Recipe of yummilicious Quick and easy method of Ouzie – Rice , meat pastry combo
B Mah Jabeen
“Ouzie” is a trendy Eastern Mediterranean recipe, prepared with meat and rice pilaf stuffed in a thin dough, basically it’s a combination of Chicken, Carrots, Sweet Peas, Onions, Raisins, Almonds, Basmati Rice and Special Spices and garnished with nuts together with in phyllo and served with a Yogurt Sauce. It’s completely optional you can use a homemade dough or rather a roll dough phyllo pastry.
- 1 1/2 cup basmati rice, rinsed and drained, washed 2-3 times then soaked for half an hour.
- water or stock, warm(for every cup of rice, you will need 1 and quarter cups of water)
- 1/2 cup beef, lamb or chicken mince, without fat, cut in cubes (uncooked)
- Puff pastry or phyllo pastry sheets
- 1/2 cup peas(half boiled)
- 2 potatoes, peeled and cut into bite-sized pieces (boiled) optional
- 2 diced carrots, (half boiled)
- 2 tbsp chopped capsicum(optional)
- 3 tbsp sweet corn
- 3 tbsp butter (about 1/4 cup)
- 4 tbsp oil
- 2 onions, chopped
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 1/4 tsp cinnamon
- salt to taste
- 1/4 tsp cardamom
- 1 stick cinnamon
- 1 bay leaf
- 2 clove
- 1/2 tsp turmeric powder
- 1/2 tsp cumin/coriander powder
- 1/2 tsp freshly ground roasted cumin powder
- Chopped coriander for Garnish
- Green chillies Optional
- Mutton stock cube (optional)
- 1/2 cup toasted blanched almonds or pistachio
- 1/2 cup pine nuts or cashew nuts
Firstly, you need to prepare the rice filling, as it needs to be in a room temperature before filling the pockets, so plan wisely, you can follow the basic pilaf pilau recipe.
Selection of a pan is very important, keep in mind that the quantity of the rice will double after ready; you need to have enough space, as vegetables will also be added along with sauce.
Now preheat the pan once the pan is hot, add the oil and butter. Then add the whole spices, as your see them splutter, add chopped onion, fry until it become transparent colour. Followed by meat and other spices. Cook until the mince changes to brown and the excess water has dried off, cover the lid and let it cook for around 15 minutes.
Then add half boiled vegetables followed by chopped coriander, its completely optional.
You will now experience a mouth melting aroma surfing around. Stir everything together then add a mutton or chicken stock cube (optional), or simple water , if using water you need to add salt, otherwise stock cubes contains salt, be carefull. Remember that the rice will need some salt too. The water quantity depends upon quantity of rice, similarly it goes to 3 / 3 ½ cups or other tricks which usually chefs follow is it should be around one finger box space between rice and stock water, and if the amount of the water increases it will ruin your rice quality.
As soon it gets boil , drain the pre-soaked rice and add them t the stock meat vegetables sauce. You can add coriander again, again its optional. Cook around 5 min on heat, then lower the flame to medium, but check constantly until the broth disappears. You could place on tawa as we usually cook pilaf / pilau on (dum) or in other words on stream. Seal your pan by using a tight lid or put a wet towel on the lid of the pan. For almost around 10 – 15 min.
Now when the rice / pilaf is completely ready, cool down to room temperature in other it become easier to be filled in the dough
Puff pastry squares or phyllo pastry sheets.
Incase if you’re use a puff pastry sheet; roll it out as thin as you can, without getting any cuts. In other case if you are using phyllo, you will require 2-3 sheets for each pocket, applying melted butter in between each layer separately and placing one by one on each other.
In a medium sized bowl. Roll the pastry on its base (before pacing confirm the pastry size is larger than the bowl, and set in the base firmly so after filling it take the shape of the ‘pocket’ dome, while leaving few inches of pastry as to cover after the filling is added.
Finally add up rice filling and fold the remaining sheet and seal with some egg white. Now a tricky part comes, you have to turn the bowl upside down and lift gently, and you will see the pocket or dome shape will fall out easily.
Continue the same process until the filling and pastry finishes
Now Pre-heat the oven at 180 C, place the pockets/ouzi on a greased baking tray. Brush some egg yold on the ouzi to get good bake brown golden colour. Bake for about 25-30 minutes or until the pastry is perfectly golden and crispy.
Homemade Dough recipe:
- 2 cup flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp dry yeast
- 1/2 ot little more warm water
- 2 tbsp oil
Mix all ingredients Prepare the dough, together and knead for 10 minutes, then cover and let proof till you finish the rice. Divide the dough into 5 equal balls and roll it and place in a soup bowl to shape the bundles. Place a layer of pilaf, then some toasted nuts and another layer of pilaf. Preheat oven to 200 c and continue making the bundles and be careful not to leave much dough when you seal it or it would be too thick after baking. you could grease the bowl as it will be easier for dough to leave the bowl.
- You could also freeze the left over dough to use for other recipe.
- you could grease the bowl as it will be easier for dough to leave the bowl.
- The rice is cooked in the meat broth so be careful with the salt you add to the meat and don’t add more to the rice in case it’s good.
- Don’t roll the dough too thin nor too thick, about 2 mm thick.
- When cooking meat don’t use cold water, or it would be tough.
serve along salad, yoghurt or chilly sauce.
image feature: julianjulia
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