Ground Meat Phyllo Pie, commonly known as Goullash with meat or “Goullash Bi Lahma” in Egypt . Goullash is the Arabic name for phyllo dough.
This recipe comes from a distant relative who was also my grandma’s best friend. She is a great cook and my mama learned the recipe from her.
While researching about this recipe, I discovered that it is of Turkish origin and is known in Turkey as burek. Not a big surprise, after all the Turkish and the Middle Eastern cuisines are quite similar.
This Ground Meat Phyllo Pie is actually easy to make and is perfect for entertaining. The amount of milk used may seem like a lot but trust me, just follow the recipe and you will not be disappointed.
You will need:
- 1 pack phyllo dough, 500 grams
- 1 lb minced meat *
- 2 tablespoons samneh or ghee or butter **
- 1 small onion, chopped
- 1/2 cup green bell pepper (capsicum), chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon all spice
- Salt and pepper
- 3/4 cup milk
- Samneh, Ghee or Butter, for brushing between layers
* You can use ground beef or lamb. Or even a mix of both, which ever u prefer.
** As I always mention; Ghee or samneh is clarified butter. So they have higher burning point and are more flavorful. But if you don’t have it available, just use butter.
Start by making the filling.
In a pot, melt the samneh or butter. Then add the onion and cook until translucent.
Add the minced meat and stir until browned.
Once the meat is nicely browned, add the green bell peppers and stir well.
Season the mixture with the all-spice, salt and pepper. Then add the tomato paste and mix well.
Set the filling aside.
Now for the pie itself.
Melt the rest of the samneh or butter and set it aside.
Brush a baking sheet with a little of the melted butter, then place a sheet or two of phyllo dough. Brush the dough again with butter.
Repeat the process of brushing between layers of dough until half the packet of dough is used.
Place all the filling, minced meat and bell pepper mix. Spread it out and cover all the dough.
Then again repeat with layering and brushing with butter between layers until all the phyllo dough is used.
Now I did the mistake of brushing the last top layer with butter, but u shouldn’t. Instead add the milk to it. This will help it get a nice golden color.
I know 3/4 of a cup might seem like a lot of milk to add. But its not. This makes it moist enough for you to be able to slice it later on. If you don’t add it, it will be too crisp and will break when you slice it.
Bake it at medium heat for 30 mins. Until the bottom and top are golden color.
Let it cool down a little, then slice the Ground Meat Phyllo Pie into squares.
Happy Baking, and as we say in Arabic “Sahha Wi Afia”