Ouzi

Name: Ouzi
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 400g Ground Lamb; 1 medium Onion, finely chopped; 1 large Carrots, small diced; 1 cup Frozen Peas; 1 1/2 cups Short-Grain Rice, rinsed; 2 tbsp Ghee; 550ml Chicken Broth; 2 tsp Baharat (Middle Eastern 7-Spice); 1 tsp Ground Cinnamon; 1/2 tsp Ground Cardamom; 1/2 tsp Pepper (Black); 1 1/2 tsp Fine Salt; 1 Bay Leaf; 2 tbsp Pine Nuts, toasted; 2 tbsp Slivered Almonds, toasted; 10 sheets of Phyllo Dough, thawed; 100g Unsalted Butter, melted, for brushing; 1 cup Plain Yogurt; 2 tbsp Fresh Parsley, chopped; 2 tbsp Pine Nuts, toasted (extra)

Ouzi is a fragrant Middle Eastern celebration dish of spiced ground lamb and buttery rice studded with toasted nuts and peas, all wrapped in crisp phyllo. Aromatic baharat and warming cinnamon and cardamom give the filling depth while ghee and butter lend a golden, flaky finish. It’s elegant enough for guests yet comforting and communal for family meals.

Ouzi is a fragrant Middle Eastern celebration dish of spiced ground lamb and buttery rice studded with toasted nuts and peas, all ... Show more

Traditional Middle Eastern Recipe

Health Grade

C · Balanced

Rating

4.0

Time

1 hr40 min

Price

1,89 €

Calories

1020 kcal

high protein

low sugar

comfort food

holiday/special occasion

Method

Toast the nuts

Set a dry skillet over medium heat and toast the pine nuts and slivered almonds, stirring often, for 2 to 4 minutes until fragrant and lightly golden. Set aside a spoonful for garnish once they are done.

Prep the vegetables

Finely chop the onion, small-dice the carrots, and chop the fresh parsley for serving. Rinse the short-grain rice under cold water until the water runs mostly clear, then drain it well.

Cook the filling

Heat the ghee in a large pot over medium-high heat. Add the onion and carrots and cook for 5 minutes, stirring, until they soften. Add the ground lamb, break it up with a spoon, and cook for 6 to 8 minutes until no pink remains and the meat starts to brown. Stir in the Baharat, ground cinnamon, ground cardamom, black pepper, and fine salt, then cook for 30 seconds more until the spices smell warm and toasted.

Simmer the rice

Add the drained rice, chicken broth, frozen peas, and bay leaf. Bring to a boil, then lower the heat to a gentle simmer, cover, and cook for 18 minutes until the rice is tender and the liquid is absorbed. If the pot looks a little wet at the end, uncover and let it cook for a few minutes more; if it seems dry before the rice is done, splash in a little water.

Cool the filling

Remove the bay leaf and fold in the toasted nuts, saving a little for the top if you like. Spread the filling out and let it cool for 10 minutes so the pastry stays crisp when you wrap it.

Preheat the oven

Heat the oven to 400° F and line a baking sheet with parchment.

Wrap the parcels

Melt the unsalted butter gently. Divide the filling into 4 equal portions. Working with one or two sheets of phyllo dough at a time, brush each sheet with butter, stack them slightly offset, and spoon one portion of filling along one edge. Fold in the sides, roll it up tightly into a parcel, and set it seam-side down on the tray. Repeat with the remaining filling, then use any leftover sheets to give the parcels a second layer or patch any tears.

Bake until crisp

Brush the tops with any remaining butter and bake for 25 to 30 minutes until the phyllo is deeply golden, flaky, and crisp.

Serve with yogurt

Spoon the plain yogurt into a small bowl or onto plates, then finish with the chopped parsley and the reserved toasted pine nuts. Serve the hot parcels alongside so each bite gets flaky pastry, spiced rice, and cool yogurt.