🥧 Goulash (Egyptian meat pie)

Name: Goulash (Egyptian meat pie)
Total time: 75 min
Yield: 8
Cuisine: Egypt
Ingredients: 500 g phyllo sheets; 500 g minced beef; 2 onions, finely chopped; 1 tsp mixed spices, salt and black pepper; 120 g butter, melted; 250 ml milk; 2 eggs

Origin: Egypt

600kcal

per serving · 200 g

300kcal

per 100 g

22 gProtein11 g / 100 g

32 gFat16 g / 100 g

56 gCarbs28 g / 100 g

Egyptian goulash (gullash) has nothing to do with the Hungarian stew: it is a baked pie of thin phyllo sheets brushed with butter and layered around a filling of minced beef cooked with onion and spices. Before baking, a mixture of milk and egg is poured over the top, so the pastry turns crisp and flaky on top and soft inside. It is cut into squares and served warm.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef, milk, eggs, butter

Contains glutenbecause of: phyllo pastry

Contains dairybecause of: milk, butter

Not keto28 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

phyllo pastryground beefonionmilkeggsbutter

Recipe

8 servings75 min

Ingredients

500 g phyllo sheets
500 g minced beef
2 onions, finely chopped
1 tsp mixed spices, salt and black pepper
120 g butter, melted
250 ml milk
2 eggs

Method

Cook the onions and beef in a pan until browned, season with spices, salt and pepper, and let cool.
Heat the oven to 180 °C and brush a baking dish with butter.
Layer half the phyllo sheets in the dish, brushing every sheet or two with butter.
Spread the meat evenly, then cover with the remaining sheets, brushing with butter.
Cut into squares, whisk the milk and eggs and pour over the top.
Bake for 35–45 minutes until golden and crisp.

How to make it lighter

Brush the phyllo lightly with butter every few sheets instead of each one — 1 tbsp butter ≈ 100 kcal.
Use lean minced beef and drain the fat after browning.
Serve one square with a big green salad.

History

Goulash is often linked to Ottoman-era pastry traditions, though the origin of its name is not clearly documented. Today it is a favourite for family gatherings and Ramadan tables in Egypt.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →