Ingredients
-
-
2
-
1
-
4
-
1
-
1
-
2
-
1
-
1
-
1/4
-
1/4
-
1/2
-
1/8
-
1/2
-
Directions
Egyptian Spicy Meat Pie in a Phyllo Crust, Gullash Bakari; Nick Malgieri I would make the yogurt sauce the day before, YUM! We loved this It was easy to make, and absolutely delicious used homeade tahini sauce instead of the yogurt sauce Thanks!, We really liked this recipe The only change I made was to add 1 tsp turmeric to the meat mixture Instead of yogurt, which didn’t sound good to my kids, I served it with sliced tomatoes A very nice meal Thanks for sharing this excellent recipe with us
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Steps
|
1
Done
|
Prepare Pan: Generously Butter a 13x9-Inch Baking Pan; Set Aside. |
|
2
Done
|
to Prepare Filling: Heat Oil in a Wide Saute Pan Over Moderate Heat; Add in the Onion; Cook Just Until the Onion Is Beginning to Color, About 5 Minutes. |
|
3
Done
|
Stir in the Garlic; Cook For a Few Seconds Longer, Making Sure the Garlic Doesnt Burn. |
|
4
Done
|
Use a Wooden Spoon to Stir in and Break Up the Ground Beef; Cook For 10 Minutes, Continuing to Break Up Any Large Clumps. |
|
5
Done
|
Stir in Bell Pepper and the Chili Along With the Seasonings; Simmer Mixture Until the Meat Is Completely Cooked Through, About 5 Minutes. |
|
6
Done
|
Scrape the Mixture Into a Bowl; Cool to Room Temperature. |
|
7
Done
|
Assemble the Pie: Place a Phyllo Sheet in the Bottom of the Prepared Pan and Drizzle With Butter. |
|
8
Done
|
Place Another Sheet on Top of the First and Drizzle With Butter; Repeat to Make a Bottom Crust of 10 Sheets of Dough. |
|
9
Done
|
Spread the Meat Filling Evenly on the Dough and Top the Filling With Another 10 Sheets of Dough, Drizzling Butter Between the Layers as For the Bottom Crust (butter the Top Sheet). |
|
10
Done
|
Use a Sharp Knife to Cut Through About Half the Layers of the Top Crust Into 3 Inch Squares, Then Cut Across the Squares in the Same Way to Make Triangles; Cover and Refrigerate Until Ready to Bake. |
|
11
Done
|
Make the Yogurt Sauce: Line a Strainer With Wet Cheesecloth or a Paper Towel and Scrape the Yogurt Into It. |
|
12
Done
|
Place the Strainer Over a Bowl and Cover Loosely With Plastic Wrap. |
|
13
Done
|
Refrigerate the Yogurt and Allow It to Drain Overnight; After the Yogurt Has Drained, Scrape It Into the Bowl of a Food Processor Fitted With the Steel Blade. |
|
14
Done
|
Add in Garlic and Let Processor Run For 30 Seconds; With the Processor Running, Drizzle in the Oil Through the Feed Tube. |
|
15
Done
|
Scrape the Sauce Into a Bowl, Whisk in Salt to Taste, Cover It With Plastic Wrap and Refrigerate Until Needed. |
