Egyptian Goulash with Minced Meat

Place the minced meat in a hot skillet until it changes color and releases its fat.

Add the finely minced onion and stir it with the meat.

Season with salt, black pepper, seven spices, and the bouillon cube. Cook the meat until fully browned and all liquids have evaporated.

Melt the ghee and butter together in a bowl to use for layering.

Brush the baking tray with the ghee and butter mixture, then start layering half of the phyllo sheets, brushing between each layer.

Spread the meat filling in the center, away from the edges, then complete layering the remaining phyllo sheets, brushing between them.

Cut the goulash into squares (3x4), then place the tray in a preheated oven at 200°C until it starts to puff up and take on a light color.

Prepare the soak by whisking eggs with milk, a pinch of salt, pepper, spices, and baking powder.

Pour the soak over the hot goulash and return it to the oven until the liquid is fully absorbed.

Optional: Sprinkle some cheese on top and return to the oven until melted and the top is golden and crispy.