Meat goulash develops distinct thin layers when mince moisture, fat between sheets and topping distribution are controlled. Piling filling in the middle or pouring liquid on one side leaves some portions wet and others dry.
Ingredients
Use a 400–500 g pack of filo, 500 g beef mince, one chopped onion and three to four tablespoons melted ghee or oil. Mix one egg with one cup milk, salt and pepper for the topping. Tray size and layer count may require less liquid, so add gradually.
This recipe contains wheat, milk and eggs. Check packaging and allergens before serving. Thaw filo according to its instructions and keep unused sheets covered so they do not dry and crack.
Cooking the mince and assembling
Soften onion, add mince and break it up until cooked and its liquid evaporates. Confirm 71°C, then adjust seasoning. If watery, return briefly to the heat before allowing it to cool slightly; never place a wet filling between sheets.
Grease the tray and layer half the sheets, brushing lightly with fat between every two. Spread mince evenly to the edges, then add the remaining sheets. Cut portions with a sharp knife before gradually distributing the egg-and-milk mixture, allowing absorption without a large puddle.
Baking and checking
Bake at a preheated 180–190°C and start checking after about 30 minutes. Depending on depth and oven, it may need 35–45 minutes. The egg mixture should set and the top turn golden. Check at least 71°C at the centre, or 74°C when reheating a previously cooked, chilled filling.
Rest briefly before completing the cuts. If the top is ready but the base remains wet, move the tray to a lower shelf and protect the top instead of increasing overhead heat.
Can the milk-and-egg mixture be omitted?
Yes, in a different version with crisper sheets, but it will not produce the same soft bake. Follow one clear method rather than trying to correct dryness with random water after baking.
Related products from ALRAQI MEATS
Beef Mince - 1 kg, or Beef Mince - 500 g. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage.