Goulash Masri

Method

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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.

   Mark done

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.

   Mark done

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.

   Mark done

Chef’s Tips

• 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.

Pairing Suggestions

• Salata baladi
• Torshi
• A green salad

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.