Heat a large skillet over medium heat and add vegetable oil. Once hot, add ground beef and minced garlic, cooking for about 5–7 minutes until brown.

Season with salt, black pepper, and ground cumin, then stir in the tomato paste. Continue cooking for 2 minutes until fragrant, then remove from heat.

In a small bowl, melt butter and combine it with olive oil. Lay out phyllo pastry sheets on a clean surface, keeping them covered with a damp towel.

Brush the butter-oil mixture over each sheet as you layer them in a greased 9x13-inch baking dish.

In a bowl, whisk together milk, beaten egg, salt, and black pepper. Layer half of the phyllo sheets, spread beef filling, and pour egg mixture on top.

Cover with remaining phyllo sheets, brushing each layer with the butter-oil mixture, then bake in a preheated oven at 350°F (175°C) for 50 minutes to 1 hour.