Egyptian Minced Meat Phyllo Bake

Welcome to the delightful world of Egyptian Goulash, a cherished side dish that brings warmth and flavor to any gathering. Far from the stew you might associate with the name, Egyptian Goulash is a truly unique culinary experience. Imagine super flaky, generously buttered sheets of crispy phyllo dough, delicately embracing a savory layer of perfectly seasoned ground beef. This is not just a dish; it’s an obsession for phyllo dough recipe enthusiasts, offering a satisfying crunch and rich taste that appeals to all ages, even the pickiest eaters.

In Middle Eastern households, this iconic phyllo meat pie holds a special place, gracing tables at almost every family occasion and celebration. Growing up immersed in a culture where phyllo dough is a staple, I’ve developed a deep appreciation and passion for creating a myriad of phyllo recipes. From savory phyllo appetizers to decadent desserts, phyllo-based dishes are among my absolute favorites, providing endless possibilities for culinary creativity.

While working with phyllo might seem daunting to some, I assure you it’s incredibly easy once you understand a few simple tips and tricks. Throughout this article, I’ll share expert advice that will empower you to master phyllo dough and create this incredible Egyptian Goulash with confidence. My children, for instance, adore these delicious squares. Watching them enjoy a couple of pieces alongside a fresh green salad brings immense satisfaction, knowing they’re savoring a wholesome and complete meal.

For an added nutritional boost, I sometimes incorporate finely diced vegetables into the ground beef filling. Celery, peas, small diced green beans, or spinach can be discreetly mixed in, making it an excellent way to introduce more veggies without anyone, especially little ones, noticing. They’ll simply devour these flavorful squares and ask for more, unaware of the hidden goodness within.

First Published: December 2015 | Last Updated: December 2019

Phyllo squares cut and stacked on top of eachother on a blue plate with a white rim.

Contents

Unveiling the Magic of Phyllo Dough in Middle Eastern Cuisine

Phyllo dough is truly a star in Middle Eastern cooking, renowned for its paper-thin layers and exceptional versatility. It’s the foundation for countless savory and sweet dishes, from intricate baklava to hearty meat pies like our Egyptian Goulash. The secret to its widespread appeal lies in its ability to transform into a golden, unbelievably crispy texture when baked, providing a delicate contrast to rich, flavorful fillings. Unlike puff pastry or other doughs, phyllo is virtually fat-free until butter or oil is brushed between its layers, allowing you to control the richness and achieve that signature light crispness.

This particular Egyptian Goulash recipe is arguably the most famous savory phyllo dish across the Middle East. Its widespread popularity isn’t just about taste; it’s also about its cultural significance. Serving goulash signifies generosity and hospitality, making it a constant presence at family gatherings, religious holidays, and social events. Learning to master this dish means embracing a piece of culinary heritage that has been passed down through generations. By understanding how to work with phyllo, you open the door to a vast array of other traditional and contemporary recipes.

Crafting Your Egyptian Goulash: A Step-by-Step Guide

Creating this delicious phyllo meat pie is a straightforward process, breaking down into two main stages: preparing the savory ground beef filling and then assembling and baking the phyllo layers. Follow these steps for a perfectly golden, flaky, and flavorful Egyptian Goulash every time.

step by step to making the phyllo meat pie.

Prepare the Ground Beef Filling: Begin by sautéing finely diced onions in a non-stick pan with a tablespoon of olive oil over medium-high heat. Cook until they become translucent and fragrant, typically 2-3 minutes. This step builds the aromatic foundation for your filling.
Once the onions are tender, add the lean ground beef to the pan. Break the meat apart with a spoon as it cooks to ensure even browning. Incorporate all the spices – allspice, ground black pepper, salt, ground cinnamon, and ground ginger – along with the tomato paste. Mix everything thoroughly, ensuring the spices are well distributed and the meat is evenly coated. Continue to cook until the beef is fully browned and no pink remains. Set the flavorful meat mixture aside to cool slightly.
Assemble the Phyllo Layers: Preheat your oven to 400°F (200°C). In a small saucepan or microwave-safe bowl, melt the ghee or butter, then mix it with the olive oil. This is your fat mixture for brushing the phyllo.
Lightly brush or spray an oven-safe baking dish with some of the oil mixture. Carefully lay approximately half of your phyllo sheets into the dish, usually taking 2-3 sheets at a time. After every 2-3 sheets, brush the surface generously with the oil/ghee mixture. This layering and brushing technique is crucial for achieving the signature flakiness.
Evenly spread the prepared ground beef mixture over the layered phyllo sheets, ensuring it covers the surface from edge to edge.
Now, begin laying the remaining half of the phyllo sheets on top of the beef filling, again brushing generously with the oil mixture every 2-3 sheets, just as you did for the bottom layers. Don’t forget to brush the very top layer as well, ensuring a beautiful golden finish.
Cut and Bake: Before baking, use a sharp knife to carefully cut the assembled phyllo pie into squares or diamond shapes. The size of the cuts will depend on your preference and the dimensions of your baking dish.
In a separate measuring cup, whisk together one large egg with one cup of milk, seasoning it with salt and pepper to taste. Gently pour this milk mixture over the cut phyllo pie. Tilt the pan in all directions to ensure the liquid spreads evenly and seeps into all the cuts, which helps keep the pie moist and adds a rich flavor.
Bake in the preheated oven for 20-30 minutes, or until the top turns a beautiful golden brown and the phyllo is visibly crispy.
Remove from the oven, let it cool down a bit for about 10-15 minutes, then serve warm. This slight cooling period allows the layers to set and makes it easier to cut and serve.

Mastering Phyllo Dough: Essential Tips and Tricks for Perfection

Working with phyllo dough can seem intimidating, but with a few simple techniques, you’ll be creating stunning pastries like a pro. These tips will help you achieve that desired crispness and make your phyllo-based dishes shine every time.

Thawing Phyllo Dough: Like many, I often forget to take phyllo out of the freezer the night before. Don’t worry! You can simply take it out and thaw it on the kitchen counter for a few hours. This is how my mother, and countless others, have done it for decades. While the package might recommend refrigerator thawing, counter thawing is perfectly safe and effective for phyllo dough. Just ensure it’s fully pliable before you start working.
Keeping Phyllo Moist: Should you cover phyllo with a damp, clean kitchen towel? Yes and no. The key is to barely dampen the towel – it should be just moist, not soaking wet. If you place a very damp towel directly on the phyllo, the sheets will absorb too much moisture, become sticky, and difficult to separate. My preferred method is to first cover the phyllo with plastic wrap, then place the lightly damp towel over the plastic. This creates a humid environment without direct contact, preventing the delicate sheets from drying out while you work.
Dealing with Tears: Phyllo sheets are incredibly delicate, and tears are almost inevitable. But here’s the secret: it absolutely does not matter for most phyllo dishes, especially a layered pie like goulash! No one will even notice a torn sheet hidden within the many layers. The only sheet I focus on keeping intact is the very top layer, as this is the visible surface of your beautiful pie. For the rest, embrace the imperfections – they add character!
Addressing Dry Edges: If the edges of your phyllo sheets dry out a bit while you’re working, don’t fret. For a layered pie, it truly doesn’t affect the final outcome. Simply place the sheets on your pan and brush generously with your oil and ghee mixture, paying extra attention to the edges. I often brush the edges more thoroughly than the center to ensure they crisp up beautifully, regardless of any initial dryness.
Smart Storage for Emergencies: Since I make phyllo recipes so frequently, I’ve developed a foolproof strategy for always having it on hand. I keep one packet frozen for long-term storage and another thawed packet in the refrigerator. Unopened, thawed phyllo dough can safely stay in your fridge for up to a month. This makes impromptu phyllo dough recipes, like this savory goulash, a perfect solution for quick, impressive emergency dinners at my home.

A baking sheet with phyllo squares cut side by side and placed on a dark grey table.

Endless Possibilities: Phyllo Dough Pie Variations

One of the most exciting aspects of working with phyllo dough is its incredible versatility. The crispy, buttery layers serve as a perfect canvas for countless fillings, allowing you to customize your phyllo pie to suit any taste or occasion. While the ground beef filling in Egyptian Goulash is a classic, don’t hesitate to explore other delicious variations.

Among my Egyptian community, a particularly popular variation is a phyllo pie generously stuffed with Basturma (a highly seasoned, air-dried cured beef) and a rich blend of Parmesan or Romano cheese. The spicy, aromatic notes of basturma perfectly complement the salty cheese and flaky phyllo, creating an unforgettable flavor profile. I also love to enhance this version by adding finely diced bell peppers and briny black olives, which introduce a delightful burst of color and texture.

Beyond this, consider a vegetarian phyllo pie with a hearty mushroom and spinach filling, seasoned with herbs like thyme and oregano, or a delightful blend of roasted vegetables such as zucchini, eggplant, and bell peppers. For poultry lovers, a shredded chicken filling, perhaps seasoned with curry powder or a lemon-herb mix, would be equally delicious. Cheese lovers can experiment with various combinations like feta and spinach (Spanakopita style), ricotta and herbs, or even a mix of mozzarella and cheddar for a gooey, satisfying treat. The beauty of phyllo is its adaptability; let your creativity guide you!

More Phyllo Dough Recipes from Our Kitchen

If you’ve fallen in love with phyllo dough, you’re in for a treat! Our blog is brimming with a variety of recipes that showcase the incredible versatility of this delicate pastry. From savory appetizers perfect for entertaining to sweet indulgences that satisfy any craving, there’s a phyllo creation for every palate. Explore these other fantastic phyllo dough recipes:

Phyllo Shrimp Pizza: A light, crispy twist on pizza, featuring succulent shrimp.
Phyllo Pumpkin Pie: A delightful autumn classic with an extra flaky crust.
Baklava: The quintessential Middle Eastern sweet pastry, rich with nuts and syrup.
Baklava Rolls: A convenient and elegant way to enjoy the flavors of traditional baklava.
Phyllo Pecan Pie Cups: Bite-sized pecan pies, perfect for parties or individual desserts.
Apple Pie in Phyllo Crust: A sweet “goulash” inspired by the classic American apple pie, featuring a crispy phyllo crust.

A close up of a phyllo pie on a plate, stuffed with ground beef

Phyllo Meat Pie (Egyptian Goulash)

A crunchy, tasty side dish perfect for your parties and gatherings, offering countless variations.

Average Rating: 4.71 from 81 votes

Course: Appetizer

Cuisine: Middle East

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 24 pieces

Calories: 131 kcal

Author: Amira

Ingredients

For the ground beef filling: Note1

1 tablespoon olive oil.
1 small onion.
1.5 pound lean ground beef.
1 teaspoon allspice.
½ teaspoon ground black pepper or to taste.
1 teaspoon salt or to taste. * used pink
¼ teaspoon ground cinnamon.
¼ teaspoon ground ginger.
1 Tablespoon tomato paste.

For the phyllo:

A packet (16oz) phyllo dough thawed.
½ cup light tasting olive oil Note2.
¼ cup ghee or butter melted.
1 cup milk.
1 large egg.
Salt and pepper to taste.

Instructions

Make the ground beef mixture:

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. Cook until browned with no pink spots, set aside.

Assemble the dish and bake:

Heat your oven to 400F.
Melt ghee in a small sauce pan or in the microwave. Mix in olive oil.
Brush- or spray- an oven safe dish with the oil, 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.
Add the minced meat mixture and spread evenly.
Continue layering and brushing the remaining phyllo sheets until you are done with the package. Cut into squares or diamond shape.
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.
Bake for 20-30 minutes or until golden brown.
Cool slightly, then serve warm.

Notes

Note1: If you want you can cook any desired vegetables with the meat for added benefits such as, celery, peas, corn, small cut green beans…. etc.

Note2: I’m used to using 1 cup of fat (usually butter) when making this recipe. For some health issues lately I’ve starting using light tasting olive oil with a little ghee for the flavor. Here you’ll notice I’ve used ¾ cup of fat but I’ve a feeling that I can make this with ⅓ cup of oil and 2 tablespoons ghee. I will try this next time and let you know.

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