Feteer Bel Asaag Recipe (Pastry With Ground Meat) 🥟🍖
Description: Dive into the flavors of Egypt with this delightful Feteer Bel Asaag recipe. Layers of flaky phyllo pastry encase a savory mixture of ground meat, onions, and optional walnuts, all baked to golden perfection. Perfect for lunch or as a satisfying snack, this recipe is sure to impress!
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Total Time: 40 minutes
- Servings: 6
- Calories: 314.8 per serving
- Fat Content: 25.2g
- Saturated Fat Content: 12.8g
- Cholesterol Content: 125.6mg
- Sodium Content: 182.5mg
- Carbohydrate Content: 3.5g
- Fiber Content: 0.3g
- Sugar Content: 1.1g
- Protein Content: 18.3g
Ingredients:
- 1 onion
- 1 tbsp olive oil
- 2 cups water
- 1 1/2 cups walnuts (optional)
- Butter for layering
- 1 egg
- 1/2 cup milk
- Phyllo pastry sheets
Instructions:
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Saute Onions: In a skillet, heat olive oil over medium heat. Add finely chopped onions and sauté until they turn golden brown.
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Prepare Meat Mixture: Add ground meat to the skillet and cook until it browns. Stir in water, salt, and pepper. Let it simmer until the water evaporates. If desired, add chopped walnuts to the mixture for extra crunch and flavor.
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Prepare Phyllo Pastry: Preheat your oven to 375°F (190°C). Grease a 9x12x3″ baking dish. Divide the phyllo pastry sheets in half, creating two stacks of 10×10 sheets.
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Layer Pastry Sheets: Place 2 to 3 sheets of phyllo pastry in the greased baking dish. Lightly brush each layer with melted butter. Repeat until you’ve used half of the pastry sheets.
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Add Meat Mixture: Spread the cooked meat and walnut mixture evenly over the layered phyllo pastry.
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Continue Layering: Cover the meat mixture with the remaining phyllo pastry sheets, brushing each layer with melted butter as before.
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Cut Into Squares: Once all the pastry sheets are layered, use a sharp knife to cut the feteer into 2×1″ squares.
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Prepare Egg Mixture: In a bowl, whisk together the remaining melted butter, egg, milk, and a pinch of salt.
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Optional Refrigeration: At this point, you can cover the baking dish with plastic wrap and refrigerate it until 30 minutes before baking.
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Bake: Just before baking, pour the egg mixture evenly over the feteer. Bake the dish, uncovered, in the preheated oven for about 20 minutes, or until the pastry is golden brown and the milk is absorbed.
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Serve: Remove from the oven and let it cool slightly before serving. Enjoy your Feteer Bel Asaag warm, as a delicious lunch or snack!
Recipe Notes:
- Feel free to customize the filling by adding your favorite spices or vegetables to the meat mixture.
- For a vegetarian version, substitute the ground meat with cooked lentils or your favorite plant-based protein.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
