Feteer Bel Asaag (Pastry With Ground Meat)
- 1 large onion -- chopped
- 2 tablespoons Olive Oil
- 1 1/2 cups water
- 1 teaspoon salt and pepper
- 1 cup chopped nuts
- 1 large egg
- 1 cup milk
- 1 package Phyllo dough
- 1 cup nuts -- chopped
- 1 stick butter
- 1 small egg
- 1 Saute the onion in the oil until it changes color to dark yellow.
- 2. Add the meat and brown it then add the water, salt and pepper and let
- it cook until all the water has evaporated. If you decide to use nuts add
- them at this time. This is called asaag and it is used in macaroni felforn
- bil bashamel (pasta casserole).
- 3. Open the Fillo dough package and divide the sheets in half (they are
- usually sheets of 10X20" rectangles, you want to end up with 2 stacks of
- 10X10 sheets.
- 4. In a greased 9x12x3" baking dish layer 2 to 3 sheets at a time and
- sprinkle them with a few drops of the melted butter, and so on until you
- finish the first half of the sheets.
- 5. Spread the meat and nut mixture on it and start doing the same thing
- with the other half of the sheets. Don't worry about spreading the butter
- on the sheets.
- 6. When you finish with all the dough cut the feteer in 2X1" squares with
- a sharp knife.
- 7. Mix together the left-over melted butter, the egg and the milk and a
- pinch of salt (not much) beat it with fork.
- 8. At this point, if you want, you can wrap the dish in plastic wrap and
- refrigerate until 1/2 hr before it is time to eat.
- 9. Pour the egg mixture gently over the feteer and bake, uncovered, in a
- 375o oven for about 20 minutes or until the milk is absorbed and the
- feteer turns gold yellow.
- When I make this, it lasts for a week and can be used for suhur (mid-night
- meal) by those people who wake up hating to fix something or finding
- nothing to their liking to eat.
onion, olive oil, water, salt, nuts, egg, milk, dough, nuts, butter, egg
Taken from www.epicurious.com/recipes/member/views/feteer-bel-asaag-pastry-with-ground-meat-50134347 (may not work)