Ouzi Stuffed with Tuna Sayadiyah

Ouzi Stuffed with Tuna Sayadiyah

Prep. 15 mins
Cooking 40 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


2 tablespoons oil
1 cup onion, chopped
2 cups water
1 tablespoon tomato paste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 cups short grain (Egyptian) rice

  for filling

2 cans tuna in olive oil
2 tablespoons oil
1/2 cup onion, chopped
1/2 cup carrot, cubed
1/2 cup peas
1/2 teaspoon ground coriander
1 tablespoon cilantro, chopped
salt and pepper
2 tablespoons butter, melted
6 sheets phyllo dough

  for garnish

fried onions
toasted pine nuts
tahini sauce
onion tomato sauce



  • Heat oil in a sauce pan, add onion and fry till caramelized.
  • Add water and tomato paste, season with spices.
  • Stir in rice, season with salt and pepper.
  • Let boil, reduce heat, cover and simmer till done
  • Preheat oven to 180 degrees Celsius.
  • Heat oil in sautéing pan over medium high heat, stir in onion for 2 minutes, and add carrots and peas.
  • Drain Tuna and add to the mixture, season with coriander, salt and pepper.
  • Remove from heat and mix in parsley.
  • Place 3 layers of phyllo on surface, cut into half.
  • Place over a bowl (dome shape) allowing excess edges to extend out.
  • Brush with butter, Fill with a layer of tuna mixture then rice.
  • Fold over the edges of the phyllo, cutting excess, press lightly to seal, repeat with the rest of phyllo.
  • Flip over into a lightly greased baking sheet, brush the phyllo dome with melted butter.
  • Bake in oven for 20 minutes or until golden.
  • Serve Ouzi warm with tahini and tomato onion sauce.
  • Garnish with pine nuts and fried onion.

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