🧂 Ainekset
- 1 package (approx. 500g) Phyllo dough sheets(Thawed according to package directions. Keep covered with a damp cloth to prevent drying.)
- 500 g Ground beef
- 2 medium Yellow onions
- 150 g Ghee or unsalted butter(Melted. Ghee is traditional for its nutty flavor and high smoke point.)
- 2-3 teaspoons Egyptian spice blend (Baharat or similar)(Or to taste. A common blend includes cumin, coriander, black pepper, cinnamon, and cloves.)
- to taste Salt
- to taste Black pepper
- 1/4 cup Optional: Fresh parsley(For added freshness in the filling.)
👨🍳 Ohjeet
- 1
Prepare the meat filling: Heat 2 tablespoons of the melted ghee in a large skillet over medium-high heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes. Add the ground beef to the skillet. Break it up with a spoon and cook until browned, stirring occasionally. Drain off any excess fat.
⏱️ 15 minutes - 2
Season the filling: Stir in the Egyptian spice blend, salt, and black pepper. If using, add the chopped parsley. Cook for another 2-3 minutes, allowing the spices to become fragrant. Taste and adjust seasoning as needed. Remove from heat and let cool slightly.
⏱️ 5 minutes - 3
Assemble the base layer: Preheat your oven to 180°C (350°F). Brush a 9x13 inch baking dish generously with melted ghee. Carefully unroll the phyllo dough. Place one sheet of phyllo in the dish, brushing it lightly with ghee. Continue layering, brushing each sheet with ghee, until you have used about half of the phyllo sheets (approximately 8-10 sheets). Ensure the edges are tucked in or folded to fit the dish.
⏱️ 15 minutes - 4
Add the filling and top layers: Spread the cooled meat filling evenly over the layered phyllo dough. Place another sheet of phyllo on top of the filling and brush with ghee. Continue layering the remaining phyllo sheets, brushing each with ghee, until the top is covered. Ensure the top layer is well-brushed with ghee for optimal crisping.
⏱️ 10 minutes - 5
Score and bake: Using a sharp knife, carefully score the top layers of the phyllo into serving portions (e.g., squares or diamonds). This makes it easier to cut after baking. Place the baking dish in the preheated oven.
⏱️ 2 minutes - 6
Bake until golden brown and crispy: Bake for 40-45 minutes, or until the top is deeply golden brown and the edges are crisp. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 40-45 minutes - 7
Rest and serve: Remove the Egyptian Goulash from the oven and let it rest for at least 10 minutes before cutting completely through the scored lines and serving. This allows the layers to set.
⏱️ 10 minutes
💡 Ammattilaisvinkit
- ✓Egyptian Goulash is a phyllo pastry, distinct from Hungarian Goulash which is a stew.
- ✓Ensure phyllo dough stays covered with a damp cloth while working to prevent it from drying out and becoming brittle.
- ✓Generously brushing each layer of phyllo with ghee is key to achieving crispy, flaky layers.
- ✓Scoring the top before baking makes serving much easier and prevents the pastry from shattering unevenly.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add crumbled feta or other salty cheese to the meat filling for a cheesy variation.
- Substitute ground chicken or turkey for the ground beef.
- Incorporate finely chopped bell peppers or mushrooms into the meat filling for added vegetables.
