Flaky, golden, and packed with rich, spiced meat—Egyptian Beef Goulash is a savory phyllo pie that’s both comforting and irresistibly crisp. This classic Middle Eastern dish layers delicate phyllo pastry with a deeply flavorful beef filling, creating a perfect balance of textures and spices. Trust me, you’re going to love this!
Why You’ll Love Egyptian Beef Goulash
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making it for a special gathering, a cozy dinner, or just because you’re craving something unique, this dish is a true showstopper.
Is this Egyptian Beef Goulash for you? Let’s see. Egyptian Beef Goulash is…
- Crispy & Buttery – The layers of phyllo dough bake up light, flaky, and golden.
- Rich & Spiced – The beef filling is packed with warm spices, fresh thyme, and garlic.
- Savory & Slightly Tangy – Tamarind paste adds a subtle, delicious tanginess.
- Nutty & Crunchy – Toasted almonds or pine nuts give the perfect finishing touch.
- Easy to Make – Despite its elegant look, this dish is simple to prepare!
Ingredients in Egyptian Beef Goulash
Here’s what makes this phyllo beef pie so special:
Phyllo Dough: The foundation of the pie. Thawed overnight for easy handling.
Full-Fat Milk & Egg: Creates a creamy, custard-like finish that binds everything together.
Nutmeg: A warm, aromatic spice that enhances the flavor of the filling.
Olive Oil: Used to sauté the onions, garlic, and beef for a rich base.
White Onion & Garlic: Essential aromatics that bring depth to the dish.
Fresh Thyme: Adds a fragrant, earthy note that pairs beautifully with the meat.
Ground Beef or Lamb: The heart of the filling—choose lamb for a richer taste.
Baharat (or 7-Spice/9-Spice Blend): A traditional spice mix that gives the filling its signature warmth and complexity.
Silvered Almonds or Pine Nuts: Toasted to add a delicate crunch to the filling.
Tamarind Paste: Introduces a hint of tanginess to balance the savory flavors.
Melted Butter or Olive Oil: Brushed between the phyllo layers for crisp, golden perfection.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Egyptian Beef Goulash
Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add onions and cook until soft, then stir in garlic and thyme. Add ground beef or lamb, breaking it up as it browns. Sprinkle in baharat and cook until fragrant. Stir in toasted almonds or pine nuts and tamarind paste. Set aside to cool slightly.
Layer the Phyllo: Brush a baking dish with melted butter or olive oil. Layer half of the phyllo sheets, brushing each with butter/oil. Spread the beef filling evenly over the layered phyllo.
Top & Seal: Cover with the remaining phyllo sheets, brushing each with butter/oil. Score the top into squares for easy slicing after baking.
Prepare the Custard: Whisk together milk, egg, and nutmeg. Pour evenly over the pie, allowing it to soak in for a few minutes.
Bake to Perfection: Bake at 375°F (190°C) for 35-40 minutes, until golden and crisp.
Cool & Serve: Let the pie rest for 10 minutes before slicing. Enjoy warm!
Nutrition Information (Per Serving)
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
Serving Suggestions
- With a Side Salad: Pair with a fresh cucumber-tomato salad for a refreshing contrast.
- Dollop of Yogurt: Serve with a spoonful of tangy Greek yogurt or labneh.
- Pickled Vegetables: Adds a bright, acidic bite to balance the richness.
- As an Appetizer: Cut into small squares for a perfect party snack.
Additional Tips
- Keep Phyllo Covered: Work quickly with phyllo dough and keep it covered with a damp towel to prevent drying.
- For Extra Crispiness: Bake on a lower oven rack for the last 10 minutes.
- Make Ahead: Assemble the pie a day in advance and refrigerate until ready to bake.
- Storage Tips: Leftovers keep well in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.
- Gluten-Free Option: Use gluten-free phyllo dough if available.
Quick Tips:
- Use high-quality tamarind paste for the best depth of flavor.
- Experiment with spices—a pinch of cinnamon or allspice adds warmth.
- Don’t skip the butter/oil brushing—it’s key to a flaky texture.
Final Thoughts
Egyptian Beef Goulash is the perfect dish when you’re craving something crispy, hearty, and full of bold, comforting flavors. Give it a try, and let me know how you like it!
Egyptian Beef Goulash (Phyllo Beef Pie)
Ingredients
- 250 g 8 oz phyllo dough (about 8 sheets, thawed overnight)
- 250 ml 1 cup full-fat milk
- 1 large egg
- 1 tsp nutmeg preferably freshly grated
- 2 tbsp olive oil
- 1 large white onion finely chopped
- 2 garlic cloves minced
- 2 tbsp fresh thyme leaves chopped
- 500 g 18 oz ground beef or lamb
- 1 tbsp baharat or 7-spice or 9-spice blend
- 50 g 1.7 oz silvered almonds or pine nuts, toasted
- 2 tbsp tamarind paste
- 120 ml ½ cup melted butter or olive oil (or a mix of both)
Instructions
- Preheat oven to 350°F (175°C). Position a rack in the lower part of the oven.
- Whisk together milk, egg, nutmeg, salt, and black pepper in a bowl. Set aside.
- Sauté onions: Heat 1 tbsp olive oil in a large pan over medium-high heat. Add onions and cook for 5 minutes until softened.
- Add garlic & thyme: Stir in garlic and thyme, cooking for 1 minute until fragrant.
- Cook the meat: Add ground beef/lamb, spices, salt, and black pepper. Cook for 5 minutes, breaking apart the meat until browned and the liquid has evaporated.
- Mix in tamarind & nuts: Stir in tamarind paste for 1 minute, then mix in toasted nuts. Remove from heat.
- Prepare the phyllo layers: Lay thawed phyllo dough between two kitchen towels to prevent drying. Lightly grease a 9 ½ x 13 x 2 ¼-inch baking dish with butter or oil.
- Layer the dough:
- Place 2 phyllo sheets, brushing lightly with butter.
- Repeat with 2 more sheets, brushing each layer.
- Spread the meat filling evenly over the phyllo.
- Continue layering remaining sheets, brushing each with butter.
- Cut & pour: Carefully cut into 12 squares using a sharp knife. Gently pour the milk mixture over the pie.
- Bake: Place in the bottom rack and bake for 35-40 minutes, until the top is golden brown and crispy.
- Garnish & serve: Sprinkle with chopped mint and serve hot with labneh or hummus. Enjoy!
Notes
- Tamarind paste adds a tangy depth of flavor but can be substituted with pomegranate molasses or lemon juice.
- For extra crispiness, use a mix of butter and olive oil when brushing the phyllo layers.
- Make-ahead tip: Assemble the pie, cover, and refrigerate for up to 12 hours before baking.
