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

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?