INGREDIENTS

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

Source: https://www.maggime.com/en/recipes/yemeni-burik-with-lamb/10624

  • Energy 389 (Kcal)
  • Protein 11 (g)
  • Carbohydrate 43 (g)
  • Total Fat 19 (g)
HOW TO PREPARE

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

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