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Yemeni Burik with Lamb
Ingredients
10
items
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2 tablespoons Vegetable oil
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2 medium Onions or 300 g, finely chopped
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300 g minced lamb
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¼ cup water or 60 ml
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1 cube MAGGI Chicken Stock
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½ teaspoon ground black pepper
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2 boiled eggs, chopped
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¼ cup fresh parsley or 35 g, chopped
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10 sheets Filo pastry
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½ cup butter or 100 g, melted for brushing
How to prepare
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Heat ghee in a large saucepan, add and cook onions for 4 minutes until softened.
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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.
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In a bowl, combine eggs parsley and the meat mixture.
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Grease a 35cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat method with 4 more sheets.
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Spoon the meat mixture over the pastry.
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Place 1 sheet of filo pastry to cover the filling, brush with butter and repeat method with 4 more sheets.
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Brush top with melted butter, bake in preheated 185°C hot oven for about 25-30 minutes or until golden brown.
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