Yemeni Burik with Lamb

1. Heat ghee in a large saucepan, add and cook onions for 4 mins until softened.
2. 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.
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 mins or until golden brown.

Nutritional Info