Egyptian Goulash with ground beef is one of the most delicious authentic Egyptian dishes.
It is eaten as a main dish for lunch, and sometimes it is served with chicken Panne or Biftek.
What distinguishes this recipe is the ease and ease of preparation along with the wonderful taste
I will share with you some pure Egyptian Arabic tips in order to get the original taste of the Egyptian goulash tray.
now let’s Get Started.
INGREDIENTS
- 1 Goulash roll
- Half kilo minced meat
- 1 big onion
- Half cup green hot pepper
- Half cup Red sweet Pepper
- 1 Teaspoon salt
- 1 Teaspoon black peppe
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1 Teaspoon paprika
- 1 sprinkle parsley
- Half cup olives
- 1 cup shredded mozzarella cheese
- ⅔ cup milk
- 1 egg
- Half teaspoon baking powder
INSTRUCTIONS
- In a frying pan, put the minced meat and fry for 5 minutes
- Put chopped onion
- Stir the onion with the minced meat, then add the hot green pepper and red pepper
- Add spices (salt, black pepper, onion powder, garlic powder, paprika)
- Stir the mixture well and leave it for 10 minutes, then remove it from the stove
- After you remove the pan from the stove, add a sprinkle of parsley and olives
- Take a baking tray and grease it with a little butter
- Put a layer of goulash dough
- Grease the goulash layer with a little butter
- Continue in the same way until half the quantity, then add the minced meat
- Then put the cheese and distribute it well inside the tray
- Put a layer of goulash and spread the butter every two layers and continue in the same way until the end of the quantity
- After the quantity is completed, cut the goulash, in order to ensure that the sauce that we will prepare for the goulash has arrived inside the entire parts of the goulash.
- Bring the milk and put the egg, baking powder, a pinch of salt and black pepper on it, and stir the mixture well
- Pour the mixture on a tray and put it in the oven for 15 minutes at a temperature of 200
- Remove the Egyptian goulash tray from the oven and place it on a serving plate
NOTES
It is preferable that the butter spread between every two layers of the Goulash , and the butter should be very little so that the Goulash is not too creamy
Putting baking powder on it will help make the Goulash crunchy
Step by step guide.
The original Egyptian Goulash Recipe
The original Egyptian Goulash Recipe
Equipment
- Oven-pan
- silicone spoon
Ingredients
- 1 Goulash roll
- Half kilo minced meat
- 1 big onion
- Half cup green hot pepper
- Half cup Red sweet Pepper
- 1 Teaspoon salt
- 1 Teaspoon black peppe
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1 Teaspoon paprika
- 1 sprinkle parsley
- Half cup olives
- 1 cup shredded mozzarella cheese
- ⅔ cup milk
- 1 egg
- Half teaspoon baking powder
Instructions
- In a frying pan, put the minced meat and fry for 5 minutes
- Put chopped onion
- Stir the onion with the minced meat, then add the hot green pepper and red pepper
- Add spices (salt, black pepper, onion powder, garlic powder, paprika)
- Stir the mixture well and leave it for 10 minutes, then remove it from the stove
- After you remove the pan from the stove, add a sprinkle of parsley and olives
- Take a baking tray and grease it with a little butter
- Put a layer of goulash dough
- Grease the goulash layer with a little butter
- Continue in the same way until half the quantity, then add the minced meat
- Then put the cheese and distribute it well inside the tray
- Put a layer of goulash and spread the butter every two layers and continue in the same way until the end of the quantity
- After the quantity is completed, cut the goulash, in order to ensure that the sauce that we will prepare for the goulash has arrived inside the entire parts of the goulash.
- Bring the milk and put the egg, baking powder, a pinch of salt and black pepper on it, and stir the mixture well
- Pour the mixture on a tray and put it in the oven for 15 minutes at a temperature of 200
- Remove the Egyptian goulash tray from the oven and place it on a serving plate
Notes
It is preferable that the butter spread between every two layers of the Goulash , and the butter should be very little so that the Goulash is not too creamy
Putting baking powder on it will help make the Goulash crunchy
Resource: Phyllo Meat Pie (Egyptian Goulash)
