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Ingredients
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Quantity
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|
Onion chopped
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1 large
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|
Super lean ground beef
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1 pound
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|
Olive oil
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2 tbsp
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|
Water
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1 ½ cups
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|
Salt and pepper
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|
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Chopped nuts (almonds or walnuts)
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½ cup
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Stick butter (melted)
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1
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Egg
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1
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Milk
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½ cup
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Frozen phillo dough sheets (thawed
overnight)
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1 package
|
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 a 3 sag and it is used in makaronah felforn
bilbashamel (pasta casserole).
Open the phillo dough package and divide the sheets in half (they
are usually sheets of 10 X 20" rectangles, you want to end up with 2
stacks of 10 X 10 sheets.
In a greased 9 x 12 x 3" 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 2 X 1"
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 ½ hr before it is time to eat.
Pour the egg mixture gently over the feteer and bake, uncovered,
in a 375o oven for about 20 minutes or until the milk is absorbed and the
feteer turns gold yellow.
