📝 About This Recipe
Ouzi is a crown jewel of Lebanese hospitality, traditionally served at weddings and festive gatherings to symbolize abundance and generosity. These elegant filo pastry parcels are filled with fragrant, seven-spice infused rice, tender ground lamb, and sweet green peas, all encased in a shatteringly crisp, buttery shell. It is a harmonious marriage of textures and warm Middle Eastern aromatics that turns a simple meal into a celebration.
🥗 Ingredients
The Meat and Rice Filling
- 2 cups Basmati rice (rinsed and soaked for 20 minutes)
- 500 grams Ground lamb (can substitute with ground beef)
- 2 tablespoons Vegetable oil
- 1 cup Frozen sweet peas (thawed)
- 1.5 tablespoons Lebanese Seven Spice (Baharat) (a blend of allspice, black pepper, cinnamon, clove, nutmeg, fenugreek, and ginger)
- 1/2 teaspoon Cinnamon powder
- 3.5 cups Beef or chicken stock (hot)
- 2 teaspoons Salt (adjust to taste)
The Pastry Shell
- 1 pack Filo pastry (thawed completely)
- 1/2 cup Clarified butter (Ghee) (melted)
Garnish and Crunch
- 1/4 cup Raw almonds (slivered or halved)
- 2 tablespoons Pine nuts
👨🍳 Instructions
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1
In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the almonds and pine nuts, stirring constantly until they reach a beautiful golden brown. Remove with a slotted spoon and set aside on a paper towel.
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2
In the same pot, add the remaining oil and the ground lamb. Cook, breaking it up with a wooden spoon, until browned and the moisture has evaporated.
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3
Stir in the Lebanese Seven Spice, cinnamon, and salt. Toast the spices with the meat for 1 minute until fragrant.
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4
Add the drained rice and the peas to the pot. Stir gently for 2 minutes to coat every grain of rice in the spiced fat and meat juices.
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5
Pour in the hot stock. Bring to a boil, then reduce the heat to the lowest setting. Cover tightly and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
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6
Remove from heat, fluff with a fork, and stir in half of the toasted nuts. Let the rice cool significantly before filling the pastry; this prevents the filo from becoming soggy.
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7
Preheat your oven to 180°C (350°F) and grease a baking tray with a little melted ghee.
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8
Take one sheet of filo pastry and brush lightly with melted ghee. Fold it in half and brush again. Place it inside a small soup bowl, letting the edges hang over the sides.
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9
Add a second folded and greased sheet of filo crosswise over the first to create a sturdy base.
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10
Fill the center with about 4-5 tablespoons of the rice mixture, pressing down gently to compact it.
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11
Fold the overhanging edges of the filo over the rice to seal the bundle. Carefully flip the bowl over onto the prepared baking tray so the smooth side is facing up.
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12
Repeat the process until all rice is used. Brush the tops and sides of each bundle generously with the remaining melted ghee.
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13
Bake in the center of the oven for 20-25 minutes, or until the pastry is a deep golden brown and exceptionally crispy.
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14
Remove from the oven and let rest for 5 minutes. Garnish with the remaining toasted nuts before serving.
💡 Chef's Tips
Always keep your filo pastry covered with a damp kitchen towel while working to prevent it from drying out and cracking. For the best flavor, use high-quality clarified butter (ghee) rather than regular butter, as the milk solids in regular butter can burn at high heat. Ensure the rice filling is at room temperature before assembly; steam from hot rice will tear the delicate filo sheets. If you cannot find Lebanese Seven Spice, mix equal parts allspice and black pepper with a pinch of cinnamon and cloves. To make ahead, you can prepare the rice filling a day in advance and store it in the refrigerator.
🍽️ Serving Suggestions
Serve with a side of cool Cucumber Yogurt Salad (Khyar bi Laban) to balance the warm spices. A simple Lebanese Salata (tomato, cucumber, parsley, lemon) provides a refreshing acidic crunch. Pair with a glass of chilled Arak diluted with water for a truly traditional experience. Add a dollop of garlic sauce (Toum) on the side for those who enjoy a bold, pungent kick. Accompany with a bowl of warm lentil soup as a starter to create a complete festive menu.