Feteer bel Asaag
(Pastry with Ground Meat - Egypt)
- 1 large onion chopped
- 1 pound super lean ground beef
- 2 tablespoons olive oil
- 1 1/2 cups water
- Salt and pepper
- 1/2 cup chopped nuts (almonds or walnuts), optional
- 1/2 cup (1 stick) butter, melted
- 1 egg
- 1/2 cup milk (skim milk if you like)
- 1 package frozen filo dough sheets (thawed overnight)
- Sauté the onion in the oil until it changes color to dark yellow.
- 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.
- Open the filo dough package and divide the sheets in half.
- In a greased 9 x 12 x 3-inch 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.
- 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.
When you finish with all the dough cut the feteer in 2 x 1-inch squares with a sharp
- Mix together the left-over melted butter, the egg and the milk and a pinch of
salt (not much) beat it with fork. 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.
- Pour the egg mixture gently over the feteer and bake, uncovered, in a 375 degrees
F oven for about 20 minutes or until the milk is absorbed and the feteer turns gold