# Egyptian Goulash

Egyptian Goulash is a practical and reliable tray dish made with layers of filo dough, a seasoned ground beef filling, and a rich milk and egg mixture, baked until golden and crispy.

- Total time: 35 min
- Cuisine: Middle Eastern
- Category: Dinner
- Language: en

## Ingredients

- oil
- 1 whole finely diced onion
- 2 lbs ground beef
- salt
- black pepper
- ground nutmeg
- 1 stick unsalted butter
- filo dough
- 1 Maggi cube
- milk
- 1 egg

## Instructions

1. Start with a little oil in a pan and add one whole finely diced onion.
2. Cook on medium heat until soft and semi-transparent.
3. Then add 2 lbs of ground beef, break it apart and let it cook through.
4. Season with salt, black pepper, and ground nutmeg.
5. Mix well and set the meat mixture aside.
6. In a saucepan, melt one stick of unsalted butter with a small splash of oil.
7. Grab a shallow, foil-lined tray and brush some of that butter at the bottom.
8. Take a quarter of a stack of filo dough, lay it down, even it out, brush it with butter.
9. Then add another quarter of filo dough on top and brush with butter.
10. Now spread the meat mixture evenly so it covers the entire layer.
11. Repeat the same layering: another quarter of filo, brush with butter, then the final quarter, and don't forget the butter on top.
12. In a medium mug, add one Maggi cube and fill about three quarters of the way with milk.
13. Microwave it for about a minute just until the cube melts without boiling.
14. Cut the goulash into even pieces, big or small.
15. In a bowl, whisk one egg with some black pepper, add it to the milk and Maggi mixture and mix again.
16. Pour it evenly over the tray and use your hands if you need to help it settle into the cuts.
17. Then into a 400°F (200°C) preheated oven for about 35 minutes until golden and crispy on top.

## Equipment

- pan
- saucepan
- shallow, foil-lined tray
- medium mug
- bowl
- microwave
- oven

## Tips

- Use a quarter of a stack of filo dough at a time for layering.
- Spread the meat mixture evenly to cover the entire layer for perfect pieces.
- Cut the goulash into even pieces before baking.
- Use hands to help the milk and egg mixture settle into the cuts.

## Source

- Original video: https://www.instagram.com/reel/DVCIxxGEQcN/?igsh=amIyNzVscWJ1YXZv
- Recipe page: https://www.cliprecipe.com/recipe/56bdb1f1-61e7-4822-bf41-7178ab8bf5cc
- Extracted: 2026-02-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt