Yemeni Burik with Lamb

Name: Yemeni Burik with Lamb
Prep time: 25 min
Cook time: 35 min
Total time: 60 Minutes
Yield: 10 servings

With

25 minutes

35minutes

10 people

Economical

Ingredients 10 items

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

How to prepare

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.

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