Ingredients for Feteer Bel Asaag Pastry With Ground Meat
- 1 large onion, chopped
- 1 pound ground beef
- 3 tablespoons olive oil
- 1 1/4 cups warm water
- 1 1/2 teaspoons salt, 1/4 teaspoon black pepper
- Almonds
- 1 1/2 tablespoons unsalted butter, melted
- Egg
- Milk
- Phyllo Pastry Sheet
- 3 1/2 cups all-purpose flour
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
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How to Make Feteer Bel Asaag Pastry With Ground Meat
- In a large bowl, combine flour and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for 5-7 minutes until smooth and elastic.
- Divide the dough into 8 equal portions. Roll each portion into a thin circle (about 8 inches in diameter).
- In a skillet, brown the ground meat over medium-high heat. Drain off any excess fat.
- Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Cook for 1 minute more.
- Add the diced tomatoes and parsley. Simmer for 10 minutes, or until the sauce has thickened.
- Preheat oven to 400°F (200°C).
- Place one pastry circle on a baking sheet. Spoon a portion of the meat filling onto the center. Fold the pastry over the filling to form a half-moon shape.
- Crimp the edges to seal. Brush the top with olive oil.
- Repeat with the remaining pastry circles and filling.
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
4g
Fat
63g
Carbs
1g
