Egyptian Beef Goulash (Phyllo Beef Pie)
This Egyptian-style beef goulash is a savory, flaky phyllo pie filled with spiced ground beef, onions, garlic, and toasted nuts. A golden, crispy crust soaks up a rich milk-and-egg mixture, making it irresistibly delicious. Perfect for family dinners, Ramadan feasts, or special gatherings!
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.