V0: described, not machine-verified
Baked Goulash Pastry with Pastirma & Melted Cheese
Crisp paper-thin phyllo layers infused with warm ghee, enclosing seasoned Egyptian pastirma and sharp aged Rumi cheese, soaked in seasoned egg and milk before baking.
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Ingredients
- Phyllo pastry sheets (Goulash)1 roll (500g) phyllo pastry
- Egyptian pastirma, thinly sliced & deseeded150g pastirma
- Grated Egyptian Rumi cheese & mozzarella1.5 cups cheese blend
- Melted baladi ghee, milk & egg wash1/2 cup ghee + 1 cup milk + 1 egg
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 540, protein 20, fat 34, carbs 38, fiber 1, sugar 3
Original steps
- Brush baking dish with melted ghee. Layer half the phyllo pastry sheets, brushing each sheet with melted ghee.
- Distribute deseeded pastirma, diced bell peppers, tomatoes, and grated Rumi & mozzarella cheeses evenly.
- Cover with remaining phyllo sheets, brushing each layer with ghee.
- Slice goulash into squares with a sharp knife before baking.
- Whisk egg with milk, salt, and black pepper, and pour evenly over the sliced pastry. Let soak for 5 minutes.
- Bake at 190°C (375°F) for 25 minutes until puffed, crisp, and golden brown.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking