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Egypt · Food

Goulash Masri (Meat Pie)

75 min
830 kcal
4 servings

By eatmundo · August 4, 2026

Goulash Masri (Meat Pie)🇪🇬AI-generated image

Same ingredients, elsewhere in the world

2 matches

Dishes from other countries' kitchens, made from the same core ingredients as Goulash Masri (Meat Pie). The percentage is the share of ingredients the two recipes have in common.

Same technique: Flatbread & pastry44 recipes from 13 countries

A crisp, savory phyllo pie stuffed with spiced minced meat, a staple at Egyptian festive gatherings. It strikes the perfect balance between flaky pastry and a rich, aromatic filling.

According to eatmundo's ingredient comparison, the closest dish to Goulash Masri from another cuisine is Kibbeh bil Sayniyeh (Lebanon): the two share 63% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Preheat your oven to 180°C (350°F).

  • 2

    Finely dice 2 large onions and sauté them in 1 tbsp of ghee over medium heat until they become translucent and soft, about 5-7 minutes.

  • 3

    Add the 500g of minced lamb to the pan, breaking it up with a spoon, and cook until browned throughout, about 8 minutes.

  • 4

    Stir in the 1 tsp allspice, 1/2 tsp cinnamon, 1 tsp salt, and 1/2 tsp black pepper, cooking for another 2 minutes until very fragrant.

  • 5

    Remove the pan from heat and stir in the 1/2 cup of finely chopped fresh parsley to retain its bright flavor.

  • 6

    Melt the remaining 105 g of ghee. Brush a 9x13 inch baking dish with some of it, then layer 5 sheets of phyllo dough, brushing each sheet generously with melted ghee to ensure crispness.

  • 7

    Spread the meat mixture evenly over the phyllo base, then layer the remaining 5 sheets of phyllo on top, brushing every sheet with ghee.

  • 8

    Slice the top layer of the pie into squares using a sharp knife before placing it in the oven; bake for 25-30 minutes until the top is golden brown and crisp.

Frequently Asked Questions

What is Goulash Masri?

Goulash Masri is an Egyptian savory meat pie consisting of layers of phyllo pastry filled with seasoned minced lamb, onion, and parsley. It is typically served as a main course during family meals or festive gatherings.

Can I use ground beef instead of lamb?

Yes, ground beef with a bit of fat works perfectly if you prefer a milder flavor.

How do I keep the phyllo from drying out?

Keep the stack of unused phyllo sheets covered with a slightly damp kitchen towel while you assemble the dish.

Can I assemble this ahead of time?

Yes, you can assemble the pie up to 4 hours before baking, just keep it covered and chilled.

Why cut the pie before baking?

Cutting before baking ensures the delicate pastry doesn't shatter when serving the final pieces.

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