Yemeni Style Lamb Borek

Turan KoçChef

Ingredjenti

• Laħam tal-ħaruf imqadded
  300 grams
• 2 medium onions, finely chopped
  2 pieces
• Ilma
  60 ml
• 1 cube of Maggi chicken broth
  1 cube
• Bżar iswed
  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.

   Għodda meħtieġa:

   Kazzola

   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.

   Għodda meħtieġa:

   🍳

   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.

   Għodda meħtieġa:

   Tegħlija tal-forn

   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 tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Laħam tal-ħaruf imqaddedgħal kull 100g

Enerġija250 kcal

Proteini25 g

Xaħam Totali20 g

Ilmagħal kull 100g

Ilma100 g

Bżar iswedgħal kull 100g

Enerġija250 kcal

Proteini10 g

Xaħam Totali4 g

Karboidrati64 g

Fibri Dietetiċi25 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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