Yemeni Style Lamb Borek

Turan KoçCozinheiro

Ingredientes

• Carne de cordeiro moída
  300 grams
• 2 medium onions, finely chopped
  2 pieces
• Água
  60 ml
• 1 cube of Maggi chicken broth
  1 cube
• Pimenta preta
  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

Passos

1. 1

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

   Utensílios necessários:

   Panela

   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.

   Utensílios necessários:

   🍳

   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.

   Utensílios necessários:

   Tabuleiro de forno

   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

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Carne de cordeiro moídapor 100g

Energia250 kcal

Proteínas25 g

Gordura Total20 g

Águapor 100g

Água100 g

Pimenta pretapor 100g

Energia250 kcal

Proteínas10 g

Gordura Total4 g

Carboidratos64 g

Fibra Alimentar25 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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