Syrian
Ouzi
Syrian ouzi is a fragrant rice parcel filled with spiced meat, peas, carrots, and toasted nuts, wrapped in crisp buttered phyllo. It is served hot with plain yogurt or a simple cucumber-yogurt salad.
Ingredients
- Short-grain or medium-grain rice3/4 cup
- Ground lamb or beef150g
- Frozen peas1/2 cup
- Carrot, finely diced1 small
- Onion, finely chopped1/2 medium
- Ghee3 tbsp
- Vegetable oil1 tbsp
- Slivered almonds2 tbsp
- Pine nuts1 tbsp
- Syrian seven spice1 tsp
- Ground cinnamon1/4 tsp
- Ground cardamom1/8 tsp
- Bay leaf1
- Salt1 tsp, divided
- Black pepper1/4 tsp
- Chicken or lamb stock1 1/4 cups
- Phyllo pastry sheets6 sheets
- Plain yogurt, for serving1 cup
Method
- Rinse the rice several times until the water runs mostly clear, then soak it in cool water for 20 minutes and drain well.
- Heat 1 tablespoon ghee in a small pot over medium heat, add the almonds and pine nuts, and fry until golden; lift them out and set aside.
- In the same pot, add the oil and onion, then cook for 3 to 4 minutes until softened.
- Add the ground lamb or beef and cook, breaking it up, until browned and its moisture has mostly evaporated.
- Stir in the peas, carrot, seven spice, cinnamon, cardamom, black pepper, bay leaf, and 1/2 teaspoon salt, then cook for 2 minutes.
- Add the drained rice and stir gently for 1 minute so the grains are coated with the spices and fat.
- Pour in the hot stock, bring to a boil, cover, and cook over low heat for 12 minutes.
- Turn off the heat and let the rice rest, covered, for 10 minutes, then discard the bay leaf and gently fold in most of the toasted nuts, reserving a little for garnish.
- Preheat the oven to 190°C and melt the remaining 2 tablespoons ghee.
- Lay 3 phyllo sheets in a small bowl or deep ramekin, brushing each sheet lightly with melted ghee and rotating them so the edges overhang all sides.
- Spoon half of the rice filling into the lined bowl, fold the overhanging phyllo over the top to seal, and invert the parcel onto a baking tray.
- Repeat with the remaining phyllo and filling to make a second parcel, then brush both parcels with the remaining melted ghee.
- Bake for 18 to 22 minutes until the ouzi parcels are crisp and deep golden.
- Serve hot, garnished with the reserved nuts and accompanied by plain yogurt.
Common questions
Can I substitute the lamb with beef, chicken, or a vegetarian option in Ouzi?
Yes. Ground beef works 1:1 for lamb, though the flavor is a bit less rich. For chicken, use ground or finely minced chicken and cook just until no longer pink. For vegetarian, use mushrooms and chickpeas, but expect a lighter, less traditional result.
How long does it take to make Ouzi, including prep and cooking?
Plan on about 45 to 60 minutes total. Rinsing and soaking the rice takes 20 minutes, while active cooking is usually 20 to 25 minutes. Letting it rest covered for 10 minutes is important for the best texture.
What are the most common mistakes when making Ouzi?
The biggest mistakes are not draining the rice well, underbrowning the meat, and using too much liquid. Also avoid stirring the rice too much after adding stock, which can make it gummy. Let it rest covered before fluffing.
How should I store and reheat leftover Ouzi?
Cool it quickly, then store in an airtight container in the fridge for up to 4 days. Reheat covered in the microwave with a splash of water, or on the stove over low heat. It also freezes well for about 2 months.
What should I serve with Ouzi to make it a full meal?
Serve it with a simple yogurt sauce, cucumber-tomato salad, pickles, or a green salad to balance the richness. A little extra toasted nuts and fresh herbs on top also works well for texture and presentation.