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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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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 BouillonHow 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.
Nutritional Info
Energy: 389.00 Kcal
Protein: 11.00 g
Carbohydrate: 43.00 g
Fats: 19.00 g
Protein: 11.00 g
Carbohydrate: 43.00 g
Fats: 19.00 g
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