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Ouzi
Spiced rice and lamb filo parcels
Ouzi: Jordanian and Syrian filo parcels of spiced rice, minced lamb, peas and nuts
Ouzi is the showpiece of Jordanian and Damascene wedding buffets and Eid lunches: golden filo bundles that break open to spiced rice, minced lamb, peas and toasted nuts. The name comes from the whole roast lamb once served on a mountain of rice; the parcels are the neat, home-sized version, made ahead and baked as guests arrive. Serve with plain yoghurt or a cucumber-yoghurt salad. The common mistake is filling the filo with wet rice, which turns the bottoms soggy, so cook the rice until just tender and spread it out to steam dry. Chef's tip: lay a few nuts and peas in the bowl first, then the filo, then the filling, so each parcel comes out with a pretty top.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the filling
- 10 ½ oz basmati ricerinsed and soaked 20 minutes
- 2 tbsp olive oil
- 1 onionfinely chopped
- 14 oz lamb mince
- ½ tsp ground cinnamon
- 1 ½ tsp salt
- 2 ¼ cups hot water or chicken stock
- 5 ½ oz frozen peas
- 1 carrotfinely diced
For the nuts
- 1 tbsp butter
- 1 ⅜ oz blanched almonds
- 1 oz pine nuts
For the parcels
- 12 filo pastrysheets, about 270 g, thawed
- 3 ½ oz buttermelted
To serve
- 10 ½ oz plain yoghurt (optional)
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Method
0/8 doneStep 1: Warm 2 tbsp olive oil in a wide pan over a medium heat and soften 1 onion for 5 minutes. Add 14 oz lamb mince and fry, breaking it up, until browned all over with no pink left.
12 minStep 2: Stir in 2 tsp baharat (seven-spice mix), ½ tsp ground cinnamon, 1 ½ tsp salt and 1 carrot, then the drained 10 ½ oz basmati rice, and stir for a minute to coat the grains.
2 minStep 3: Pour in 2 ¼ cups hot water or chicken stock, bring to the boil, cover and cook on the lowest heat for 12 minutes, until the water is absorbed. Scatter 5 ½ oz frozen peas on top, cover again and leave off the heat for 5 minutes. Spread on a tray to cool and steam dry.
20 minStep 4: Fry 1 ⅜ oz blanched almonds and 1 oz pine nuts in 1 tbsp butter over a medium-low heat, stirring, until golden. Tip onto a plate at once.
4 minStep 5: Heat the oven to 375°F (350°F fan). Brush six small bowls or large muffin cups with a little of 3 ½ oz butter.
Step 6: Brush a sheet of 12 filo pastry with butter, lay a second on top at an angle and brush again. Put a few nuts in a bowl, press the filo in with the edges hanging over, fill with about one-sixth of the rice and fold the edges over to close. Brush the top. Repeat to make six.
15 minStep 7: Turn the parcels out onto a lined tray, seam side down, and brush with the rest of the butter. Bake for 20–25 minutes, until deep golden and crisp; the filling should be piping hot, at least 160°F in the centre.
25 minStep 8: Serve hot with 10 ½ oz plain yoghurt.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 23 g
- Carbs
- 62 g
- Fat
- 33 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ouzi take?
- About 100 minutes in total: 45 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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IndianPerfect for:Eid