Name: Egyptian Beef Goulash
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Egyptian
Ingredients: 1 lb ground beef; 1 medium onion, finely chopped; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon ground allspice; 1/2 teaspoon cinnamon; 1/2 teaspoon paprika; 1 package phyllo dough, thawed; 1/2 cup melted butter (or as needed for brushing); 1 cup milk; 2 large eggs

Layers of flaky phyllo pastry wrapped around a warmly spiced beef filling—this Egyptian Beef Goulash is the kind of meal I reach for when I want something hearty, comforting, and just a little bit elegant. Golden on the outside and juicy on the inside, it’s the perfect balance of texture and flavor that always impresses, whether I’m feeding the family or entertaining friends.

Why You’ll Love This Recipe

I love how this dish brings together rich flavors with minimal effort. The aromatic beef filling is simple to make yet layered with spices like cinnamon and allspice that give it a true Egyptian touch. Phyllo pastry gives it a flaky, crisp texture without the need to make dough from scratch. I also appreciate that it’s a complete meal on its own—protein-packed, filling, and great straight out of the oven or reheated the next day. It’s also a great make-ahead dish for potlucks or gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef

1 medium onion, finely chopped

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon ground allspice

1/2 teaspoon cinnamon

1/2 teaspoon paprika

1 package phyllo dough, thawed

1/2 cup melted butter (or as needed for brushing)

1 cup milk

2 large eggs

Directions

I start by preheating the oven to 350°F (175°C).

In a large skillet, I heat olive oil over medium heat and sauté the chopped onion until it becomes translucent—about 3–4 minutes.

I add the ground beef, break it apart with a spatula, and cook until browned.

Once the meat is cooked, I stir in salt, pepper, allspice, cinnamon, and paprika. I let this cook for another 2–3 minutes to infuse the flavors, then remove it from the heat.

I lightly grease a 9×13-inch baking dish with melted butter.

Then, I layer half of the phyllo sheets in the dish, brushing each one with melted butter before adding the next.

I spread the beef mixture evenly over the layered phyllo.

I top it with the remaining phyllo sheets, again brushing each one with butter.

Using a sharp knife, I cut the assembled goulash into squares or diamonds—this makes it easier to serve later.

In a small bowl, I whisk the eggs with the milk and gently pour the mixture over the dish, letting it soak in evenly.

I bake it for 45–50 minutes until the top is golden and crisp.

After baking, I let it rest for about 10 minutes before serving.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 6

Calories per serving: 370 kcal

Variations

Cheesy twist: Sometimes I like to add a sprinkle of shredded mozzarella or feta between the beef layers for extra richness.

Spicy version: I occasionally add a pinch of cayenne or chopped chili for a bit of heat.

Vegetable boost: I’ve added finely chopped spinach or bell peppers into the beef mixture for added nutrition and texture.

Mini goulash bites: I’ve used mini muffin tins and cut smaller phyllo squares for party-friendly appetizers.

Lamb alternative: Ground lamb works beautifully in place of beef for a more traditional Middle Eastern flavor.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place slices in the oven at 350°F for about 10–15 minutes to bring back that crispy top. I’ve also used the air fryer to reheat individual pieces—it works perfectly to restore that golden crunch. Freezing works well too; I wrap slices tightly in foil and freeze for up to 2 months, then reheat straight from frozen.

Related Recipes:

Old Fashioned Goulash

FAQs

How do I keep the phyllo pastry from drying out while assembling?

I always keep the unused phyllo sheets covered with a damp kitchen towel while working. Phyllo dries out very quickly when exposed to air, so this simple trick helps prevent cracking.

Can I make this dish ahead of time?

Yes, I often assemble it a day in advance, refrigerate it, and then pour the egg-milk mixture over it just before baking. It saves time and still comes out beautifully crisp and golden.

Can I use puff pastry instead of phyllo?

Puff pastry gives a different texture—more bready than crisp—but it works if that’s what I have on hand. I make sure to adjust baking time slightly and avoid overstuffing.

Is this dish kid-friendly?

Definitely. The warm spices are flavorful but mild, and the crispy layers are usually a hit with kids. I sometimes skip the cinnamon if I’m cooking for especially picky eaters.

What should I serve with Egyptian beef goulash?

I like to serve it with a simple cucumber yogurt salad, or a light tomato soup on the side. It also pairs well with roasted vegetables or a fresh green salad.

Conclusion

Egyptian Beef Goulash is one of those dishes I come back to time and time again. It’s comforting, easy to make, and packs so much flavor into each bite. The combination of flaky phyllo, spiced beef, and creamy custard topping is pure comfort food with an Egyptian twist. Whether I’m hosting guests or making dinner for the family, this recipe never fails to impress.

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