Egyptian goulash (goulash bil lahma) featuring savory spiced meat wrapped in delicate pastry layers and baked to a golden finish. A beloved comfort dish for family meals and gatherings.

1. Thaw the phyllo sheets according to package instructions and keep them covered with a damp towel to prevent drying.
2. Finely chop the onion and mince the garlic.
3. Melt the butter and allow it to cool slightly.
4. Preheat the oven to 180°C / 350°F.

1. Heat 3 tbsp olive oil in a wide pan over medium heat.
2. Add the chopped onion and sauté until soft and translucent.
3. Add the garlic and cook briefly until fragrant.
4. Add the minced beef and cook until browned, breaking it up with a spoon.
5. Stir in salt, black pepper, Arabic mixed spice, and paprika.
6. Add the tomato paste and cook for 2–3 minutes until well combined and slightly caramelized.
7. Remove from heat and allow the mixture to cool slightly.

1. Melt the ghee and mix with the olive oil.
2. Grease a large baking dish.
3. Layer half of the phyllo sheets in the dish, brushing each layer lightly with the melted butter olive oil mixture .
4. Spread the meat mixture evenly over the phyllo.
5. Cover with the remaining phyllo sheets, brushing each layer with butter.

1. In a bowl, whisk together the egg and milk.
2. Cut the goulash into squares before baking.
3. Pour the mixture evenly over the assembled goulash, allowing it to soak through the layers.

1. Preheat the oven to 350.
2. Bake uncovered for 45–50 minutes, until golden and crisp.