Egyptian Beef Goulash

The pressure builds and you start counting down minutes until you eat.

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Right after you get that sealing ring locked tight, you feel the anticipation creeping up. You kinda catch your breath as the valve hiss lets you know the pressure build is happening inside. It9;s like your belly9;s got its own little timer ticking away.

You glance at the clock and wonder how the heck this pie gonna come out. The broth depth of the meat mixture simmers perfectly under that seal, making sure every bite is juicy and tender. Just a quick release later and you9re almost there1 flaky phyllo and savory filling, what more could you want?

Every time I make this Egyptian Goulash in my pressure cooker, y9all, I get sorta giddy. The countdown9s part of the fun; it9s the calm before the delicious storm.

What Makes Pressure Cooking Win Every Round

• Keeps that broth depth locked in so flavors soak up super good.
• Pressure build happens quick, so dinner9s ready in a snap.
• Valves and seals keep everything safe and tight1 no mess, no stress.
• Locks in moisture which makes ground beef come out tender, not dry.
• You get that pressure cooker hiss, telling you it9s working hard for amazing taste.
• Quick release means you9re not waiting forever to dig in.
• Works great for layered dishes like this phyllo meat pie where you want crisp and juicy at the same time.

What Goes Into the Pot Today

• 1 tablespoon olive oil for that good se9aute9 base.
• 1 small onion, chopped up fine to melt into the beef.
• 1.5 pounds lean ground beef, the main star.
• Spices that hit just right: 1 teaspoon allspice, d teaspoon black pepper, 1 teaspoon pink salt, teaspoon cinnamon, teaspoon ginger1 yep, you get that warm cozy vibe.
• 1 tablespoon tomato paste to boost the color and flavor.
• Phyllo dough, 16oz thawed from the packet, that9s the crispy, flaky wow factor.
• d cup light tasting olive oil and cup melted ghee or butter to brush every layer nice and golden.
• 1 cup milk mixed with 1 large egg to add some rich softness.
• Don9t forget salt and pepper to finish up, gotta taste as you go!

How It All Comes Together Step by Step

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1. Preheat your oven to 350 degrees Fahrenheit (175 Celsius). This gets your pie ready to get golden crisp.
2. Heat olive oil in a skillet on medium heat. Toss in the chopped onion and cook until soft and clear1 takes a bit of patience but worth it.
3. Add the ground beef next, stir and break it all up till brown and cooked through. You9ll smell that sizzle, uh huh.
4. Mix in all your spices and the tomato paste. Stir for a few minutes so everything blends. Turn off the heat and let it cool some.
5. Grab a 9x13 inch baking dish. Brush it with butter or oil so those phyllo layers don9t stick and come out nice.
6. Layer half your phyllo sheets on the bottom. Brush each sheet lightly with butter or oil1that9s the trick for crispy, flaky layers.
7. Spread the meat mix evenly on the phyllo bed. Don9t be shy, get it spread good.
8. Top with the rest of the phyllo sheets, again brushing each with that butter or oil. Cut the pie into squares or diamonds before baking. Then bake for 30-35 minutes until golden and crisp. Let it cool about 10 minutes before serving so you don9t bust your tongue.

Easy Tweaks That Make Life Simple

You can skip fresh onion and use powdered onion instead if you9re in a rush. It works real good to keep the flavor alive.

Grab pre-mixed spices if you wanna save all that measuring hassle. You9re still gonna get some awesome taste without fuss.

If phyllo dough9s scary, just buy it pre-cut and thawed. Brush the layers with olive oil instead of butter if you want a lighter touch.

When You Finally Get to Eat

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You pull the pie out and immediately the smell hits you1that warm scent of cinnamon and allspice mixed with savory beef. It kinda wraps around you like a cozy blanket.

The top9s golden brown and crisp, you catch that crunch when you cut into it. Underneath, the meat9s juicy and spiced just right1 not dry, not overwhelming.

Every forkful makes you nod quietly because the flakey layers and rich filling work together perfectly. It9s that kinda dinner you wanna savor slow, y9know?

You feel proud that you whipped this up, and it tastes like you spent all day. But nope, just your pressure cooker and a little love.

Making It Last All Week Long

• Wrap leftovers tight in foil or plastic wrap and keep in the fridge for up to 4 days. Reheat slow and low in the oven to keep that phyllo crisp.
• Slice into portions before storing, it makes grabbing lunch or a quick dinner easier.
• Freeze slices in freezer bags with parchment between for no sticking. Thaw in the fridge overnight before reheating.
• Use your pressure cooker9s se9aute9 mode to warm slices fast but be gentle so the crust doesn9t get soggy.

What People Always Ask Me

• Can I use ground lamb instead of beef? Heck yeah, lamb works great for a richer flavor. Just adjust seasoning a tad cause lamb can be stronger.
• What if I don9t have phyllo dough? You could try puff pastry but it9s a bit different texture. Or use thin tortillas for a twist.
• How do I keep phyllo from drying out while working? Keep a damp towel over the phyllo sheets when you9re layering or working. They dry super fast.
• Can I make this fully in the pressure cooker? The filling benefits from pressure cooking for that broth depth, but the pie9s crisp gotta come from the oven or air fryer.
• Do I gotta preheat oven when pressure cooking? Yes, since the final golden crisp needs dry heat, preheating is a must before baking.
• What9s the best quick release tip? Use a towel or oven mitt to gently flip the valve to avoid steam burns. Stay safe but quick!

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Phyllo Meat Pie (Egyptian Goulash)

A savory Middle Eastern meat pie wrapped in flaky phyllo dough and filled with spiced ground beef—crisped to golden perfection in the oven after pressure cooking the filling.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Cuisine Mediterranean

Servings 24 pieces

Calories 131 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 1 tablespoon olive oil for sauté base
• 1 small onion chopped
• 1.5 pounds lean ground beef
• 1 teaspoon allspice
• 0.5 teaspoon black pepper or to taste
• 1 teaspoon salt used pink, to taste
• 0.25 teaspoon cinnamon
• 0.25 teaspoon ginger
• 1 tablespoon tomato paste
• 16 oz phyllo dough thawed
• 0.5 cup light tasting olive oil
• 0.25 cup ghee or butter melted
• 1 cup milk
• 1 large egg
• salt and pepper to taste

Instructions

 

Instructions

• Preheat your oven to 350°F (175°C). This gets your pie ready to get golden crisp.
• Heat olive oil in a skillet on medium heat. Toss in the chopped onion and cook until soft and clear.
• Add the ground beef, stir and break it all up till brown and cooked through.
• Mix in all your spices and the tomato paste. Stir for a few minutes then turn off the heat and let cool slightly.
• Brush a 9x13 inch baking dish with butter or oil to prevent sticking.
• Layer half the phyllo on the bottom, brushing each with oil or butter.
• Spread meat mixture evenly on the phyllo base.
• Layer the remaining phyllo sheets on top, again brushing with fat. Cut into desired slices.
• Whisk together egg, milk, salt, and pepper, pour mixture gently over pie, tilting to distribute.
• Bake 30-35 minutes until golden. Let cool 10 minutes before serving.

Notes

Store leftovers in the fridge up to 4 days or freeze in portions. Reheat in oven for crispiness.