Description
Egyptian Beef Goulash, also known as Phyllo Beef Pie, is a savory layered pastry featuring seasoned ground beef wrapped in crispy, buttery phyllo dough. This hearty dish combines aromatic spices like cumin, coriander, and cinnamon for a warm, flavorful filling, baked to golden perfection for a perfect balance of textures and taste.
Ingredients
Scale
Beef Filling
- 1 pound ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Pastry
- 10 sheets phyllo dough
- 1/2 cup melted butter
Instructions
- Preheat the Oven. Set your oven to 375°F (190°C) to allow it to reach the optimal temperature while you prepare the filling and assemble the pie.
- Cook the Beef Mixture. In a large skillet over medium heat, sauté the ground beef along with the finely chopped onion and minced garlic until the beef is fully browned and the onions are softened.
- Add Spices and Herbs. Stir in the ground cumin, coriander, cinnamon, paprika, salt, black pepper, and fresh chopped parsley, mixing thoroughly to blend all the flavors into the beef mixture.
- Prepare the Phyllo Base. Lightly grease a baking dish. Layer five sheets of phyllo dough one at a time, brushing each sheet with melted butter to ensure crispiness and a golden finish.
- Add the Beef Filling. Evenly spread the cooked beef mixture over the layered phyllo sheets in the baking dish.
- Top with Remaining Phyllo. Place the remaining five phyllo sheets on top of the beef filling, brushing each layer with melted butter. Tuck the edges neatly inside the baking dish.
- Vent the Pie. Use a sharp knife to cut slits into the top phyllo layer to allow steam to escape during baking, preventing sogginess.
- Bake the Pie. Place the assembled dish in the preheated oven and bake for 30-35 minutes, or until the phyllo pastry turns golden brown and crisp.
- Cool and Serve. Remove the pie from the oven and let it cool for a few minutes before cutting and serving to allow flavors to settle and the filling to set.
Notes
- Be careful when working with phyllo dough, as it dries out quickly—keep unused sheets covered with a damp towel.
- Butter can be substituted with olive oil for a lighter version, though the traditional buttery crispness will be less pronounced.
- This dish pairs wonderfully with a side of fresh salad or pickled vegetables for a balanced meal.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
