Goulash Masri

Making Goulash Masri

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1. Fry the onions in the olive oil 10 minutes, add the mince and cook 15 minutes until browned and completely dry.

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2. Stir in the tomato purée, spices, salt, pepper and water and simmer 8 minutes until the pan is dry again. Stir in the parsley and cool.

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3. Heat the oven to 190°C / 375°F and brush a 30 x 22 cm tin with butter.

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4. Layer half the filo sheets into the tin, brushing every single sheet with melted butter as you go and letting the edges hang over.

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5. Spread the cooled meat evenly over the base.

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6. Layer the remaining filo on top, again buttering each sheet, and tuck the overhanging edges down the sides.

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7. Score right through to the base in squares with a sharp knife, pour any remaining butter over the top, and bake 45 minutes until deep gold and crisp. Rest 10 minutes before cutting along the scored lines.

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Related guide: Pan and tin size.

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Small Things That Help

• Butter every sheet. Skipping any fuses the layers.
• Score before baking. You cannot cut it cleanly afterwards.
• The filling must be cool and dry, or the base goes soggy.

What to Serve with Goulash Masri

• Salata baladi
• Torshi
• A green salad

Sides from the same cuisine on this site: Eish Merahrah.

Leftovers and Storage

Refrigerated for 3 days; re-crisp at 190°C / 374°F for 12 minutes. It freezes unbaked for 2 months.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.