The cook says this lasts for a week and can be used for suhur (mid-night meal) by those people who wake up hating to fix something, or find nothing.. Enjoy..
- 1 large onion, chopped
- 1 lb. super lean ground beef
- 2 Tbls. olive oil
- 1/2 cu. water
- salt and pepper
- 1 cu. chopped nuts (optional)
- 1 stick unsweetened butter , melted
- 1/2 egg
- 1 cu milk (or skim milk)
- 1 package frozen filo dough sheets (thawed overnight)
Saute 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 the water is evaporated. If you decide to use nuts, add them at this time. This is called asaag and it is used in makaronah felforn bilbashamel (pasta casserole).
Open the filo dough package and divide the sheets in half (they are usually sheets of 10X20" rectangles, you want to end up with two stacks of 10X10 sheets.
In a greased 9X12X3" baking dish layer 2 to 3 sheets at a time and sprinkle them with a few drops of melted butter, and so on until you finish the first stack of sheets.
Spread the meat and nut mixture on it and start doing the same thing with the second stack of filo sheets. Sprinkle,don't worry about spreading the butter on the sheets.
When you finish with all the filo sheets, cut the feteer in 2X1" squares with a sharp knife.
Mix together the left over melted butter, the egg and the milk and a pinch of salt (not much) and beat with a fork.
At this point if you want, you can wrap the dish in plastic wrap and refrigerate until 1/2 hour before it is time to eat.
Pour the egg mixture gently over the feteer and bake , uncovered in a preheated 375*F. oven for about 20 minutes or until the milk is absorbed and the feteer turns golden yellow.
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Source: Egyption Recipes
Submitted By: Eileen Werth
Feteer Bel Asaag (pastry with ground mea