Egyptian Goulash (Meat-Filled Phyllo Pie)Egyptian
PlateMap recipe · #109

Egyptian Goulash (Meat-Filled Phyllo Pie)

Layers of phyllo pastry brushed with ghee around a filling of minced beef, onion and green pepper, soaked with milk and egg and baked until crisp and golden. Egyptian goulash, not the Hungarian stew.

95minutes
8Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Heavy skillet, Oven and tray, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Filling

    15 minutesMedium heat

    Heat 20 g of the ghee in a pan and fry the chopped onion and bell peppers for 5 minutes. Add the ground beef and cook for 8 to 10 minutes, breaking it up, until no pink remains and it reaches 71°C. Season with salt and black pepper and let it cool.

    Success cue

    The beef is browned and dry, with no pink left.

    Watch out

    Ground beef must reach 71°C in the center.

  2. 02

    Tray

    5 minutes

    Heat the oven to 180°C. Melt the rest of the ghee and brush a 30 x 40 cm tray with it.

    Success cue

    The tray is evenly greased.

  3. 03

    Bottom layers

    10 minutes

    Lay half of the phyllo pastry in the tray one sheet at a time, brushing ghee on every second sheet.

    Success cue

    An even stack with ghee between the layers.

  4. 04

    Top layers

    10 minutes

    Spread the beef evenly, cover with the rest of the phyllo in the same way and brush the top generously with ghee.

    Success cue

    The top is shiny with ghee all over.

  5. 05

    Cutting

    5 minutes

    Cut it into squares with a sharp knife, all the way to the bottom. Whisk the milk with the eggs and pour it evenly over the cuts.

    Success cue

    The milk has run down into every cut.

  6. 06

    Baking

    50 minutesOven heat

    Bake for 35 to 40 minutes, until the top is deep golden and crisp. Rest for 10 minutes before serving.

    Success cue

    Deep golden, crisp top and set center.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

The milk and egg poured into the cuts set the layers, so each square holds together and stays moist inside.

  • • Keep the phyllo you are not using under a damp towel so it does not crack.
  • • Cut before baking; baked phyllo shatters under the knife.

Common mistakes

  • • Letting the phyllo dry in the air, so it cracks before baking.
  • • Adding hot filling, which makes the bottom layers soggy.

Serving ideasServe warm with a green salad or yogurt.

Potential allergens

Wheat / gluten, Milk, Egg

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I make it with cheese instead of beef?

Yes. Use 400 g of crumbled white cheese mixed with 1 egg and some chopped parsley as the filling.

Can I freeze it?

Freeze it assembled, before the milk goes in, for up to 1 month. Cut it and add the milk while still frozen, then bake for 15 minutes longer.

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