CRISPY & FLAKY Phyllo Goulash - Baklava but make it SAVORY

Today we're making Goulash, the Savoury version of Baklawa. It's essentially a meat or vegetarian filling sandwiched between two layers of Phyllo pastry. The top and the bottom are made up of 8+ individual layers of Phyllo with butter between them. I'll show you how to make this using both Phyllo (Filo) or Puff Pastry.
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00:00 Intro + What is Goulash
01:13 Making Clarified Butter
02:44 Cooking the beef filling
03:54 Assembling the Goulash
06:53 Cooking the Goulash
07:38 Making Puff Pastry Goulash
09:09 Presentation and taste test
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Ingredients for Phyllo version:
1kg (2 lbs) Beef Mince
500g (1lb) Pack of Phyllo (Filo) pastry
250g (1/2 lb) Butter
150ml (2/3c) whole milk
2 Medium Brown (Spanish) onions
3 Garlic cloves
2 Tbsp Olive Oil
2 Tsp Salt
1 Large Egg or 2 Small Eggs
1/2 Tsp Pepper
1/2 Tsp Bharat (Optional)
Spinach Filling • Cheese, Meat and Spina...
Directions for Beef Filling:
1. Dice the onions into small cubes and mince your garlic
2. Add Olive oil to a pan on medium-high heat and add the onions, Saute for 2-3 minutes
3. Once the onions have softened add the garlic and saute for 5 minutes until onions are opaque, add any other vegetables you want now
4. Add the Salt, Pepper & any other seasonings you would like to the onions, stir, then push to one side of the pan
5. Add the Minced beef to the pan and press in firmly, allow it to brown for 5 minutes
6. Break the meat into sections and flip, allow it to fry for 4-5 minutes before breaking it up into small pieces with your spatula
7. Mix the onions into the meat and cook until a deep brown colour, remove and set aside
How to clarify butter:
1. Place your butter in a pot to melt on high heat until completely liquefied
2. Allow it to come to a boil and it will foam up
3. Your clarified butter is done cooking when you can see the golden melted butter in the pot, pour out into a jug to cool
Note: Make sure not to pour out any of the cooked milk solids into the jug.
How to assemble the Phyllo:
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Lay a phyllo sheet in the dish allowing any excess to run up the walls of the dish
3. Using a pastry brush, coat the sheet from corner to corner with a thin layer of clarified butter. (You must coat all the surface including any excess pastry)
4. Place another Phyllo sheet on top, and press out any air bubbles. Allow it to adhere to the sheet below it. Coat it in butter once more and repeat this process until you have a minimum of 8 layers of phyllo
5. Using a sharp knife, trim off any excess phyllo that is running up the walls of the dish
6. Brush your topmost layer of phyllo with butter, then pour on your meat filling. Spread it out into one even layer from edge to edge
7. Place a sheet of Phyllo on top of the filling and then repeat the layering/laminating process with a minimum of 8 layers of Phyllo
8. When adding your last layer of Phyllo, trim any excess off the walls before placing it, then brush the top surface with butter
9. Using a sharp knife slice your pastry into equal sized portions, use a ruler to get accurate edges
10. Whisk together your milk and egg into an egg wash and then pour it evenly over the Goulash
11. Bake in a 180c or 350f oven for 40 minutes, rotating at the halfway point. Remove when it is Golden Brown all over and bubbling
12. Allow to cool for a minimum of half an hour before serving (it will be really buttery, that will be reabsorbed when cooled)
How to assemble the Puff Pastry Version:
When making the puff pastry version, you only need to do about half to two thirds of the filling amount. You will also need 2-3 300g (10.5 oz) pre-rolled puff pastry sheets.
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Add a layer of pre-rolled puff pastry to the bottom of the dish and trim off any excess
3. Add half of your filling on top of the pastry in an even manner
4. Lay another layer of puff pastry on top
5. Add the remaining fill on top of this layer of puff pastry
6. Add the last layer of pastry then slice into portions
7. Make an eggwash like above and then pour onto the dish
8. Bake for 40-50 minutes until the top layer puffs up well
9. Allow to cool for 30 minutes before eating.
Note: The bottom two layers will not puff up, due to the weight of the layers above them and the eggwash holding everything in place. If you want them to crisp up, then I suggest rolling out a single layer of Puff Pastry into 2 thin layers then using them for the bottom and middle.

[@keynage6693]

I don't know why this was recommended to me, or how, but I'm glad that the algorithm lords have blessed me with the opportunity to enjoy your content.

[@MiddleEats]

Thank you, hope you give it a try!

[@keynage6693]

@@MiddleEats just finished eating it, best food I've made in 4 months.

[@MiddleEats]

Wow, I'm so happy you liked it. I'd love to see how it turned out if you took any photos!

[@keynage6693]

@@MiddleEats couldn't, had to repair my phone and the photos got deleted :C. If I make this recipe again though I'll be sure to send pictures.

[@MiddleEats]

No problem at all!

[@efigina]

Love it! In Greek cooking, we have a dish like this made from spinach and feta called spanakopita.

[@MiddleEats]

Spanakopita is lovely, it is definitely very similar. I guess the difference is the shape. You really can make this with any filling though.

[@renatevanstraaten5871]

9:17 Damn, that crunch

[@MiddleEats]

It was so dramatic 🤣 even sounds like a sound effect!

[@erikalopez7334]

Love it!!! Every single detail explained so well…..!! Going to try it now!!!

[@digitaldina]

These remind me of watching tv after getting home from the bus. They’re such a good storable quick snack/meal

[@brixafterdark]

Another amazing recipe! My mouth is literally watering 🤤. I'm going to have to stop being lazy and start trying to make some of the delicious dishes you are presenting! This one is definitely versatile and my mind is racing with the possibilities... Lamb and pine nuts... Chicken and dried fruit. Thank you again so much!

[@MiddleEats]

Yes absolutely, it's basically a vehicle for anything you can think of. The only restriction is the filling can't be very saucy otherwise the phyllo will struggle to bake. Lamb and pine nuts sounds divine!

[@Richard-ze9hh]

Your love for food is tangible! Keep it up!

[@dawnkesterson7018]

I love this channel, thank you for showing us all these wonderful recipes !!!!!!!

[@treizeheures]

i get so excited whenever i discover another one of your videos i haven't watched. this looks soooo good! thank you as always

[@MiddleEats]

Glad you liked it, this one is an extra special crispy recipe!

[@tracymazur3436]

Possibly my favorite new recipe of 2020. We've made it twice already. :)

[@MiddleEats]

Glad you are enjoying it so much!

[@mimilee417]

Thank you for the recipe. I will try that.

[@befroggled]

The puff pastry just makes this classic "god tier"! One of my favorite side dishes of all time, always a crowd pleaser & so easy to put together!

[@MiddleEats]

It really does and it makes the recipe so much easier

[@jroane5471]

Great recipe. I can't wait to try it. You have some of the best recipes ever. Thanks for sharing.

[@MiddleEats]

Thank you, I'm sure you'll love it, and it's an easy one to customise with any filling.

[@coolcutiekitti17]

I love this! Feels super approachable as someone who doesn't normally make things from scratch. Your instructions are fantastic! Keep up the great work!

[@MiddleEats]

Cheers thank you! Hope you give one off the recipes a try.

[@1992420256152118]

This looks so amazing, I'm trying it today! Subscribed!

[@sfowler1017]

Oooh I'm thinking of so many possibilities! Thanks for sharing.

[@MiddleEats]

No problem, hope you enjoy it!

[@rankinsean]

This looks amazing. Great vid!

[@MiddleEats]

Thank you!

[@TheSugarStreet]

I made this today delicious thanks for all your recipes very detailed without making them difficult 😁

[@MiddleEats]

No problem, I always want to make the recipes more approachable

[@MrAminBoss]

Bruh that was the best crunch I have ever heard in my LIFE. Great job!

[@MiddleEats]

Pretty satisfying eh? Almost sounded fake to me, now I wonder how I could get it licensed as a sound effect.

[@belac48621]

That was some seriously over the top crunch! I love these recipes.

[@MiddleEats]

Thanks Caleb! Hope you try it out

[@asya9507]

Lovely! I made this recently. I don't trim my edges because I like to bite a thick, crunchy edge!

[@AhmedAdly11]

I can't get enough of your cooking!

[@ghafoorhashimi2464]

Wow! can’t believe I didn’t know about this channel. Watched every video and my mum and I’ll be cooking these delicious treats. Keep it up brother!

[@MiddleEats]

Thank you, I really appreciate it. Send me some photos when you make any dishes!

[@7oodaBondok]

yummmm, these look so good. I love there aren't so many layers of pastry which is sometimes the case. keep up the vids!

[@MiddleEats]

Thank you! The layers definitely is up to the person cooking. I prefer it when it isn't too thick because I feel it can dry out.

[@fjordhellas4077]

Excellent recipe and great channel!

[@Sophia-oc2gq]

Looks delicious! Keep the good work up! 💕 👍

[@MiddleEats]

Thank you, I will

[@araceliadams34]

New to your channel. So glad my sister shared your recipe now I Subscribed and can watch all your recipes. You make it so simple to do and make your taste time look like we better try it because it looks and sounds so DELICIOUS. Thank You for your recipes.

[@nancyfriedberg9516]

this turned out perfectly! the ground beef is highly tweakable. just make sure the water content is low so the phyllo doesn't get gummy. Also we had two pieces left over and the next day they were yummy

[@omarm.d2578]

Dude I was obsessed with this as a child !!!!!! Still am !!! Glad I found this video and channel !!! Lol

[@Princessetch]

Congrats on Creator on the Rise! Looking forward to sharing this with my bf 😊

[@MiddleEats]

Thank you! Let me know how it turns out

[@SpinozicTroll]

I really like this recipe!

[@mrtechie4858]

Ah, one of my all time favourites!!!! I never knew it could be done with PuffP I think my wife is going to get fed up with me, I already have ideas of experimenting with Tandoori Chicken, Adding Cheese, and living off Goulash as if its the only food on earth.

[@MiddleEats]

Ooh yeah, a creamy tandoori chicken would be great. The only restriction is that the filling can't be too moist, otherwise the bottom layer will struggle to bake.

[@BZY-bu9wr]

Now this brings a smile to my face. Can't wait to get on it!!

[@MiddleEats]

Thank you, hope you enjoy it. And send me some photos on instagram!

[@jjimywoods1363]

Good man this looks good

[@BlakeJohnson1]

New favorite KZbin video sponsor :)

[@MiddleEats]

Definitely something more cooking channels should mention, now to find a real first aid company to sponsor me....

[@dgthall]

@@MiddleEats One of the blacksmithing channels on YT (Alec Steele) got a first aid kit as a sponsor and now they carry all kinds of kits and PPE... you could start a whole new trend in YT sponsors for cooking shows! :)

[@MiddleEats]

Ahaha that's amazing, I'll definitely get in contact with them if I ever reach sponsor size!

[@RowePlayingGamesShow]

I cooked with phyllo for the first time making a baked yesterday. I think I’ll try this today!

[@THEMOCU]

OH MY GODDD THE CRUNCH!!!! Thanks for poppin in my recommends

[@MiddleEats]

No problem, hope you give it a try!

[@sahira2525]

One of the best goulash I ever seen 👍👍👍👍

[@hannabanana592]

Love your content and passion for Middle Eastern food. I use olive oil instead of the butter though due to milk allergies. I could eat this every day!

[@MiddleEats]

Good to know that olive oil works. Thanks for watching and hope you try more of the recipes.

[@cinnahum]

So good!

[@MiddleEats]

Thanks

[@OneAveragePerson]

omg this looks soooo goood 😋😋😋😋

[@HeavenAndHope]

I went to a Turkish store and a very sweet guy bought me the herbs. I objected but he insisted. I got the 7 spices 2 and sumak. So sweet. I'm gonna combine puff pastry on the bottem. I've trowend it in the oven so it can cook for a bit. I will take it out after 5 min. Now I'm gonna put the filling on top. And I will use the residu of the clarified butter when the dish is almost ready and I will smear that on top. Hope it will be tasty haha thanks!!

[@nainawickrem]

Fantastic

[@LisaN]

Oh boy .... I was starting to get the stuff for your baklava this week. Now I see this. Wow. We love food like this. It's so satisfying. Thank you for sharing this. I really love your channel and recipes. Could you make those little mini round pizzas with burger or spinach in the middle? Also I really love those triangles with what tastes like slightly vinegared spinach in the middle. I don't know if it's vinegar or not, but I miss those triangles with spinach in them the most! My kids' babysitter from Palestine made them all the time...those were so good.

[@HeavenAndHope]

It's so tasty! And the bottom is crunchy🤤🌹❤

[@mohamedokba1066]

Amazing recipe and perfect filming skills.. I just wanted to add phyllo/ goulash needs to be covered with a towel as you assemble this dish as it tends to dry and harden quickly Thanks 👍

[@beevang7967]

A friend made it for a potluck n it is tasty. I'll have to make it myself.

[@shivavemula5440]

You're awesome, I've watched most of your recipes 😋, keep it up bro make more Love from India 🌮😋🤩

[@MiddleEats]

Thank you, I appreciate it!

[@anyahuntress3611]

Scrolling around the tubes for recipes for phyllo dough and found you! Luck me ~ new sub~

[@HungryManKitchen]

Great recipe, similar to regular Turkish borek but more crunchy. I also love this with goat cheese 👍

[@MiddleEats]

Yes it is very similar to Borek. In fact I think there is a kind of Borek that is done like this too isn't there? We also have another dish called Goulash which is close to the Turkish Gulac with cream.

[@rowantharwat9195]

actually in upper egypt we have a backed sweet called " the old lady's neck" that is very similar to burek. the old lady neck sweet is a very old sweet in egypt dating back to the ancient times as shown on the tomb of Ramses III (Tomb KV11), located in the Valley of the Kings. please @middle eats try doing that recipe.

[@HungryManKitchen]

@@MiddleEats Yes, there are so many different types in Turkey, but this one with phyllo is not the one when you think about traditional borek in Turkey.

[@HungryManKitchen]

@@rowantharwat9195 Wow, we have a dessert with the same name in Turkey, called "Kocakarı gerdanı" (Old woman's neck or throat). It's not a commercial one, usually a homemade village dessert.

[@deetlebee]

I did chuckle at the first aid bit. Definitely going to try this with traditional fillings, but I'm also thinking maybe like Jamaican hand pie filling would be great. Wonder how well the pastry would hold up to cheese....

[@MiddleEats]

Oh yeah that would be amazing, some jerk chicken filling or curried lamb! Only restriction is it can't be too saucey

[@iqaznili]

I appreciate the advice. I cut my nail with a knife while cutting jalapenos. I was sure if it was burning because it was a knife cut or jalapeno heat.

[@M.IK92]

puff pastry version seems much easier and quicker great recipe definitely to be tried🤤

[@mrsabdulazizmuhammad5222]

MashaAllah wow

[@anginehh24]

Yummy 😋

[@Kafcovlogs]

My favourite 🤩

[@MiddleEats]

Thanks

[@GBERTS]

niice! i always make the spinach pie, with puff pastry, much easier haha gonna try it with meat

[@MiddleEats]

Definitely a great combination with minced beef, and you could really put anything you want in it!

[@pajamakazama5840]

Delicious. I'd stuff my face with these when I was young lol.

[@MiddleEats]

You and me both!!

[@tvvistedstitches5470]

I love your videos!! Could you do Moroccan Harira? The Americanized version I make for myself has been one of my favorite foods for years, but I don’t know much about how it’s authentically made. Thanks!!

[@MiddleEats]

My wife is a big fan of it as well, I will try and do it as we head into winter. It's such a warming soup! Thanks for the suggestion

[@Chrissy8423]

Good god does this look good.

[@nainabhedwar6770]

What a fabulous recipe and so well explained! I am curious - can this dish be made ahead (like the night before) and baked the morning it's needed? Would one add the egg wash before hand and let it soak in like a bread pudding or add it just before baking? Would greatly appreciate your wisdom on this Obi! THanks!

[@mounan6321]

Trying now

[@perrygregorio5715]

I didn’t want to waste any phyllo dough so I didn’t cut the edges, I just pushed them downwards, and buttered. The pieces with edges had extra crunch. If I did trim, I would place in the center. I hate to waste😆Also, I added hash browns, green onions and topped with cheddar cheese before layering the top. Thanks for your video, aside from Spanakopita, I’ll be making this also❣️

[@sunshineseaandvitamind8620]

I'll try this tomorrow thank you. I have to use up two packets of filo that's going off.

[@nonamebleach]

Yoooooooooooooooo!!! 😯🤤

[@markmckay15]

I’m going to make the puff pastry version of this today. The written recipe says to use 2/3 to half of the filling? Or is that just if I am layering a piece of puff pastry in the middle (I won’t be, it’ll just be one big filling) and directing me to distribute between layers? Love your channel by the way. My wife and I have been looking for ways to use our ground beef that are not the same 3 recipes. Super excited for this!

[@Dosadniste2000]

That's my mum's "pita sa mesom". Serbs are Egyptians. :))

[@viniv20]

Its crazy that here in belgium minced beef is literally like steak tartare, VERY red and almost zero fat

[@MiddleEats]

Each place is quite different. In the uk minced beef is available at 15, 12 and 5% fat in most supermarkets. But 0% is hard to find. That must be quite convenient for you.

[@AzulxxxLuna]

I made it and it was super crunchy, but it was too much butter for my taste. I’ll try a lean version 😄. How do I reheat it? The oven ?

[@nicolegomez4648]

I love you 😭

[@alarson2018]

Yaahaahahaha🤣 - Best product placement ever!!! First Aid

[@DaniOhDani]

If I hadn't JUST used the beef mince in my freezer today.......! Another one for the list. Did you make anything with the filo scraps?

[@MiddleEats]

Ah you'll have to show me how it turns out when you make it. Not with the phyllo scraps, they aren't really a dough so it's hard to form them into anything. The puff scraps though I gave them an egg wash and sprinkled on some zaatar for zaatar puff bites. Went down like a treat.

[@ceoofprosciutto235]

I love Baklava so much, I wanna go to a Turkish bakery and get it again.

[@sophiacadiz8016]

Wowowow.

[@MiddleEats]

Thank you, hope you give it a try!

[@christinezhu1357]

I really like your accent 🥺

[@Anon_E_Muss]

Why am I so addicted to your channel whilst on a low carb diet Everything looks so delicious

[@dgthall]

Oh yeah, this one's going on the meal plan right away.... NOM!

[@MiddleEats]

Nice, what filling will you be using? I'm thinking of doing a teriyaki filling soon!

[@hadassah22]

What about adding cheese to the meat mix? Will that be ok or will it make the dish soggy?

[@johnnyboy8819]

Would like to see you try to make dolma

[@MiddleEats]

It's on my plan, just waiting till I have some free time to test a recipe.

[@rohitpillai311]

Can you please show me on the next coming video how to make Egyptian bread pudding dessert called um Ali???

[@MiddleEats]

I'm still perfecting that recipe, but I hope to do it soon! Stay tuned and hopefully in the next few weeks it will be out!

[@brittanyparsons3666]

made without onions and used beer brat sausage instead. added pecorino, parmesean, and provolone cheese with black olives and banana peppers. To die for.

[@saffaqudrat-zv7ey]

What time of mince meat is recommended to use? Lamb or other

[@syalomeepradhan6764]

Please make KUNAFA!!!

[@MiddleEats]

I've previously done a cream Konafa, I'll look into doing a cheese one soon!

[@ChopzDrake75]

Just one question…How those this work with cheese?

[@user-yr8bs1yv5h]

Can you please tell how many sheets of phyllo did you put at the bottom middle and top???

[@MiddleEats]

The phyllo was 8-10 on the bottom and 8-10 on the top. The puff pastry was a pre rolled sheet in each layer.

[@davidduvall1947]

A hack I use it a spray bottle for the oil/ghee. It cuts the time dramatically.

[@andrejmucic5003]

Is this Burekka in other places?

[@hugovanmanen]

I made this and it was amazing. Don't eat too much in one sitting though, I went into butter shock after my 5th piece :P

[@MiddleEats]

Hahaha been there. Glad you liked it

[@SheilaTheGrate]

Oh! I have a request - can you make whatever your version is of Muhammara? (walnut and pomegranate dip/salad)?

[@MiddleEats]

Yes! It's usually made with roasted red peppers though!

[@SheilaTheGrate]

@@MiddleEats That sounds tasty! I know that there are regional variations, so whichever way you normally make it is what I would love to see. 😁

[@khadijahh3095]

Try slicing fresh tomatoes and hot peppers and put in the meat before covering it with the dough.. it really makes it nice

[@MarkoRoll666]

My curiosity won't leave me alone, is this related in any way to Goulash in Hungary or is it just a word play?

[@mihaelazlate4729]

This work perfect with olive oil, vegan version of meat or tofu and spinach, smoked tofu and and vegan sausage, tofu, spinach and dill. I have so many versions i could cook a whole week.

[@karmenpass2134]

I'm going to use the layers party and beef recipe and add sum horseradish and mustard for sum zing

[@MiddleEats]

Sounds good! Enjoy!

[@loganl3746]

Is there a way to make this without the butter and milk? I want to be able to make a kosher meat version and save the buttery one for a veggie filling.

[@MiddleEats]

Olive oil in place of the butter. You can use almond milk in place of the milk.

[@loganl3746]

@@MiddleEats Thanks!

[@fernbedek6302]

I am curious why the butter needs to be clarified to get the milk portion out when milk is then added at the end?

[@peraldervis3543]

No need to do that

[@arfriedman4577]

I would add bechamel sauce between layers.

[@jamilasalaam]

Ohh my Gosh !! My ex mother in law is Egyptian & would make this !! Yum yum yuuuummm ufffffffff

[@m.s2686]

My goloush became chewy n were not flaky or crispy. What should I do

[@joycegray7243]

Can this be frozen ?

[@nickgorrell5600]

Ok to use ghee do you think?

[@MiddleEats]

Yes of course, ghee and clarified butter are pretty much the same thing

[@nickgorrell5600]

@@MiddleEats great content by the way, thanks for your efforts they are very much appreciated

[@MiddleEats]

No problem at all, I really hope you like it

[@adelelashmawy2156]

Irhamna ! 🤣🤣🤣