Feteer Bel Asaag (Pastry With Ground Meat)

Recipe by LikeItLoveIt
READY IN: 40mins


  • 1
    large onion, chopped
  • 1
    lb extra lean ground beef
  • 2
    tablespoons olive oil
  • 1 12
    cups water
  • salt and pepper
  • 12
    cup chopped almonds (optional) or 1/2 cup chopped walnuts (optional)
  • 12 - 1
    cup butter (melted)
  • 1
  • 12
    cup milk (skim milk if you like)
  • 1
    package frozen phyllo pastry sheet (, thawed overnight)


  • 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.