Yemeni Style Lamb Borek

Turan KoçKüchenchef

Zutaten

• Hackfleisch vom Lamm
  300 grams
• 2 medium onions, finely chopped
  2 pieces
• Wasser
  60 ml
• 1 cube of Maggi chicken broth
  1 cube
• Schwarzer Pfeffer
  0.5 teaspoon
• 2 boiled and chopped eggs
  2 pieces
• Fresh chopped parsley
  35 grams
• Ready-made phyllo dough sheets
  10 sheets
• Melted butter for brushing
  100 grams
• Vegetable oil or ghee
  2 tablespoons

Schritte

1. 1

   Heat the ghee in a large pot, then add the onions and cook for 4 minutes until they soften.

   Benötigte Werkzeuge:

   Topf

   4 Minuten
2. 2

   Add the ground meat and cook until it turns golden brown. Add the water with the Maggi chicken broth and black pepper, and cook the mixture for 3 minutes, then remove from heat.

   3 Minuten
3. 3

   Mix the eggs in a bowl with the parsley and the meat mixture.

   Benötigte Werkzeuge:

   🍳

   Bowl

   2 Minuten
4. 4

   Grease a 35 cm x 30 cm baking sheet with butter, place a sheet of dough on it, then brush the sheet with butter and repeat the same step with 4 sheets.

   Benötigte Werkzeuge:

   Backblech

   5 Minuten
5. 5

   Pour the meat mixture over the sheets.

   1 Minuten
6. 6

   Place a sheet to cover the filling, then brush with butter and repeat the same step with 4 sheets.

   5 Minuten
7. 7

   Brush the top with melted butter and bake the dish in a preheated oven at 185 degrees Celsius for 25 to 30 minutes or until the sheets turn golden brown.

   30 Minuten

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Hackfleisch vom Lammpro 100g

Energie250 kcal

Proteine25 g

Gesamtfett20 g

Wasserpro 100g

Wasser100 g

Schwarzer Pfefferpro 100g

Energie250 kcal

Proteine10 g

Gesamtfett4 g

Kohlenhydrate64 g

Ballaststoffe25 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags