Feteer bel Asaag

Feteer bel Asaag Recipe - A Delicious Egyptian Dish

Region / culture: Egypt | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Feteer bel Asaag is a traditional Egyptian dish that consists of layers of flaky fillo dough filled with a savory mixture of ground lamb, onions, and nuts. This dish is perfect for a special occasion or a family gathering.

History

Feteer bel Asaag has been a popular dish in Egypt for centuries. It is often served during celebrations and special events. The dish is believed to have originated in rural areas of Egypt, where it was made using simple ingredients that were readily available.

Ingredients

1 large onion, chopped
1 lb (454 g) super lean ground beef / ground lamb
2 tbsp olive oil
0.5 cup water
salt and pepper
1 cup chopped nuts (optional)
1 stick of butter
0.5 egg
1 cup of milk (or skim milk)
1 package of frozen fillo dough sheets, thawed overnight

How to prepare

Sauté the onion in the oil until it turns dark yellow.
Add the meat and brown it. Then, add the water, salt, and pepper. Let it cook until all the water has evaporated.
If you decide to use nuts, add them at this time.
This is called asaag 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 melted butter. Repeat until you finish the first half of the sheets.
Spread the meat and nut mixture on top and repeat the layering process 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 into 2x1" squares with a sharp knife.
Mix together the leftover melted butter, the egg, the milk, and a pinch of salt (not much). Beat it with a fork.
At this point, if you want, you can wrap the dish in plastic wrap and refrigerate until 0.5 hour before it is time to eat.
Pour the egg mixture gently over the feteer and bake, uncovered, in a 375°F (191°C) oven for about 20 minutes or until the milk is absorbed and the feteer turns golden yellow.

Variations

You can add different spices to the meat mixture, such as cumin, coriander, or cinnamon, to change the flavor profile.
You can also add different types of nuts, such as almonds or pistachios, for added texture and flavor.

Cooking Tips & Tricks

Make sure to thaw the fillo dough overnight in the refrigerator to ensure that it is easy to work with.

- Be sure to brown the meat well before adding the water to ensure that it is cooked through.

- Layer the fillo dough and meat mixture evenly to ensure that each bite has a perfect balance of flavors.

Serving Suggestions

Feteer bel Asaag can be served as a main dish with a side salad or as part of a larger meal with other Egyptian dishes.

Cooking Techniques

Layering the fillo dough and meat mixture evenly is key to ensuring that the dish cooks evenly and has a perfect balance of flavors.

Ingredient Substitutions

If you don't eat lamb, you can substitute ground beef or ground turkey in this recipe.

Make Ahead Tips

You can prepare the feteer bel Asaag up to a day in advance and refrigerate it until you are ready to bake it.

Presentation Ideas

Serve the feteer bel Asaag on a large platter and garnish with fresh herbs, such as parsley or mint, for a beautiful presentation.

Pairing Recommendations

Feteer bel Asaag pairs well with a fresh salad, pickled vegetables, or a side of yogurt.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Feteer bel Asaag contains approximately 350 calories.

Carbohydrates

Each serving of Feteer bel Asaag contains approximately 25 grams of carbohydrates.

Fats

Each serving of Feteer bel Asaag contains approximately 15 grams of fat.

Proteins

Each serving of Feteer bel Asaag contains approximately 20 grams of protein.

Vitamins and minerals

Feteer bel Asaag is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains nuts and dairy (butter, milk, and egg).

Summary

Feteer bel Asaag is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Feteer bel Asaag is a delicious and savory Egyptian dish that is perfect for a special occasion or a family gathering. With layers of flaky fillo dough and a flavorful meat mixture, this dish is sure to impress your guests.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in a small village in Egypt. My grandmother, may she rest in peace, was the one who first introduced me to the delicious and flaky Feteer bel Asaag.

I remember it like it was yesterday. It was a hot summer day, and my grandmother had spent the morning preparing the dough for the Feteer. She showed me how to mix the flour, water, yeast, and salt together until it formed a smooth and elastic dough. Then, she let it rest and rise for a couple of hours while she prepared the filling.

The filling for Feteer bel Asaag is a simple yet flavorful combination of minced meat, onions, tomatoes, and a mix of spices. My grandmother taught me how to sauté the onions and meat until they were golden brown, then add in the tomatoes and spices to create a fragrant and savory filling.

Once the dough had risen, my grandmother showed me how to roll it out into a thin, rectangular shape on a floured surface. Then, she spread the filling evenly over the dough, leaving a border around the edges. She rolled the dough into a long cylinder, then coiled it into a round shape on a baking sheet.

Before baking, my grandmother showed me how to brush the top of the Feteer with a mixture of egg yolk and milk to give it a shiny and golden crust. Then, she sprinkled sesame seeds over the top for added flavor and texture.

As the Feteer baked in the oven, the aroma of the savory filling and flaky dough filled the kitchen. I couldn't wait to taste the finished product.

When the Feteer bel Asaag was finally ready, my grandmother pulled it out of the oven and placed it on a cooling rack. She cut it into wedges and served it to our family, who eagerly dug in.

The first bite was pure bliss. The crispy and flaky layers of dough melted in my mouth, while the savory filling of meat and spices danced on my taste buds. It was unlike anything I had ever tasted before, and I knew that this recipe would become a favorite in my own kitchen.

Over the years, I have made Feteer bel Asaag countless times for my own family and friends. Each time I roll out the dough, sauté the filling, and bake the Feteer to golden perfection, I am reminded of that hot summer day in my grandmother's kitchen, where I first learned how to make this delicious and cherished recipe.

And now, as I pass on this recipe to my own grandchildren, I hope that they too will create fond memories of cooking and sharing Feteer bel Asaag with their loved ones for years to come.