- 2 tablespoons Vegetable oil
- 2 medium Onions or 300 g, finely chopped
- 300 g minced lamb
- ¼ cup water or 60 ml
- 1 cube MAGGI Chicken Stock
- 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
Yemeni Burik with Lamb
INGREDIENTS
Yemeni Burik with Lamb with
Yemeni Burik with Lamb with 
- 2 tablespoons Vegetable oil
- 2 medium Onions or 300 g, finely chopped
- 300 g minced lamb
- ¼ cup water or 60 ml
- 1 cube MAGGI Chicken Stock
- 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
NUTRITIONAL INFORMATION
Yemeni Burik with Lamb with
Yemeni Burik with Lamb with
- Energy 389 (Kcal)
- Protein 11 (g)
- Carbohydrate 43 (g)
- Total Fat 19 (g)
HOW TO PREPARE
Yemeni Burik with Lamb with
Yemeni Burik with Lamb with
1
Heat ghee in a large saucepan, add and cook onions for 4 minutes until softened.
2
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.
3
In a bowl, combine eggs parsley and the meat mixture.
4
Grease a 35cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat method with 4 more sheets.
5
Spoon the meat mixture over the pastry.
6
Place 1 sheet of filo pastry to cover the filling, brush with butter and repeat method with 4 more sheets.
7
Brush top with melted butter, bake in preheated 185°C hot oven for about 25-30 minutes or until golden brown.
REVIEWS
Yemeni Burik with Lamb with
