MIDDLE EASTERN RICE & LAMB PHYLLO PARCELS (Ouzi)

MIDDLE EASTERN RICE & LAMB PHYLLO PARCELS (Ouzi)

Crisp golden phyllo pastry filled with a deliciously aromatic stuffing of lightly spiced rice and lamb mince with beautiful specks of green earthy dill, hints of toasty pine nuts, creamy broad beans and sweet peas. Each bite is filled with warmth and yumminess and is a pure comfort to eat.

 

In the Middle East these delectable crisp buttery parcels are called Ouzi. There are several different variations, you can have it with lamb mince, lamb cubes, various different vegetables and nuts, but you will always find that the stuffing consists of rice that is delicately spiced with  cinnamon, cumin, cloves and cardamom.

 

 

My favourite combination for the filling consists of lamb mince, juicy broad beans, sweet peas, creamy pine nuts and fragrant dill. My secret ingredient which I feel brings the whole dish alive and is not commonly found in more traditional ouzi’s is lemon, both the zest and the juice, which gives the stuffing a freshness amongst all the warm notes.

 

 

The warm Eastern spices alongside the hearty rice really do make these parcels into the ultimate comfort food, but they are also pretty and delicate at the same time. The really are a joy to eat, and you can play around with the size of the parcels to make the perfect bite size nibbles for a party, a delicious starter at a dinner party,  a yummy light lunch or even make one giant parcel for the whole family to cut into for dinner.

 

 

Whatever size you decide to make, I guarantee they will be absolutely delicious and as  they are fairly easy to make, these Middle Eastern parcels are sure to become a favourite as they are in my house.

 

MIDDLE EASTERN RICE & LAMB PHYLLO PARCELS

October 20, 2018
: 6
: 25 min
: 45 min

Crisp golden phyllo pastry filled with a deliciously aromatic stuffing of lightly spiced rice and lamb mince with beautiful specks of green earthy dill, hints of toasty pine nuts, creamy broad beans and sweet peas. Each bite is filled with warmth and yumminess and is a pure comfort to eat.

By:

Ingredients
  • 4 tbsp ghee
  • 1 cup onions, finely diced
  • 1 tbsp garlic, finely crushed
  • 1 stock cube
  • 2 cloves
  • 1 cinnamon bark
  • 250g lamb mince
  • ¼ tsp cardamom powder
  • 1 tbsp Arabic all spice powder
  • ½ tsp white pepper powder
  • 1 tsp salt
  • 2 bay leaves
  • 1 tbsp lemon zest
  • 1.5 cups (250g) basmati rice (soaked in water for atleast 1 hour)
  • 2.5 cups boiling water
  • 2 cups (340g) broad beans (fresh or frozen)
  • 1 cup (150g) peas (fresh or frozen)
  • 1 tbsp lemon juice
  • ½ cup (40g) dill, finely chopped
  • ¼ cup (35g) pine nuts, lightly toasted
  • 10 – 12 sheets phyllo pastry
Directions
  • Step 1 Heat 2 tbsp of ghee in a large pan. Add onions and cook till translucent and soft.
  • Step 2 Mix in the garlic and cook for further 2-3 mins.
  • Step 3 Add the stock cube and the whole spices (cloves and cinnamon) and cook on medium for few minutes till you can smell the aromas of the spice.
  • Step 4 Add the lamb mince and cook until all of the mince has browned.
  • Step 5 Next add the cardamom powder, all spice powder, white pepper and salt. Mix well.
  • Step 6 Stir in the bay leaves and lemon zest.
  • Step 7 Drain the rice that is soaking and pour into pan. Give a thorough mix so that the rice gets coated with the spices and juices that are in the pan.
  • Step 8 Next add the boiling water, bring mixture to the boil, cover and cook on medium high for 6 minutes.
  • Step 9 Add broad beans and peas and mix well. Cover again and cook on medium high for further 4 – 6 minutes or until all the liquid has gone and rice is cooked.
  • Step 10 Once rice is cooked, turn off the heat and then mix in the lemon juice, dill and pine nuts. Allow mixture to cool completely.
  • Step 11 Preheat oven to 200°C (390°F).
  • Step 12 Brush each filo sheet lightly with the reserved ghee, and then pile on top of each other in stacks of 3 or 4 sheets.
  • Step 13 To shape the parcel: Choose a bowl that is roughly the size of the parcel that you want to make and line the bowl with the 3 / 4 phyllo sheet stack, pressing down gently whilst ensuring you have enough excess hanging out to fold in and cover the stuffing. (You may need to cut the phyllo sheets in half or quarters depending on the size of your chosen bowl).
  • Step 14 Fill with the stuffing mixture.
  • Step 15 Fold in the excess phyllo that was hanging out of the bowl to fully cover the stuffing, pressing lightly to seal.
  • Step 16 Brush the top with ghee lightly and then flip out onto a lightly greased baking tray.
  • Step 17 Brush the parcel lightly with ghee.
  • Step 18 Repeat until you have used up all of the phyllo and stuffing mixture.
  • Step 19 Bake in the oven for 10 – 20 minutes or until golden.
  • Step 20 Serve hot with a yogurt dip like my cucumber and mint yogurt dip.
  • Step 21 Enjoy x


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2 thoughts on “MIDDLE EASTERN RICE & LAMB PHYLLO PARCELS (Ouzi)”

  • Hi Faiza,

    You have such a beautiful blog. From Instagram I came to know about you. I love your photography and love your recipes, each of your post tells me to make it. In whole I just love your blog. This phyllo looks so tempting. Looking forward to have more recipes from you.

    From Seattle sauté Instagram

    • Thank you for such a sweet comment Shaweta, I am so humbled & flattered, & this really has made my day! Really means the world to me x

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