Yemeni Style Lamb Borek

Turan KoçCuisinier

Ingrédients

• Viande d'agneau hachée
  300 grams
• 2 medium onions, finely chopped
  2 pieces
• Eau
  60 ml
• 1 cube of Maggi chicken broth
  1 cube
• Poivre noir
  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

Mesures

1. 1

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

   Matériel requis:

   Marmite

   4 minutes
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 minutes
3. 3

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

   Matériel requis:

   🍳

   Bowl

   2 minutes
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.

   Matériel requis:

   Plaque de cuisson

   5 minutes
5. 5

   Pour the meat mixture over the sheets.

   1 minutes
6. 6

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

   5 minutes
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 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Viande d'agneau hachéepour 100g

Énergie250 kcal

Protéines25 g

Lipides totaux20 g

Eaupour 100g

Eau100 g

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques