Скачать или смотреть Phyllo Meat Pie (Egyptian Goulash) with roasted Poblanos and Monterey Jack Cheese

Here’s the recipe #meatpie #phyllomeatpie #egyptiangoulash
#casserole #onepanrecipe #easyrecipe #shorts
Ingredients:
1 package phyllo dough, thawed according to package instructions
4 poblano peppers
1 lb ground beef
1 onion, diced
2 cloves garlic, minced
1 tsp cinnamon
1 tsp allspice
1 tsp cardamom
1 tsp coriander
1 tsp cumin
1/2 tsp nutmeg
1 tsp paprika
Salt and pepper to taste
Clarified butter
6-8 slices Monterey Jack cheese
Instructions:
Roast and Prep Poblano Peppers:

Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered.
Place the roasted peppers in a bowl and cover with plastic wrap. Let them steam for about 10 minutes.
Peel off the charred skin, then carefully slice open the peppers and remove the seeds. Keep them whole and lay them flat.
Prepare Meat Filling:

In a large skillet, heat some clarified butter over medium heat. Add the diced onion and sauté until softened.
Add the ground beef to the skillet and cook until no longer pink, breaking it apart with a spoon as it cooks.
Stir in the minced garlic and cook for another minute.
Add the cinnamon, allspice, cardamom, coriander, cumin, nutmeg, paprika, salt, and pepper to the skillet. Stir well to combine and cook for about 5 minutes to toast the spices.
If the mixture seems dry, add a little water or additional clarified butter to keep it moist.
Assemble and Slice the Pie:

Preheat your oven to 375°F (190°C).
Brush a 9x13-inch baking dish with clarified butter.
Lay one sheet of phyllo dough in the bottom of the baking dish, allowing the edges to hang over the sides. Brush lightly with clarified butter. Repeat with several more sheets of phyllo, layering them and brushing each with clarified butter.
Spread half of the prepared meat mixture evenly over the bottom layer of phyllo dough.
Place the roasted poblano peppers in a single layer over the meat mixture.
Lay the slices of Monterey Jack cheese over the poblano peppers.
Spread the remaining meat mixture over the cheese.
Cover the pie with another layer of phyllo dough, brushing each sheet with clarified butter.
Using a sharp knife, carefully slice the pie into squares or rectangles before baking.
Bake:

Place the assembled and sliced pie in the preheated oven and bake for 25-30 minutes, or until the phyllo is golden brown and crispy.
Serve:

Let the pie cool slightly before serving. Enjoy!!