Yemeni Burik with Lamb

Ingredients: 2 tablespoons vegetable oil, or ghee, 2 medium onions or 300 g, finely chopped, 300 g minced lamb, ¼ cup water or 60 ml, 1 cube Maggi Chicken Bouillon, ½ teaspoon ground black pepper, 2 boiled eggs, chopped, ¼ cup fresh parsley or 35 g, chopped, 10 sheets filo pastry, ½ cup butter or 100 g, melted for brushing, Preparation: Heat ghee in a large saucepan, add and cook onions for 4 minutes until softened. 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. In a bowl, combine eggs parsley and the meat mixture. Grease a 35cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat method with 4 more sheets. Spoon the meat mixture over the pastry. Place 1 sheet of filo pastry to cover the filling, brush with butter and repeat method with 4 more sheets. Brush top with melted butter, bake in preheated 185°C hot oven for about 25-30 minutes or until golden brown.