Yemeni Burik with Lamb

This Yemeni Burik with Lamb recipe is purely and utterly delectable! A must-try in every household. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Yemeni
10 pesons
Economical
35 Mins

Ingredients

2 tablespoons vegetable oil or ghee
2 medium onions or 300 g, finely chopped
300 g minced lamb
¼ cup water or 60 ml
1 cube MAGGI® Chicken Bouillon Cube
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

Products Used

Chicken Bouillon

How to Prepare

Heat ghee in a large saucepan, add and cook onions for 4 mins until softened.
Add minced lamb and cook until golden brown. Add water, MAGGI® Chicken Bouillon cubes and black pepper and cook for 3 mins. 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 mins or until golden brown.