Egyptian Beef Goulash – 6 Flaky & Savory Layers
Introduction
Egyptian Beef Goulash is a beloved Middle Eastern pastry dish known for its crisp, golden layers and deeply seasoned beef filling. Unlike the Hungarian stew of the same name, this version features delicate phyllo dough wrapped around a rich mixture of spiced ground beef and onions.
When baked, the thin pastry sheets become beautifully crisp on top while remaining tender underneath, absorbing just enough of the savory filling to stay flavorful without losing structure. Each slice reveals defined layers that hold together neatly, making it both visually impressive and comforting.
Often served at gatherings, celebrations, or as part of a family dinner, Egyptian Beef Goulash brings warmth, tradition, and satisfying texture to the table.
Ingredients Overview
The heart of Egyptian Beef Goulash is ground beef. Choose 85 to 90 percent lean beef for balanced flavor and minimal excess grease. The beef should be cooked thoroughly and seasoned well to build depth.
Onions are essential. Finely chopped onions soften during cooking and blend seamlessly with the meat, adding sweetness and moisture.
Garlic provides aromatic richness, while salt and black pepper create the base seasoning.
Warm spices such as ground allspice and a small pinch of cinnamon are traditional additions. These spices enhance the beef without overpowering it, giving the filling a subtle depth.
Phyllo dough forms the signature flaky layers. Keep it covered with a damp towel while working to prevent drying.
Melted butter or ghee is brushed between layers to create crispness and golden color.
Milk and egg are whisked together and poured over the assembled pastry before baking. This mixture seeps through the layers, helping bind the filling and producing a tender interior.
Step-by-Step Instructions
Preheat the oven to 375°F.
In a large skillet over medium heat, cook the ground beef until browned. Break it apart with a spoon as it cooks. Drain any excess grease.
Add finely chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook briefly.
Season with salt, black pepper, allspice, and a pinch of cinnamon. Cook for another 2 minutes, then remove from heat and allow the mixture to cool slightly.
Lightly grease a 9×13-inch baking dish with melted butter.
Lay one sheet of phyllo dough in the dish and brush lightly with melted butter. Repeat with 6 to 8 sheets, brushing each layer.
Spread the cooled beef mixture evenly over the layered phyllo.
Cover with another 6 to 8 sheets of phyllo, brushing each layer with butter as before.
Using a sharp knife, cut the assembled pastry into squares or diamond shapes before baking.
In a small bowl, whisk together milk and eggs. Pour evenly over the pastry, allowing it to seep into the cuts.
Bake for 35 to 40 minutes, or until the top is golden brown and crisp.
Allow to rest for 10 minutes before serving to help the layers set.
Tips, Variations & Substitutions
Work quickly with phyllo dough and keep unused sheets covered to prevent cracking.
For added richness, mix a small amount of shredded mozzarella or a spoonful of cream cheese into the beef filling.
Ground lamb may be used instead of beef for a deeper flavor profile.
If the top browns too quickly, loosely cover with foil during the final minutes of baking.
Always cut the pastry before baking to maintain clean edges.
Serving Ideas & Occasions
Egyptian Beef Goulash pairs well with a simple cucumber and tomato salad dressed with lemon and olive oil.
Serve alongside plain yogurt or a light tahini sauce for contrast.
It is ideal for holiday gatherings, family dinners, or as part of a larger Middle Eastern spread.
Leftovers reheat well in the oven, maintaining crisp texture.
Nutritional & Health Notes
Ground beef provides protein and iron, while phyllo dough contributes carbohydrates for energy.
Using moderate amounts of butter helps maintain crisp layers without excessive richness.
Portion size should be considered due to the layered pastry structure.
Balancing the dish with fresh vegetables adds fiber and freshness.
Frequently Asked Questions
Is Egyptian Beef Goulash the same as Hungarian goulash?
No. Hungarian goulash is a stew, while Egyptian Beef Goulash is a layered pastry filled with seasoned ground beef.
Can I prepare it in advance?
Yes. Assemble the pastry and refrigerate for several hours before baking.
Can I freeze Egyptian Beef Goulash?
Yes. Freeze unbaked or baked portions tightly wrapped for up to two months.
How do I keep phyllo from drying out?
Keep sheets covered with a damp towel while assembling.
Can I add cheese?
Yes. A small amount of mozzarella or a mild white cheese can be added to the filling.
How do I reheat leftovers?
Reheat in a 350°F oven for 10 to 15 minutes to restore crispness.
What size pan works best?
A standard 9×13-inch baking dish provides even layers and consistent baking.
PrintAuthentic Egyptian Beef Goulash – Hearty & Delicious
A traditional Egyptian pastry made with flaky phyllo dough layered around a seasoned ground beef filling.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Ingredients
1 pound ground beef
1 small onion finely chopped
2 cloves garlic minced
1/2 teaspoon ground allspice
Pinch of ground cinnamon
Salt and black pepper to taste
1 package phyllo dough thawed
1/2 cup melted butter
1 cup milk
2 eggs
Instructions
- Preheat oven to 375°F.
- Brown ground beef and drain excess grease.
- Add onion and garlic; cook until soft.
- Season with salt, pepper, allspice, and cinnamon.
- Layer 6 to 8 sheets of phyllo in greased pan, brushing each with butter.
- Spread beef mixture evenly.
- Top with remaining phyllo sheets, brushing each with butter.
- Cut into squares before baking.
- Whisk milk and eggs and pour over pastry.
- Bake 35 to 40 minutes until golden brown.
- Rest 10 minutes before serving.
Notes
Keep phyllo covered while working to prevent drying.