Feteer Bel Asaag (pastry With Ground Meat)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 large onion, chopped
• 1 lb extra lean ground beef
• 2 tablespoons olive oil
• 1 1/2 cups water
• salt and pepper
• 1/2 cup chopped almonds (optional) or 1/2 cup chopped walnuts (optional)
• 1/2-1 cup butter (melted)
• 1 egg
• 1/2 cup milk (skim milk if you like)
• 1 package frozen phyllo pastry sheet (, thawed overnight)

Recipe

• 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 this is called a3sag and it is used in makaronah felforn bilbashamel (pasta casserole).
• 5 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.
• 6 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.
• 7 spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets.
• 8 don't worry about spreading the butter on the sheets.
• 9 when you finish with all the dough cut the feteer in 2x1" squares with a sharp knife.
• 10 mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork.
• 11 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.
• 12 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.