• 10servings
  • 35minutes
  • 389calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, D
MineralsIodine, Fluorine, Chromium, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil, or ghee

  2. 2 medium onions or 300 g, finely chopped

  3. 300 g minced lamb

  4. 1/4 cup water or 60 ml

  5. 1 cube MAGGI® Chicken Bouillon

  6. 1/2 teaspoon ground black pepper

  7. 2 boiled eggs, chopped

  8. 1/4 cup fresh parsley or 35 g, chopped

  9. 10 sheets filo pastry

  10. 1/2 cup butter or 100 g, melted for brushing

Instructions Jump to Ingredients ↑

  1. Heat ghee in a large saucepan, add and cook onions for 4 minutes until softened.

  2. Add minced lamb and cook until golden brown. Add water, MAGGI® Chicken Bouillon cube and black pepper and cook for 3 minutes. Remove from heat.

  3. In a bowl, combine eggs parsley and the meat mixture.

  4. Grease a 35cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat method with 4 more sheets.

  5. Spoon the meat mixture over the pastry.

  6. Place 1 sheet of filo pastry to cover the filling, brush with butter and repeat method with 4 more sheets.

  7. Brush top with melted butter, bake in preheated 185°C hot oven for about 25-30 minutes or until golden brown.


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