phyllo base.
- Layer remaining 8 phyllo sheets atop, brushing each layer.
- Score top lightly into squares for easy serving.
- In a bowl, whisk together eggs, milk, salt and pepper. Pour evenly over scored pie.
- Bake 40–45 minutes, until phyllo is golden and crisp and filling is set.
- Let rest 10 minutes before cutting along score lines. Serve warm, optionally with salad or yogurt.
Notes
- Thaw phyllo in the fridge overnight and let it sit under a damp towel to prevent drying.
- Score deeply before baking for clean portioning.
- Spice blend can be adjusted—add a pinch of cayenne or use dukkah for variation.
- Prepare filling ahead; assemble and bake when ready.
- Store leftovers in the fridge for up to 3 days—reheat in oven to preserve crispiness.
Nutrition
- Serving Size: 1 piece
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 75 mg