OUZI is ground meat cooked with rice and nuts filled in dough, The dough can be filo dough or puff pastry. I like the crispiness that filo gives- it’s less buttery and doughy than puff pastry.
Ouzi , or filo wrapped bundles of spiced Middle Eastern rice, Golden brown flaky filo pastry stuffed with spiced rice and meat, served with a cucumber and mint enhanced yogurt. A classic that’s delicious and made accessible with this step by step guide.
I’m going to tech you in this recipe how to make the Ouzi rice and how to work with the dough!!
How to make the OUZI rice ? It’s made of basmati rice that’s cooked with all spice, cinnamon, salt and pepper, frozen peas and cooked minced meat.
How to work with filo dough: The filo dough should be thawed, but still cool. I’d recommend thawing overnight in the fridge (in the closed box) ,or few hours before you use it.
For the rice:-
2 teaspoons olive oil
2 small diced white onions
3 cloves garlic, crushed
1/2 about 300g pound ground beef or lamb
1 teaspoon all spice or 7 spices
1/2 teaspoons cinnamon powder
1/2-1 teaspoons salt
1/2 teaspoons black pepper to taste
2 cups basmati rice
3.5 cups water
1 cup frozen peas
pinch salt, pepper, and seven spices/all spices
1/4 cup toasted pine nuts
1 package fillo pastry sheets , thawed
2 tbsp melted butter
Instructions Make the rice:-
• In a large skillet over medium high heat, add the olive oil. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously.
• Add the crushed garlic, and cook for a further minute or so, then add the minced beef Cook for a minute, breaking apart any clumps of meat with a wooden spoon, then add all the spices (7 spice or all spice, cinnamon, salt and black pepper). Continue cooking, a good 6-8 minutes until lamb is all cooked through and brown with no pink bits remaining, Keep stirring.
• Soak the basmati rice for 15-20 minutes, then drain.
• To a large saucepan, add the minced meat plus the drained basmati rice, the frozen peas, and 3.5 cups of water. Sprinkle with a big pinch of salt, pepper, and some additional all spice or 7 spices. Stir to combine.
• Bring the contents of the saucepan to a boil, uncovered, then cover with a tight fitting lid, reduce heat to a low simmer, and simmer for 20 minutes or until water is all absorbed. Remove pan from heat but let it sit covered for an additional 10 minutes, then uncover and fluff with a fork. Mix in the toasted pine nuts, and let rice cool before wrapping it with filo dough.
• Heat oven to 180 C (350F)
• Choose a small dessert bowl that’ll be the approximate size of each individual wrapped rice parcel. Brush the inside of the bowl with melted butter to prevent the pastry from sticking.
• Layer four sheets of filo pastry stacked on top of each other into the bowl, and trim the ends so that there’s enough filo dough to cover the inside of the bowl and be able to wrap up your mound of rice. Depending on how big you bowl is, you’ll probably need a heaped 1/3 -1/2 cup of rice per bowl. Bring the ends of the filo dough up and over the rice then flip it so the mound side is up and place on a parchment lined baking tray.
• Once all your mounds have been assembled (you’ve finished all the rice) brush the mounds with melted butter and bake at (350F) for 30 minutes or until golden brown.
1.Filo dough dries out very quickly, so while assembling, lay a damp kitchen towel over the opened pack of dough.
2.Don’t worry if the dough tears. Just grab another sheet, or use the same one because it’ll be stacked on top of other filo dough sheets.