Levantine cuisine · Dough, Pasta & Rice

Ouzi (Lamb and Rice Parcels)

Spiced lamb rice with peas and nuts, wrapped in phyllo pastry and baked golden and crisp.

Ingredients · for 6 servings

• 8 sheets phyllo pastry
• 500 g lamb shoulder
• 300 g long-grain rice
• 150 g peas
• 2 carrots
• 1 onion
• 60 g almonds
• 40 g pine nuts
• 2 tsp baharat (Lebanese spice blend)
• 80 g butter
• 700 ml strong chicken broth
• Salt, pepper

Instructions

1. Soak the rice in cold water for 20 minutes and drain; cut the lamb shoulder into 2 cm cubes and finely dice the carrots and onion.
2. Brown the lamb cubes well all over in 2 tbsp butter, add the onion and carrots, cook for 5 minutes, and season with baharat, salt and pepper.
3. Pour in the chicken broth and braise covered for 45 minutes, until the meat is tender; add the peas in the last 5 minutes.
4. Stir in the rice, add enough of the braising liquid to just cover it, and let it steam covered for 15 minutes; then let cool uncovered so the phyllo won't turn soggy.
5. Toast the almonds and pine nuts in 2 tbsp butter until golden and fold into the rice; lay 2 overlapping phyllo sheets into buttered ramekins, fill, and fold the overhanging edges over the filling.
6. Turn the parcels seam-side down onto a baking sheet, brush with the remaining melted butter, and bake at 190°C (375°F) for 20–25 minutes until crisp and golden; serve hot.