Yemeni Style Lamb Borek

Turan KoçCocinero

Ingredientes

• Cordero picado
  300 grams
• 2 medium onions, finely chopped
  2 pieces
• Agua
  60 ml
• 1 cube of Maggi chicken broth
  1 cube
• Pimienta negra
  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

Pasos

1. 1

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

   Herramientas necesarias:

   Olla

   4 minutos
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 minutos
3. 3

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

   Herramientas necesarias:

   🍳

   Bowl

   2 minutos
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.

   Herramientas necesarias:

   Bandeja para hornear

   5 minutos
5. 5

   Pour the meat mixture over the sheets.

   1 minutos
6. 6

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

   5 minutos
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 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Cordero picadopor 100g

Energía250 kcal

Proteínas25 g

Grasa total20 g

Aguapor 100g

Agua100 g

Pimienta negrapor 100g

Energía250 kcal

Proteínas10 g

Grasa total4 g

Carbohidratos64 g

Fibra dietética25 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas