Best 2 Feteer Bel Asaag Pastry With Ground Meat Recipes
Feast your senses on the delectable Egyptian pastry known as Feteer Bel Asag, a culinary masterpiece that tantalizes taste buds with its flaky layers and savory ground meat filling. This delightful dish, often enjoyed during breakfast or as a hearty snack, is a symphony of flavors and textures that will surely leave you craving for more. In this comprehensive guide, we'll embark on a culinary journey, exploring the art of crafting this irresistible pastry, complete with three enticing variations: the classic Feteer Bel Asag, a mouthwatering Feteer Meshaltat, and a vegetarian-friendly Feteer Fellahin. Get ready to delight your palate and impress your loved ones with these exceptional Feteer recipes, meticulously curated to satisfy every craving.
Check out the recipes below so you can choose the best recipe for yourself!
FETEER BEL ASAAG (PASTRY WITH GROUND MEAT)
Make and share this Feteer Bel Asaag (Pastry With Ground Meat) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 314.8, Fat 25.2, SaturatedFat 12.8, Cholesterol 125.6, Sodium 182.5, Carbohydrate 3.5, Fiber 0.3, Sugar 1.1, Protein 18.3
KABAB KUBIDEH - PERSIAN GRILLED GROUND MEAT
Delicious served with hot rice. This recipe works better if you use flattened skewers so that the meat doesn't roll when you turn it. Overnight chilling not included in preparation time. Use a spacer between the grill grates and the skewers to prevent meat sticking or spray the grates liberally with cooking spray before heating the grill.
Provided by Molly53
Categories Onions
Time 23m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Drain the juice from the grated onion very well.
- Mix all ingredients well; cover and refrigerate overnight.
- Divide the meat into 10-12 portions.
- Press each portion around long metal skewers and shape evenly (you're looking for a sausage shape).
- Place the skewers a few inches away from the grill coals.
- Turn frequently to brown and then cook each side for a few minutes.
Nutrition Facts : Calories 95, Fat 5.8, SaturatedFat 2.3, Cholesterol 25.7, Sodium 235.7, Carbohydrate 2.7, Fiber 0.3, Sugar 0.6, Protein 7.5
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling during the cooking process.
- Use High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, flavorful ingredients to ensure the best results.
- Don't Overwork the Dough: When making the pastry dough, be careful not to overwork it. Overworking the dough will make it tough and chewy. Mix until the dough just comes together, then stop.
- Chill the Dough: After making the dough, chill it for at least 30 minutes before rolling it out. This will help the dough become more manageable and less sticky.
- Cook the Pastry Thoroughly: Make sure to cook the pastry thoroughly before serving. This will help prevent any foodborne illnesses.
Conclusion:
Feteer Bel Asaag is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its combination of flaky pastry, savory filling, and tangy sauce, it's sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Feteer Bel Asaag a try. You won't be disappointed!
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