Yemeni Style Lamb Borek

Turan KoçCuoco

Ingredienti

• Agnello macinato
  300 grams
• 2 medium onions, finely chopped
  2 pieces
• Acqua
  60 ml
• 1 cube of Maggi chicken broth
  1 cube
• Pepe nero
  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

Passi

1. 1

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

   Utensili necessari:

   Pentola

   4 minuti
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 minuti
3. 3

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

   Utensili necessari:

   🍳

   Bowl

   2 minuti
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.

   Utensili necessari:

   Teglia da forno

   5 minuti
5. 5

   Pour the meat mixture over the sheets.

   1 minuti
6. 6

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

   5 minuti
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 minuti

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Agnello macinatoper 100g

Energia250 kcal

Proteine25 g

Grassi totali20 g

Acquaper 100g

Acqua100 g

Pepe neroper 100g

Energia250 kcal

Proteine10 g

Grassi totali4 g

Carbohydrate64 g

Fibre alimentari25 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag