Description
Mouthwatering Egyptian Beef Goulash in Flaky Phyllo Crust
Ingredients
Scale
- 500 g Ground Beef or Lamb
- 1 Large White Onion, finely chopped
- 2 Garlic Cloves, minced
- 2 tbsp Olive Oil
- 2 tbsp Fresh Thyme Leaves, finely chopped
- 1 tbsp Baharat
- 1 tsp Nutmeg, preferably freshly grated
- 2 tbsp Tamarind Paste
- 50 g Silvered Almonds or Pine Nuts, toasted
- Phyllo Dough
- 120 ml Melted Butter or Olive Oil
- 1 Large Egg
- 250 ml Full Fat Milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9½ x 13 x 2¼ inch baking dish.
- In a bowl, whisk together the full-fat milk, large egg, freshly grated nutmeg, salt, and pepper until combined.
- Heat olive oil in a nonstick pan over medium-high heat. Add the finely chopped onion and sauté until softened, about 5 minutes.
- Stir in minced garlic and fresh thyme; cook for another minute.
- Incorporate the ground beef or lamb, adding baharat, salt, and pepper. Cook until browned, approximately 5 minutes.
- Stir in tamarind paste and toasted almonds or pine nuts, then remove from heat.
- Keep phyllo sheets covered with towels. Brush two sheets with melted butter, fold any excess, and layer in the baking dish.
- Spread the savory meat filling evenly across the phyllo layer.
- Add remaining phyllo layers on top, brushing each with butter, then cut into 12 squares.
- Pour the milk mixture over the entire dish.
- Bake for 35-40 minutes or until the top is golden brown and crispy.
Notes
- Thaw phyllo dough overnight for best results.
- You can substitute tamarind paste with pomegranate molasses.
- Use walnuts as an alternative to almonds or pine nuts.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 square
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg