INGREDIENTS

Yemeni Burik with Lamb with

  • 2 tablespoons Vegetable oil
  • 2 medium Onions
  • 300 g minced lamb
  • 1 cup Water
  • 1 cube MAGGI Chicken Stock
  • 1 teaspoon ground black pepper
  • 2 boiled eggs
  • 1 cup fresh parsley
  • 10 sheets Filo pastry
  • 1 cup butter
NUTRITIONAL INFORMATION

Yemeni Burik with Lamb with

  • Energy 389 (Kcal)
  • Protein 11 (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.
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Yemeni Burik with Lamb with

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