Egyptian beef goulash ( phyllo beef pie )

Growing up in high school, I had the opportunity to meet a wonderful friend named morsy who hailed from Egypt but had moved to Dubai at a young age. Despite our different backgrounds, Our bond was strengthened by our mutual love and interest in food  desire to learn about each other's cultures and traditions.

One day during Ramadan, morsy kindly invited me to break my fast with him at his house. I was thrilled at the prospect of experiencing an authentic Egyptian Iftar, as I had heard so much about the festive and bountiful meals that were enjoyed during this special time of year.

Upon arriving at morsy's home, I was greeted with the warm and welcoming aroma of Egyptian spices drifting from the kitchen. His mother had prepared a lavish feast, complete with traditional dishes that were a feast for both the eyes and the palate. However, there was one dish in particular that captured my attention - a spiced beef baked in flaky, golden phyllo dough.

Morsy explained to me that this dish was known as Beef Goulash, a beloved Egyptian delicacy that was often served during Ramadan. As I took my first bite, I was immediately struck by the depth of flavors and the perfect balance of spices. Each bite was a symphony of tastes and textures, and I found myself unable to resist going back for seconds.

Through the simple act of sharing a meal, morsy and I had forged a bond that transcended language and distance, and for that, I would be forever grateful. Ramadan in Egypt may be a distant memory, but the taste of Beef Goulash would always be a reminder of the friendship and the shared experiences that had enriched my life.

The memory of that delicious meal stayed with me long after the evening had passed, years later morsy moved back to Egypt and I found myself yearning to recreate the dish in my own kitchen. I was determined to bring back the beautiful memories and the lovely moments shared with morsy and his family that evening.

250g ( 8 oz ) around 8 phyllo sheet dough

( thawed overnight)

250ml (1 cup ) full fat milk

1 large eggs

1 teaspoon of nutmeg ( preferably freshly grated)

2 tablespoons of olive oil

1 large white onion ( finely chopped)

2 garlic cloves ( minced )

2 tablespoons fresh thyme leaves ( finely chopped)

500g (18 oz) ground beef / lamb

1 tablespoon of ( baharat or 7 spices or 9 spices)

50g (1.7 oz ) silvered almond or pine nuts ( toasted)

2 tablespoons of tamarind paste

120ml (1/2 cup) of melted butter or olive or mix of both.

Position a rack in the lower part of the oven.

Preheat the oven to 350°F/175°C. Whisk together milk, egg, nutmeg, salt, and pepper in a bowl; set aside.

Heat a tablespoon of olive oil in a large nonstick pan over medium-high heat. Sauté the chopped onions for 5 minutes until softened.

Add the chopped thyme and garlic; continue stirring for 1 minute until fragrant.

Add the ground meat, spices, salt, and black pepper. Cook until fully browned, tossing and breaking down the meat for 5 minutes until almost all the liquid is gone.

Add tamarind and stir for 1 minute. Stir in the nuts and remove the pan from the heat.

Lay the thawed phyllo dough sheets between two kitchen towels to prevent drying out.

Lightly grease a 9 ½ x 13 x 2 ¼ inch baking dish with oil or butter. Lay two phyllo sheets and brush with butter lightly.

Fold any excess dough in or out. Repeat the process with two phyllo sheets. Spread the meat filling evenly on top of the phyllo sheets.

Layer the remaining sheets, repeating the same process. Brush the top with butter or olive oil. Carefully cut the phyllo pie into 12 squares using a sharp knife. Gently pour the milk mixture over the pie.

Place the phyllo meat pie on the bottom rack and bake for 35-40 minutes until the phyllo turns a nice golden brown. Garnish with chopped mint. Serve hot with labneh or hummus.