Best Fateer Bil Asaag Phyllo Dough With Meat Recipes

FETEER BEL ASAAG (PASTRY WITH GROUND MEAT)

Steps:

• 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 all the water has evaporated.
• If you decide to use nuts add them at this time.
• This is called a3sag and it is used in makaronah felforn bilbashamel (pasta casserole).
• 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.
• 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.
• 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.
• When you finish with all the dough 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) beat it with fork.
• 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.
• 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.

PIEROGIES WITH MEAT

Steps:

• Grind the meat with bread.
• Add the onions which have been sauteed in the drippings.
• Season with salt and pepper.
• To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough.
• Roll out as thinly as you can.
• Cut out 2 1/2 to 3 inch squares.
• Put a little of the stuffing on each square.
• Fold to form a triangle, pinch the edges together.
• Cook in a large kettle with boiling salted water on high heat for 5 minutes.
• Remove with a colander spoon to a warmed serving platter.
• Add the bread crumbs to the butter and fry for a few minutes on low heat.
• Pour over the pierogi.

BREAKFAST TO GO IN PHYLLO

Steps:

• Cook bacon until crisp in a pan (preferable NOT non stick)
• cast iron will work best
• Cool and chop into bits
• Remove all but 1 tablespoon of bacon grease and place potatoes in pan with garlic and onion powder and paprika to your taste (Make sure you squeeze water out of potatoes good if they were put in to keep from browning)cook about 10 mins on med heat stirring occasionally
• Scrap pan good to get the nice brown stuff from the bottom and remove from pan and set aside
• And add another tablespoon of bacon grease to sautee the mushrooms, peppers, onions, spinach and tomatoes
• Cook about 5 minutes
• Beat eggs and milk till frothy
• Return potatoes to pan and add bacon and add eggs to the pan and with a fork move the food in pan so eggs fall into crevises and covers bottom of pan
• Cook on low heat for 5 mins and then add feta and start to scramble mixture using a spatula to keep from sticking to the bottom of pan
• Cook until eggs are thoroughly cooked and no longer shiny
• Set aside to cool
• Follow directions on box for thawing phyllo if working with large sheets cut in half and use 6 sheets
• Butter each sheet well on top before adding another layer
• Place 1/4 of filling elongated in middle of dough and roll like a burrito folding once over the mixture pulling it tight over filling and then glently fold over sides and continue to roll
• Add more butter to the top and any "dry" spots and score three lines on top and place on a well buttered cookie sheet and bake at 400 for 25-25 mins or until golden brown
• Serve warm