A must in all our total meetings, an easy garrison that we all appreciate even the little ones. A classic recipe that never ages or boring thanks to tons and tons of variations in the kitchen.
Egyptian delicious beef goulash dish is certainly different from the Mediterranean favorite tasting goulash you know, super scaly leaves and nice crispy butter that match a layer of flavored minced meat. This is the obsession recipes of the sliced mass at its best.
How to work with Phyllo Dough
The biggest secret to working with the edged dough, as you will see step by step, is to put the sliced leaves between two very slightly damp napkins. This will keep them wet and prevent them from breaking while you work to assemble the famous pie. Also, do not skimp on the butter of phyllo layers (see recipe notes). Don't worry, it's rather a mixture of filled butter and olive oil that I use here.
Step by step for Phyllo Meat Pie or Egyptian Goulash
in many easier steps will explain how to do it
- Preheat the oven to 350 degrees F. Place the thawed dough sheets easily between two slightly damp tea towels.
- Start by preparing the meat stuffing. Heat 1 tablespoon of olive oil in a large non-stick skillet. Over medium-high heat, fry the chopped onions briefly. Add minced meat. Cook until completely colored, pulling regularly. Briefly remove the pan from the heat and drain the fat, then return to the pan. Add spices and stir to combine completely. Remove from heat.
- Now, to assemble the phyllo pie, place three to four sheets of sliced dough on the bottom of a lightly oiled baking sheet 9 ½ x 13 x 2 ¼ inches. Fold any excess dough. Brush the top edge sheet very generously with the mixture of melted butter and oil. Repeat this step while placing three to four cutting sheets at a time on the baking sheet until half of the cutting edge leaves are exhausted.
- Now, since you have a good base for your pie, spread the meat filling evenly on the last cutting sheet.
- Place the remaining leaves on top of the meat, repeating the same process as before (again, three or four leaves at a time, fold excess phyllo and butter the top sheet) until the bounded leaves run out. Brush the top sheet very generously with the butter and olive oil mixture. With a sharp knife, cut the phyllo pie into 12 squares. Season the prepared milk-egg mixture with salt and pepper and pour evenly over the cake.
Phyllo meat pie Ingredients:
16 oz packet of frozen edge mass, thawed in package
1 egg, beaten in 1 cup milk
1 cup extra virgin olive oil Or ½ cup olive oil combined with ½ cup melted butter
1 tsp of ground pepper
To fill meat
1 cup chopped onion
1 ½ lb of minced meat
1 teaspoon ground pepper
1 tbsp garlic powder
Salt and pepper tablespoons
Phyllo dough pie variations
There are countless things you can fill between these cutting edge sheets. The most desirable among my Egyptian community is the one that is stuffed with may be Basterma cover with any size and Parmesan or Roman cheese. I also like to add pepper and black olives.
Instructions & tips
- Preheat the oven to 350 degrees F.
- Carefully place the thawed sheets of dough between two slightly damp tea towels.
- Start by preparing the meat stuffing. Heat 1 tablespoon of olive oil in a large non-stick skillet. Over medium-high heat, fry the chopped onions briefly. Add minced meat. Cook until completely coloured, pulling regularly. Briefly remove the pan from the heat to drain the fat, then return to the pan. Add spices and stir to combine completely. Remove from heat.
- Now, to assemble the phyllo pie, place three to four sheets of sliced dough on the bottom of a lightly oiled baking sheet 9 ½ x 13 x 2 ¼ inches. Fold any excess dough. Brush the top edge sheet very generously with the mixture of melted butter and oil. Repeat this step while placing three to four cutting sheets at a time on the baking sheet until half of the cutting edge leaves are exhausted.
- Now, since you have a good base for your pie pieces, spread the meat filling evenly on the last cutting sheet.
- Place the remaining leaves on top of the taste meat, repeating the same process as before (again, three or four leaves at a time, fold excess phyllo and butter the top sheet) until the bounded leaves run out.
- Brush gently the top sheet very generously with the butter and olive oil mixture. With a sharp knife, cut the phyllo pie into 12 squares.
- Season the prepared milk-egg mixture simply with salt and adding spiced pepper and pour totally evenly over the pie also can be served with seasoned yogurt salad as appetizers.
- Place family phyllo meatloaf on the middle shelf of the oven heated to 350 degrees F for about 45 minutes to an hour, or until cooked. It should turn into a beautiful golden brown. Be attentive so that the pie is not baked or burned.
- Serve & share hot warm with a companion gatherings or family with salad seasoning! Enjoy! preferred specially at dinner meal.
- If desired, you can cook any desired ready vegetables with meat for additional benefits such as celery, peas, corn, green beans
Nutrition values
Calories: 131kcal - Carbohydrates: 11.1g - Protein: 1.8g - Fat: 8.7g - Saturated Fat: 2.8g - Polyunsaturated Fat: 0.7g - Monounsaturated Fat: 4.8g - Cholesterol: 15.4mg - Sodium: 128.9mg - Potassium: 57.5mg - Fiber: 0.5g - Sugar sweet: 0.9g - Vitamin A: 1.1IU - Vitamin C: 0.9mg - Calcium: 1.7mg - Iron: 4.3mg.
see also baklava recipe
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