Egyptian Ground Meat Gollash
The secret to ground meat gollash is that the filling must be cooked until all its liquid evaporates completely and it cools down entirely before adding it, and every single gollash sheet must be brushed with ghee individually. Wet or hot filling releases steam that makes the layers inside soggy, and unbrushed sheets turn out dry and crumbly instead of crispy.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 100 min
- Calories
- 530
Photo: Чакаровска / Wikimedia Commons · CC BY-SA 4.0 · https://commons.wikimedia.org/wiki/File:%D0%91%D1%83%D1%80%D0%B5%D0%BA_%D1%81%D0%BE_%D0%BC%D0%B5%D1%81%D0%BE.jpg
Ground meat gollash is one of the most popular dishes served on holiday and gathering tables in Egypt: crispy, thin layers of pastry on top and soft on the bottom, with spiced ground meat, onions, and peppers in the middle. Although it looks difficult, it is actually just layering sheets and brushing with ghee, with all the difference lying in a dry filling and an accurate oven.
Method
-
1
Cooking the Meat Over High Heat
In a wide pan over high heat, place the ground meat without oil and break it up with a spoon. Leave it for about 10 minutes until the liquid it releases evaporates completely and it begins to brown in its own fat. High heat browns it and gives it flavor, while low heat boils it in its juices.
⏱ 12 min -
2
Onions, Peppers, and Seasoning
Push the meat to the side, add the tablespoon of oil and the onion, and stir for 5 minutes until soft, then add the bell pepper for 2 minutes. Season with salt, black pepper, and mixed spices, and stir until no liquid remains at the bottom of the pan.
⏱ 8 min -
3
Cooling the Filling
Spread the filling in a wide plate and let it cool completely — about 20 minutes. Hot filling releases steam between the layers, causing the gollash to get soggy inside. Meanwhile, preheat the oven to 180°C.
⏱ 20 min -
4
Preparing the Tray and Sheets
Mix the melted ghee with the oil, and grease a tray measuring about 25x35 cm. Open the gollash pack and divide it in half, covering the sheets you are not working with using a damp, well-squeezed towel — gollash sheets dry out and break within minutes if left uncovered.
⏱ 5 min -
5
The Bottom Layers
Arrange half of the sheets one by one, and brush every sheet with a brush before placing the next one — a light coat covering the sheet, not drenched. If a sheet is larger than the tray, fold the excess inward.
⏱ 8 min -
6
The Filling and Top Layers
Distribute the cooled filling evenly up to the edges, and complete the second half of the sheets in the same way: sheet and brushing. Brush the very last sheet with a slightly heavier coat so the top turns golden.
⏱ 8 min -
7
Slicing Before Baking and Pouring
Cut the gollash into squares or diamonds with a sharp knife all the way to the bottom while it is still raw — after baking, the sheets break under the knife. Whisk the egg with the cup of milk and pour them gently over the top and between the pieces, then sprinkle the sesame seeds. The milk softens the bottom layers and the egg gives the top a golden color.
⏱ 4 min -
8
Baking
Bake on the middle rack at 180°C for 30–35 minutes until the top turns golden and the bottom is browned. If your oven is gas and the top is still pale, turn on the top heat for 2 minutes while standing right next to it.
⏱ 35 min -
9
Resting and Serving
Let it rest for 5 minutes after the oven so the layers settle, run the knife again along the cutting lines, and serve hot with a green salad or yogurt.
⏱ 5 min
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Tips that actually matter
- Take the gollash sheets out of the fridge half an hour beforehand — cold sheets crack when unfolded. If frozen, transfer them to the fridge the night before to thaw slowly.
- Mixing ghee with oil gives the flavor of ghee, and it does not solidify on the brush quickly like ghee alone.
- Do not put tomatoes or sauce in the filling — any liquid will make the bottom sheets soggy.
- The same method works with a filling of boiled and shredded chicken sautéed with onions and peppers, or grated Rumi cheese with an egg and parsley.
People also ask
Why does gollash turn out soggy from the bottom?
The most common reasons: filling with water or still hot, too much milk, or the tray on a high rack so the bottom did not bake. Dry and cool the filling well, do not exceed one cup of milk for the tray, and if the bottom is still soft, lower it to the bottom rack for the last 5 minutes.
What is the difference between gollash and roqaq?
Gollash uses very thin sheets like phyllo, brushed with ghee sheet by sheet, and comes out crispy. Roqaq is a heavier, drier dough soaked in broth or milk so it turns out softer. The meat filling itself works for both.
Can I prepare gollash and freeze it before baking?
Yes: prepare it up to the slicing stage without the milk and egg, wrap it well in plastic, and freeze it for up to a month. It goes straight from the freezer into the oven, then pour the milk and egg over it and add about 10 minutes to the baking time.
How do I reheat gollash without it getting soggy?
In the oven at 180°C for about 10 minutes uncovered. The microwave releases moisture from the filling, making the sheets soft and rubbery.
Cook mode
Egyptian Ground Meat Gollash
-
1
Cooking the Meat Over High Heat
In a wide pan over high heat, place the ground meat without oil and break it up with a spoon. Leave it for about 10 minutes until the liquid it releases evaporates completely and it begins to brown in its own fat. High heat browns it and gives it flavor, while low heat boils it in its juices.
-
2
Onions, Peppers, and Seasoning
Push the meat to the side, add the tablespoon of oil and the onion, and stir for 5 minutes until soft, then add the bell pepper for 2 minutes. Season with salt, black pepper, and mixed spices, and stir until no liquid remains at the bottom of the pan.
-
3
Cooling the Filling
Spread the filling in a wide plate and let it cool completely — about 20 minutes. Hot filling releases steam between the layers, causing the gollash to get soggy inside. Meanwhile, preheat the oven to 180°C.
-
4
Preparing the Tray and Sheets
Mix the melted ghee with the oil, and grease a tray measuring about 25x35 cm. Open the gollash pack and divide it in half, covering the sheets you are not working with using a damp, well-squeezed towel — gollash sheets dry out and break within minutes if left uncovered.
-
5
The Bottom Layers
Arrange half of the sheets one by one, and brush every sheet with a brush before placing the next one — a light coat covering the sheet, not drenched. If a sheet is larger than the tray, fold the excess inward.
-
6
The Filling and Top Layers
Distribute the cooled filling evenly up to the edges, and complete the second half of the sheets in the same way: sheet and brushing. Brush the very last sheet with a slightly heavier coat so the top turns golden.
-
7
Slicing Before Baking and Pouring
Cut the gollash into squares or diamonds with a sharp knife all the way to the bottom while it is still raw — after baking, the sheets break under the knife. Whisk the egg with the cup of milk and pour them gently over the top and between the pieces, then sprinkle the sesame seeds. The milk softens the bottom layers and the egg gives the top a golden color.
-
8
Baking
Bake on the middle rack at 180°C for 30–35 minutes until the top turns golden and the bottom is browned. If your oven is gas and the top is still pale, turn on the top heat for 2 minutes while standing right next to it.
-
9
Resting and Serving
Let it rest for 5 minutes after the oven so the layers settle, run the knife again along the cutting lines, and serve hot with a green salad or yogurt.
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