Yemeni Style Lamb Borek

Turan KoçChef

Ingredients

• Ground Lamb
  300 grams
• 2 medium onions, finely chopped
  2 pieces
• Water
  60 ml
• 1 cube of Maggi chicken broth
  1 cube
• Black Pepper
  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

Steps

1. 1

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

   Required Tools:

   Pot

   4 min
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 min
3. 3

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

   Required Tools:

   🍳

   Bowl

   2 min
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.

   Required Tools:

   Baking Sheet

   5 min
5. 5

   Pour the meat mixture over the sheets.

   1 min
6. 6

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

   5 min
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 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Ground Lambper 100g

Energy250 kcal

Protein25 g

Total Fat20 g

Waterper 100g

Water100 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags