Egypt − Feteer Bel Asaag

1 large onion, chopped

1 lb. super lean ground beef

2 tablespoons olive oil

1/2 cup water

salt and pepper

cup chopped nuts (optional)

stick of butter

egg

cup milk

package frozen Fillo dough sheets (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.

Open the Fillo dough package and divide the sheets in half (they

are usually sheets of 10X20" rectangles, you want to end up with

stacks of 10X10 sheets. In a greased 9x12x3" baking dish layer

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. 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.

Egypt − Feteer Bel Asaag

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