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Ramadan recipes

Yemeni Burik with Lamb Recipe

Yemeni Burik with Lamb


Total Time :
Serves 10


Heat ghee in a large saucepan, add and cook onions for 4 minutes until softened.

Add minced lamb and cook until golden brown. Add water, MAGGI Chicken Stock cube and black pepper and cook for 3 minutes. Remove from heat.

In a bowl, combine eggs parsley and the meat mixture.

Grease a 35cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat method with 4 more sheets.

Spoon the meat mixture over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and repeat method with 4 more sheets.

Brush top with melted butter, bake in preheated 185°C hot oven for about 25-30 minutes or until golden brown.

Nutritional Information

Per Portion of 300g

Energy : 389.00 Kcal
Protein : 11.00 g
Carbohydrate : 43.00 g
Fats : 19.00 g

Your Grocery List

  • 2 tablespoons vegetable oil, or ghee
  • 2 medium onions or 300 g, finely chopped
  • 300 g minced lamb
  • ¼ cup water or 60 ml
  • 1 cube MAGGI® Chicken Stock Bouillon Cube
  • ½ teaspoon ground black pepper
  • 2 boiled eggs, chopped
  • ¼ cup fresh parsley or 35 g, chopped
  • 10 sheets filo pastry
  • ½ cup butter or 100 g, melted for brushing

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