Ouzi Stuffed with Tuna Sayadiyah

Prep. 15 mins

Cooking 40 mins

Serving 4

Middle Eastern

INGREDIENTS Measurements

للأرز

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

METHOD

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.

Ouzi Stuffed with Tuna Sayadiyah

Ouzi Stuffed with Tuna Sayadiyah

INGREDIENTS Measurements

للأرز

for filling

for garnish

METHOD

CHEF'S CHOICE

Cold yogurt soup

Potato stuffed with tuna

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Ouzi Stuffed with Tuna Sayadiyah

Ouzi Stuffed with Tuna Sayadiyah

INGREDIENTS Measurements

للأرز

for filling

for garnish

METHOD

CHEF'S CHOICE

Cold yogurt soup

Potato stuffed with tuna

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