Egypt − Feteer Bel Asaag
Ingredients
- 1 each onion, chopped
- 1 each lb. super lean ground beef
- 2 tbsp olive oil
- 0.5 cup water
- 1 cup chopped nuts (optional)
- 1 stick of butter
- 1 each egg
- 1 cup milk
- 1 package frozen Fillo dough sheets (thawed overnight)
Instructions
- 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.
- 3
If you decide to use nuts add them at this time.
- 4
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.
- 5
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.
- 6
Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets.
- 7
Don't worry about spreading the butter on the sheets.
- 8
When you finish with all the dough, cut the feteer in 2X1" squares with a sharp knife.
- 9
Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork.
- 10
Pour the egg mixture gently over the feteer and bake, uncovered, in a 375F oven for about 20 minutes or until the milk is absorbed and the feteer turns gold yellow.