- 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
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.