Crispy Goulash Flow

Crispy Goulash Flow

Herb-spiced mince layered between crisp phyllo and finished with vibrant Cilantro Flow.

PREP TIME COOK TIME
20 minutes 35 minutes
Yields: 6–8 servings

Ingredients

⅓ cup pine nuts
2 tbsp olive oil
1 large onion, finely diced
3 cloves garlic, minced
500 g minced beef or lamb
1 tsp dried oregano
½ tsp dried thyme
½ tsp cinnamon
to taste Brisca Herb 'n' Salt
to taste black pepper
1 medium tomato, grated
2 tbsp fresh parsley, chopped
1 package phyllo dough
80 g butter or olive oil, melted (for brushing)
plenty Brisca Cilantro Flow

Instructions

1

Toast Pine Nuts: Heat a dry pan over medium heat and toast pine nuts until lightly golden and fragrant, about 2–3 minutes. Remove and set aside.

⏱ 2–3 minutes
2

Cook Base: Heat olive oil in a large pan over medium heat. Add diced onion and cook until softened, about 4–5 minutes. Add garlic and cook briefly until fragrant.

⏱ 4–5 minutes
3

Cook Meat: Add minced meat and break it up with a spoon. Cook until browned and most of the moisture has evaporated.

4

Season: Stir in oregano, thyme, cinnamon, Brisca Herb 'n' Salt to taste, and black pepper.

5

Add Tomato: Add grated tomato and cook until the mixture becomes fairly dry and concentrated.

6

Finish Filling: Stir in toasted pine nuts and parsley, then remove from heat and allow the filling to cool slightly.

7

Prepare Pan: Preheat oven to 180°C. Brush a large baking pan with butter or olive oil.

🌡 180°C
8

Layer Phyllo: Lay 3–4 sheets of phyllo dough in the pan, brushing lightly between each sheet with melted butter or olive oil.

9

Add Filling: Spread the mince mixture evenly over the phyllo layers.

10

Sauce Moment: Drizzle plenty of Brisca Cilantro Flow over the meat filling so it runs through the mince.

11

Top Phyllo: Cover with another 3–4 sheets of phyllo, brushing each lightly with butter or olive oil.

12

Bake: Bake for 30–35 minutes until the phyllo is golden and crisp.

⏱ 30–35 minutes 🌡 180°C
13

Rest: Allow to rest for about 10 minutes before scooping and serving.

⏱ 10 minutes

Notes

The meat mixture should be fairly dry before assembling so the phyllo remains crisp. If serving later, bake until lightly golden, cool uncovered, then reheat at 200°C for 8–10 minutes before serving to re-crisp the phyllo.

Made with:Cilantro Flow, Herb 'n' Salt

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Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

cilantro-flow,herb-n-salt ["main-dish","meat","cilantro-flow","herb-n-salt","ramadan-day-twenty-six"]