FETEER BEL ASAAG (PASTRY WITH GROUND MEAT)
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Damien Ann
[email protected]I'm not sure if I did something wrong, but my pastries didn't turn out as pictured.
Reshia Haygood
[email protected]This recipe was a good starting point, but I made a few changes to suit my own taste.
vip Car Care
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Lakshi Paudel
[email protected]I was disappointed with this recipe. The pastries were not as flaky as I expected and the filling was a bit dry.
Gazmir Duka
[email protected]This recipe was a bit too complicated for me. I had to look up several terms and techniques that I wasn't familiar with.
Alexis Debisette
[email protected]I followed the recipe exactly and the pastries turned out dry and overcooked. I'm not sure what went wrong.
Nat Tasha
[email protected]This recipe was a bit too bland for my taste. I had to add some extra spices to the filling to make it more flavorful.
ARIYAN ARIF
[email protected]I made a few changes to this recipe and it turned out great. I used ground chicken instead of beef and I added some chopped vegetables to the filling.
Haris Rehman
[email protected]This recipe was a bit time-consuming, but it was worth it. The pastries were delicious and they were a big hit with my family.
Loay Elias
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The pastries were amazing and I will definitely be making them again.
rassel Old
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect.
Venura Dilshan
[email protected]I'm not a big fan of ground meat, but I really enjoyed this recipe. The pastry was so flaky and the filling was flavorful and juicy.
Darlene Keiper
[email protected]This recipe was easy to follow and the results were amazing. The pastries were beautiful and tasted even better than they looked.
Kailyn Adams
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the pastries and they were gone in no time.
Mathieu Norry
[email protected]This recipe was a hit with my family! The pastry was flaky and delicious, and the ground meat filling was flavorful and juicy. I will definitely be making this again.