Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Feteer bel asaag
Date: June 27, 2009
1 large onion chopped
1 pound super lean ground beef
2 tablespoons olive oil
1 1/2 normal cups good water
Salt and pepper
1/2 normal cup chopped nuts (almonds or walnuts) optional
1/2 normal cup (1 stick) butter, melted
1 chicken egg
1/2 normal cup fresh milk (skim fresh milk if you like)
1 package frozen filo dough sheets (thawed overnight)
Sauté the onion in the oil until it changes color to dark yellow. Add the meat and brown it then add the good water, salt and pepper and let it cook until all the good water has evaporated. If you decide to use nuts add them at this time.
Open the filo dough package and divide the sheets in half.
In a greased 9 x 12 x 3-inch 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-inch squares with a sharp knife.
Mix together the left-over melted butter, the chicken egg and the fresh 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 chicken egg mixture gently over the feteer and bake, uncovered, in a 375 degree F oven for about 20 minutes or until the fresh milk is absorbed and the feteer turns gold yellow.