Goulash, layered filo pastry with spiced beef and onion filling

Melt the butter completely in a pot on high heat; let it boil to evaporate the milk until it foams, the foam breaks and the liquid is golden.

Pour the clarified butter into a glass jug to cool, leaving the cooked milk solids in the pot.

Dice the onions fairly small.

Heat the olive oil in a frying pan on medium-high; saute the onion 2 to 3 minutes until just softening, then add the minced garlic.

Saute about 5 minutes more until opaque and golden; season with salt and pepper (baharat optional).

Push the onions aside, turn the heat to high, add the beef and spread it to fill the pan.

Cook about 5 minutes until browned underneath, break up and flip, cook a couple of minutes, then break into small pieces.

Mix in the onions and cook until the beef is deep brown.

Brush the base and walls of the baking dish with clarified butter, into all the corners.

Lay a filo sheet in, excess up the walls; brush edge to edge with a thin coat of clarified butter; lay the next sheet, pressing out air bubbles.

Repeat to 8 to 10 layers, then trim the excess on the walls level with the base.

Brush with butter, spread the meat in one flat even layer to the edges and corners.

Add another 8 to 10 buttered filo layers; trim the walls before the last layer, then brush it with butter.

Cut into 12 three-inch portions, marking with a ruler and cutting through every layer.

Mix the milk, egg and a pinch of salt; pour evenly over the tray and tilt to distribute.

Bake at 180C or 350F for about 40 minutes, rotating halfway, until evenly browned and crisp.

Cool at least half an hour so the butter redistributes; serve along the cut lines.

Variation: puff pastry version with green peppers, chillies and baharat in the filling; buttered dish, a sheet of pre-rolled puff pastry, half the filling, a second sheet trimmed, the rest of the filling, a final sheet; cut, pour on the same egg wash and bake 40 to 50 minutes until the top puffs.

Variation: roll the bottom two puff pastry layers thin if they should crisp up too.