Description
Egyptian Goulash is a traditional North African dish featuring layers of crispy phyllo pastry filled with a savory, spiced meat mixture. This comforting and aromatic recipe highlights the unique blend of spices such as cumin, cinnamon, and paprika, combined with fresh herbs for a vibrant and satisfying meal. Suitable for a variety of dietary preferences with options for beef, chicken, lamb, or vegetarian fillings, this baked dish offers a delightful contrast of flaky pastry and tender filling, perfect for family meals or entertaining guests.
Ingredients
Units
Scale
Phyllo Dough and Fat
- Phyllo Dough: 1 package (about 16 sheets), thawed according to package instructions
- Butter or Olive Oil: 1/2 cup (melted) for brushing
Filling
- Ground Meat (beef, lamb, or chicken): 1 lb (450 g)
- Onions: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Tomato Paste: 2 tablespoons
- Cumin: 1 teaspoon
- Cinnamon: 1/2 teaspoon
- Paprika: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Salt: 1 teaspoon or to taste
- Fresh Parsley: 1/4 cup chopped
- Fresh Cilantro: 1/4 cup chopped
Optional Variations
- Sautéed mushrooms, lentils, or diced vegetables for vegetarian version (about 1 lb total)
- Chili flakes or fresh chopped chili peppers for added heat, to taste
- Feta or ricotta cheese (1/2 - 1 cup) for creamy texture
- Toasted pine nuts or walnuts (1/4 cup) for crunch
Instructions
- Prepare the Filling: Heat a skillet over medium heat and add a splash of olive oil. Sauté finely chopped onions and minced garlic until soft and fragrant. Add your chosen ground meat and cook thoroughly, breaking it apart as it browns. Stir in tomato paste, cumin, cinnamon, paprika, black pepper, and salt. Let the mixture simmer until thick and flavorful, then fold in chopped fresh parsley and cilantro. Remove from heat and allow to cool slightly.
- Preheat and Prepare Phyllo Dough: Preheat your oven to 350°F (175°C). Lay out the phyllo dough sheets on a clean surface, covering them with a slightly damp towel to keep them from drying out. Lightly brush each sheet with melted butter or olive oil before layering.
- Layer the Goulash: Grease a baking dish and place several layers of buttered phyllo dough, allowing the edges to overhang. Spread a generous, even layer of the meat filling over the dough. Repeat layering phyllo sheets and filling until all ingredients are used, finishing with multiple layers of phyllo on top. Fold the overhanging edges inward and brush the top layer liberally with butter or olive oil.
- Bake Until Golden and Crispy: Place the prepared goulash in the preheated oven and bake for 30 to 40 minutes, or until the phyllo is golden brown and crisp. Remove from oven and let it rest for 10 minutes before slicing to help the layers set.
Notes
- Use fresh phyllo dough and keep it covered with a damp cloth to prevent drying out.
- Use thin layers of phyllo and filling to ensure the perfect balance of crunch and moisture.
- Toast spices in a dry pan before adding to the filling to deepen their flavor.
- Allow the goulash to rest after baking to make slicing easier and neater.
- Adjust spices gradually by tasting the filling before layering.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg