Oozi - Filo wrapped rice
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
25 mins
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Servings
6 people
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Calories
360 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Oozi - Filo wrapped rice
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A filo wrapped bundle of Middle Eastern spiced rice with minced meat
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Ingredients
For the rice:
- olive oil 2 tsp, small quantity
- red onion 2 small, diced
- garlic 3 cloves, crushed
- ground beef 1 lb, or lamb, 500 g
- allspice or seven spices, 1 tsp
- cinnamon powder, 1/2 tsp
- salt 1/2 to 1 tsp
- black pepper 1/2 tsp, to taste
- basmati rice 2 cups
- water 3.5 cups
- green peas frozen, 200 g
- salt pinch
- black pepper
- seven spices
- 1/4 cup pine nuts toasted
For assembling:
- 1 fillo pastry sheets thawed, package
- 2 tablespoon butter melted
Instructions
Make the rice:
- In a large skillet over medium high heat, add the olive oil. Once hot, add the diced onions and cook for 3-4 minutes until softened, stirring continuously.
- Add the crushed garlic, and cook for a further minute or so, then add the minced lamb.
- Cook for a minute, breaking apart any clumps of meat with a wooden spoon, then add all the spices (seven spice or all spice, cinnamon, salt and black pepper). Continue cooking, a good 6-8 minutes until lamb is all cooked through and brown with no pink bits remaining. Keep stirring and breaking apart clumps of meat through out- you can even use a potato masher to break the meat apart a little.
- If desired, drain any extra fat. Taste the mince and adjust for seasoning.
- Soak the basmati rice for 15-20 minutes, then drain and rinse with water until water runs clear.
- To a large saucepan, add the minced meat (I don't always use all of it, I usually use around 300 grams or so), plus the drained basmati rice, the frozen peas, and 3.5 cups of water. Sprinkle with a big pinch of salt, pepper, and some additional all spice or seven spices. Stir to combine.
- Bring the contents of the saucepan to a boil, uncovered, then cover with a tight fitting lid, reduce heat to a low simmer, and simmer for 20 minutes or until water is all absorbed. Remove pan from heat but let it sit covered for an additional 10 minutes, then uncover and fluff with a fork. Mix in the toasted pine nuts, and let rice cool before wrapping it withfilo dough.
To assemble:
- Heat oven to 180 C (350F)
- Choose a small dessert bowl that'll be the approximate size of each individual wrapped rice parcel. Brush the inside of the bowl with melted butter to prevent the pastry from sticking.
- Layer four sheets of fillo pastry stacked on top of each other into the bowl, and trim the ends so that theres enough filo dough to cover the inside of the bowl and be able to wrap up your mound of rice. Depending on how big you bowl is, you'll probably need a heaped 1/3 -1/2 cup of rice per bowl. Bring the ends of the filo dough up and over the rice then flip it so the mound side is up and place on a parchment lined baking tray.
- Once all your mounds have been assembled (you've finished all the rice) brush the mounds with melted butter and bake at 180 C (350F) for 30 minutes or until golden brown
Notes
- Full recipe post for Lebanese Rice filling can be found here:
Nutrition Information
Show Details
Calories
360kcal
(18%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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