Egyptian beef goulash ( phyllo beef pie )

Ingredients:

For the Filling:

• 2 tablespoons olive oil
• 1 large white onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons fresh thyme leaves, finely chopped
• 500g (18 oz) ground beef or lamb
• 1 tablespoon baharat (or 7/9 spices)
• Salt and black pepper, to taste
• 2 tablespoons tamarind paste
• 50g (1.7 oz) toasted slivered almonds or pine nuts

For the Phyllo Pie:

• 250g (8 oz) phyllo dough (thawed overnight)
• 120ml (1/2 cup) melted butter or olive oil (or a mix of both)
• 250ml (1 cup) full-fat milk
• 1 large egg
• 1 teaspoon freshly grated nutmeg
• Salt and pepper, to taste

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Instructions:

1. Prepare the Oven and Filling:

• Preheat your oven to 350°F (175°C). Position a rack in the lower part of the oven.
• In a bowl, whisk together the milk, egg, nutmeg, salt, and pepper. Set aside.

2. Cook the Meat:

• Heat a tablespoon of olive oil in a large nonstick pan over medium-high heat.
• Add the chopped onions and sauté for 5 minutes, until softened.
• Stir in the garlic and thyme, and cook for another minute until fragrant.
• Add the ground beef or lamb to the pan, followed by baharat, salt, and pepper. Cook until fully browned, breaking down the meat as it cooks, about 5 minutes.
• Once the meat is browned and almost all liquid has evaporated, stir in the tamarind paste and cook for 1 more minute.
• Stir in the toasted nuts, then remove the pan from the heat.

3. Assemble the Phyllo Pie:

• Lay the thawed phyllo dough sheets between two kitchen towels to prevent them from drying out.
• Lightly grease a 9½ x 13 x 2¼ inch baking dish with oil or butter.
• Place two phyllo sheets into the dish, brushing each sheet lightly with melted butter or olive oil. Fold any excess dough in or out.
• Repeat this process with two more sheets, brushing with butter or oil in between.
• Spread the meat filling evenly over the phyllo sheets.
• Continue layering the remaining phyllo sheets on top of the meat, repeating the butter/oil brushing process.
• Carefully cut the phyllo pie into 12 squares using a sharp knife.

4. Add Milk Mixture:

• Gently pour the prepared milk mixture over the assembled phyllo pie.

5. Bake:

• Place the pie in the oven on the lower rack. Bake for 35-40 minutes, or until the phyllo crust is golden brown and crispy.

6. Serve:

• Once baked, garnish with chopped mint and serve hot, ideally alongside labneh or hummus for a complete meal.

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Enjoy this delightful Egyptian Beef Goulash, a dish that brings the flavors of Egypt right to your table!