Rokak bil Lahma — Egyptian Baked Phyllo with Ground Beef and Milk

Finely chop the onion and sauté it in the oil for 6 minutes, until softened and lightly golden. Add the ground beef and cook until it releases its liquid and it evaporates completely. Meat that remains wet will soak the phyllo from the inside. Add the crushed cardamom, allspice, salt, and black pepper. Stir for 2 minutes, then let cool.

Preheat the oven to 190°C / 375°F. Grease a baking dish with butter. Crumple two phyllo sheets into the bottom and brush with melted butter. Spread half the ground beef on top, add two more sheets, the remaining ground beef, and finish with two sheets. Crumple the top sheets; a flat top layer will not crisp.

Slowly pour the milk mixture around the edges of the dish, keeping the peaks of the crumpled top phyllo dry so they stay crisp. Melt the remaining butter and drizzle it over the top only. Let stand for 10 minutes.

Bake on the middle rack for 35 minutes covered with foil. Remove the foil and bake for another 15 minutes, until the top is deep golden and bubbly. Press near the edge with a knife: if no milk comes out, it has been absorbed; if milk does come out, bake for another 10 minutes.

Remove the dish from the oven and let it rest on the counter uncovered; covering it will trap steam and soften the top layer. Cut into squares and serve hot. A green salad and lemon pair well with it; the casserole is rich and needs no additional sauce.