Egyptian Phyllo Pastry Fingers Asabi Gullash
Delight your taste buds with Egyptian Phyllo Pastry Fingers, also known as Asabi Gullash—an irresistible blend of flaky, golden phyllo dough and savory ground beef filling spiced with a touch of cinnamon for an authentic Middle Eastern flair. These crispy, finger-shaped pastries are brushed with melted butter for a rich texture and sealed to perfection with a simple flour paste. Ideal as an appetizer or party snack, Asabi Gullash is easy to assemble and bakes to a gorgeous golden hue in just 25 minutes. Serve them warm and pair with your favorite dipping sauce for a crowd-pleasing treat that's perfect for gatherings or an indulgent family meal. This quick and flavor-packed recipe is the perfect way to explore traditional Egyptian comfort food!
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Recipe Information
Ingredients
- 10 sheets phyllo pastry sheets
- 250 grams ground beef
- 1 medium onion, finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cinnamon
- 100 grams butter, melted
- 0.25 cup water
- 1 tablespoon all-purpose flour
Instructions
Heat the vegetable oil in a skillet over medium heat.
Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up into small pieces as it cooks, about 5-7 minutes.
Season the beef with salt, black pepper, and ground cinnamon. Stir well to combine and remove from heat. Allow the filling to cool slightly.
Preheat your oven to 180°C (350°F).
Gently lay out one phyllo pastry sheet on a clean surface. Cover the remaining sheets with a damp cloth to prevent drying out.
Brush the entire phyllo sheet with melted butter using a pastry brush.
Place about 1 tablespoon of the beef filling along one of the shorter edges of the phyllo sheet, leaving a small border.
Fold the edges of the phyllo sheet inward to enclose the filling, then roll it up tightly into a finger-like shape.
Seal the edge with a mixture of 1 tablespoon flour and 1/4 cup water to create a paste. Repeat with the remaining pastry and filling.
Arrange the phyllo fingers on a baking sheet lined with parchment paper, seam-side down.
Brush the tops of the phyllo fingers with more melted butter.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Serve warm as an appetizer or alongside a dipping sauce of your choice.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 105 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
