Description
Egyptian Beef Goulash is a savory layered phyllo pie filled with spiced ground beef and aromatic herbs. This dish combines tender, flavorful beef seasoned with cumin, coriander, cinnamon, and paprika, all wrapped in crispy, golden phyllo dough. Perfect as a comforting main course, it offers a delightful blend of Middle Eastern spices baked to perfection.
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
Phyllo Layers
- 10 sheets phyllo dough
- 1/2 cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the goulash evenly and developing a golden crust.
- Cook Beef Mixture: In a large skillet over medium heat, cook the ground beef, finely chopped onion, and minced garlic until the beef is thoroughly browned and the onions are translucent, releasing rich flavors.
- Add Spices and Herbs: Stir in ground cumin, coriander, cinnamon, paprika, salt, black pepper, and chopped parsley into the beef mixture, mixing well to evenly distribute the aromatic spices throughout.
- Prepare Phyllo Base: Grease a baking dish lightly. Layer five sheets of phyllo dough, brushing each sheet generously with melted butter to create a crisp and flaky base layer.
- Add Beef Filling: Evenly spoon the seasoned beef mixture over the prepared phyllo dough base, spreading it out to cover the surface uniformly.
- Top with Phyllo Sheets: Place the remaining five phyllo sheets on top of the beef mixture, brushing each one with melted butter. Tuck in the edges to seal the filling inside.
- Vent the Pie: Cut a few slits in the top phyllo layer to allow steam to escape during baking, preventing sogginess and ensuring a crisp finish.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden brown and crisp, and the filling is heated through.
- Cool and Serve: Remove from the oven and let the goulash cool slightly before slicing and serving, allowing the flavors to settle and making it easier to cut.
Notes
- Ensure phyllo dough is thawed properly before using to prevent tearing.
- Butter is key for a crispy phyllo crust; apply generously between layers.
- Cutting slits on top helps steam escape, preserving crispiness.
- This dish pairs well with a simple cucumber salad or yogurt for balance.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
