Rice and meat phyllo (Ouzi) Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Rice and meat phyllo (Ouzi) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Rice and meat phyllo (Ouzi).

Ingredients

1 Kilo meat, diced
4 Cups water
2 Carrots, peeled, seeded, diced
2 Celery sticks, diced
2 Onion (medium size), cut into big pieces
2 Bay leaves
3 Cardamom seeds
2 Cinnamon sticks
2 Mystic
Salt and pepper
4 Tbs ghee
¼ Cup pine nuts
¼ Cup almond, peeled
1 tsp ground cloves
1 tsp ground cinnamon
1 Cup green peas, boiled
2 Cups (pre-cooked) rice
Phyllo dough
Ghee for brushing
For serving, yogurt salad

Method

In some countries, baby lamb is called OUZI, but in this recipe OUZI is for a dish prepared from phyllo (Fillo or filo) dough, rice and meat.

Put water in a large pot over medium heat, add meat, vegetables, spices (seeds only),
Bring to a boil and skim foam from top as necessary.

Reduce heat and simmer for 20 minutes or until meat is tender, season with salt and pepper.

Heat ghee in a skillet over medium heat, add pine nuts and almond, stir until golden,
Transfer to a paper towel.

Remove meat from stock, season with ground cloves and cinnamon.

Mix green peas with rice, pine nuts, almond, and meat pieces. Season mixture with salt and pepper, stir until combined.

Preheat oven to 180°C.

Grease a ramekin or medium size glass bowl (custard bowl).

Cut phyllo dough into half.

Place 1 sheet of the phyllo into the bowl allowing excess edges to extend out.
Brush with butter then place another sheet to overlap and brush with butter.

Fill with the meat mixture, Fold over the edges of the phyllo, pressing lightly to seal.

Flip over into a lightly greased baking sheet.

Repeat this process until the whole quantity of filling and phyllo are finished.

Bake in oven for 20 minutes or until golden.

Serve warm with yogurt salad and top with chopped parsley.

Note
In order to keep phyllo dough form drying, cover with plastic wrap, then a damp towel

The filling can be served as a side dish.

Rice can be cooked in meat stock.

More Middle Eastern Food Recipes:

Mansaf
Recipe for Jordanian Mansaf
Middle Eastern rice pudding
Lebanese rice and noodles
Middle Eastern Chickpea & Rice Stew
Shish Taouk with White Rice

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Mansaf - How to make mansaf

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Mansaf Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mansaf.

Ingredients

1 Jameed (dried goat yogurt) dried. A piece hand fist size.
8 Cups water
2 Cups vegetables (Onion, carrots, celery), diced
4 Cardamom cloves
4 Bay leaves
3 Cinnamon sticks
½ tsp cloves seeds
½ Whole lamb (small size, about 4 kilos)
Salt and pepper
4 Tbs oil or (ghee)
¼ Cup almond, peeled
¼ Cup pine nuts
3 Cup Egyptian rice
1 tsp Turmeric (or saffron, dissolved in warm water)
3 ½ Cups water
2 Shrak bread (thin Arabic bread)
Parsley, chopped for decoration

Method

Crush Jammed until powdered, soak in water (8 cups) for 24 hours or until soft. Stir at least twice during that time.
Cut Lamb into big pieces, clean well and pat dry.

Heat water in a large pot over medium heat; add vegetables and spices then add meat pieces, simmer for 30 minutes. Skim foam from top as necessary. Then remove meat and set aside (not fully cooked).

Place Jameed with soaking water in another pot over medium heat, bring to boil and add the meat pieces.

Season with salt and pepper, reduce heat, cover and leave for 60 minutes, stir occasionally until fully cooked.

Heat oil in a pot over medium heat, stir almond and pine nuts until golden. Drain on a paper towel.

Rinse rice, drain then fry in same oil. Stir for 3 minutes, add turmeric and season with salt, pepper. Stir to combine.

Add water, bring to boil over medium heat then reduce heat, cover and simmer for 15 minutes or until done.

For serving, put the bread in a plate or a tray; pour ½ of jameed stock (resulting from the meat cooking) then add a layer of rice, top with meat and finally pour remaining stock over the whole plate.

Top with toasted almond and pine nuts, sprinkle chopped parsley and serve with more
jameed.

Note
- Remaining jameed stock can be served as a side plate, top with ghee and serve with white rice.

- Instead of jameed, a mixture of yogurt, flour and milk can be used but it won’t give the same traditional taste.

- Jameed is sold in certain places (in a liquid form) same as (buttermilk).In this case do not soak and use directly.

More Middle Eastern Food Recipes:

Recipe for Jordanian Mansaf
Middle Eastern rice pudding
Lebanese rice and noodles
Middle Eastern Chickpea & Rice Stew
Shish Taouk with White Rice
Middle Eastern-style lamb shanks with saffron rice

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Spice Rubbed Lamb Pops Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spice Rubbed Lamb Pops Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spice Rubbed Lamb Pops.

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/4 pound lamb (top round) trimmed of fat and cut into 1/2-inch by 2 1/2-inch strips

Directions

12 skewers, if wooden soak in water for 10 minutes

Preheat the grill or a grill pan.

In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.

Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.

2006, Ellie Krieger
Show: Healthy Appetite with Ellie Krieger Episode: Thrill of the Grill

More Middle Eastern Recipes:

Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Lamb kebabs
Moroccan Rub Lamb Chops

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Lemon roast turkey with hazelnut & fig stuffing recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lemon roast turkey with hazelnut & fig stuffing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lemon roast turkey with hazelnut & fig stuffing.

Surprise your guests with a new take on the Christmas favourite - a filling of crunchy roasted hazelnuts and flavoursome dried figs. Merry Christmas & happy new year.

Preparation Time 40 minutes
Cooking Time 210 minutes 

Ingredients (serves 10)

6kg (size 60) fresh or thawed frozen turkey
1 lemon, cut into 5mm-thick slices
100g butter, melted
3 large sprigs fresh rosemary
Cranberry & Rosemary Chutney (see related recipe), to serve

Hazelnut & fig stuffing
50g butter
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
2 tbs olive oil
280g (4 cups) fresh breadcrumbs (made from day-old Italian-style bread)
90g (1/3 cup) coarsely chopped dried figs
1/3 cup chopped fresh continental parsley
45g (1/4 cup) coarsely chopped dry-roasted hazelnuts
1 tbs finely grated lemon rind 

Method

1.To make the hazelnut & fig stuffing, melt the butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Transfer to a large heatproof bowl. Heat the oil in the pan over medium-high heat. Add the breadcrumbs and stir to combine. Cook, stirring often, for 5 minutes or until the breadcrumbs are light golden. Transfer to the bowl. Add the fig, parsley, hazelnuts and lemon rind and stir to combine.

2. Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves except for the top shelf.

3. Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel. Loosely fill with stuffing. Use unwaxed white kitchen string to tie the legs together. Run your fingers under the skin of the breast to loosen and create a large pocket. Arrange the lemon slices, in a single layer, inside the pocket. Tuck the wings under.

4. Add 250ml (1 cup) of water to a large roasting pan. Place the turkey, breast-side up, on a wire rack in the pan. Brush with butter. Tuck the rosemary sprigs under the string. Cover with non-stick baking paper, then cover the pan with foil. Roast, basting with remaining butter, every 30 minutes, for 2 1/2 hours.

5. Remove baking paper and foil. Roast for a further 45 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest before carving. Serve with the chutney.

Notes
Time plan tip: Prepare to the end of step 1 up to 1 day ahead. Cover with plastic wrap and store in the fridge. Continue from step 2, 3 1/2 hours ahead.
How to make fresh breadcrumbs: Remove the crusts from about 5 large slices pane di casa (Italian crusty bread). Coarsely tear the bread. Place in the bowl of a food processor and process until coarsely chopped. 

Stuffed Chicken - Lebanese Potato Salad - Tabbouleh Recipe

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Harissa lamb & pepper kebabs

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Harissa lamb & pepper kebabs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Harissa lamb & pepper kebabs.



Jazz up lamb with Moroccan spices for a special after-work supper - it's low-fat too

Easy
Serves 4
Prep 15 mins
Cook 8 - 10 mins
Low-fat

Ingredients
2 tbsp harissa paste
400g lamb steak, trimmed of any fat and chopped into chunks
2 red peppers , chopped into large chunks
2 red onions , each cut into 8 wedges through the root so the wedges don't fall apart
250g couscous , flavoured or plain
PLUS 1 tbsp olive oil

Method
1. Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.

2. Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Scrape over any leftover marinade.

3. Grill for 8-10 mins, turning frequently and basting with any of the juices that run off. Meanwhile, prepare the couscous following pack instructions. Divide the couscous between 4 plates, top with a couple of skewers each and drizzle over any pan juices.

Nutrition per serving
351 kcalories, protein 25g, carbohydrate 41g, fat 11 g, saturated fat 3g, fibre 2g, sugar 8g, salt 0.26 g

Recipe from Good Food magazine, May 2010.

More Kebab Recipes

Tandoori lamb kebabs
Home-style doner kebab
Iskender kebab recipe
Lamb kebabs recipe
Sticky sausage kebabs with lemon potatoes 

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Lebanese Recipes: Stuffed Chicken - Recipe for Stuffed Chicken

Easy Lebanese recipe for stuffed chicken. The chicken is stuffed with rice, pine nuts, pistachio nuts, blanched almonds, and minced meat. Enjoy middle eastern cooking and smile when your guests shower you with compliments.

Ingredients
1 kg (32 oz) chicken, cleaned
¼ cup pine nuts, fried
¼ cup blanched almonds, fried
¼ cup blanched pistachio nuts, fried
200 g (7 oz) minced meat
¼ cup shortening or butter butter
¼ tspn of: ground allspice, ground cinnamon and ground cardamom
1 tbls salt
¾ cup long grain rice, washed
1 bay leaf

Preparation
1. Put the minced meat with shortening in the cooking pot, add ¼ tspn of salt and ½ the quantity of the spices. Stir mixture for 5 minutes, add 1 cup of water.
2. Add rice to the meat and stir once. Leave it over moderate heat for 15 minutes. Rub chicken with remaining spices inside and out.
3. Filling: Mix cooked rice with pine nuts, almonds and pistachio nuts. Stuff chicken with the mixture and stitch opening.
4. Put chicken on its back in a pot, add the bay leaf and cover with water. Leave over moderate heat, bring to a boil and add a dash of salt. Cover the pot and simmer for 40 minutes (remove scum as it appears).
Rub chicken with butter, put in an oven tray on high heat for 15 minutes, till brown and cooked.
5. Serve the chicken with bread and garnished with parsley.

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