Best Feteer Bel Asaag Pastry With Ground Meat Recipes

FATEER BIL ASAAG ( PHYLLO DOUGH WITH MEAT)

Steps:

• Sautee onions until soft
• Add in groundbeef and brown.
• add salt and pepper to taste.
• unroll phyllo dough and place half in the bottom of sheet.
• place beef mixture in the middle and place the remaining phyllo on top.
• cut into 24 squares.
• melt butter and brush the top of the dough.
• make an egg mixture with 1 egg and a spalsh of milk and pour over the butter.
• Place in the oven at 375 for 25 to 30 mins or until browned.

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.

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.