1967. Egyptian Gulash

Egyptian goulash is a phyllo pastry bake that’s often filled with ground meat, cheese or vegetables and coated in a milk-egg wash, which gives it a soft texture while maintaining the crispy layers. Gulash is a common dish on Ramadan iftar spreads but is also a great stand alone meal, just serve it with a salad. 

Ingredients:

750g minced beef

2 onions, finely chopped

5 cloves of garlic, grated

2 Tbsp olive oil

1 tsp allspice

1/2 tsp red pepper flakes

1/2 tsp oregano

2 Tbsp tomato paste

1/4 cup parsley, finely chopped

2 tsp salt

1/2 tsp black pepper

1 packet phyllo pastry

1/2 cup ghee, melted

1 egg, beaten

1 cup milk

sprinkle of cracked black pepper

Method:

Sautee the meat, onions, and garlic in olive oil on medium heat until meat is browned and onion is soft. Add the spices and seasoning, stir until fragrant.

Add in tomato paste and continue to simmer on low heat. Stir in the parsley and allow to rest.

Grease a baking pan with ghee. Layer half the phyllo dough, brushing each sheet with ghee.

Spread the meat mixture evenly over the dough. Top with remaining phyllo sheets, brushing each sheet with ghee. Score the pie using a sharp knife into the serving portions.

Whisk egg, milk and cracked pepper together and pour on top of the pastry, coating the entire pastry.

Bake at 375F for 40 minutes, until the top layer is golden.

صحة و عافية