Rice and meat phyllo (Ouzi)

Rice and meat phyllo (Ouzi)

Prep. 20 mins
Cooking 25 mins
Serving 4

INGREDIENTS Measurements


1 Kilo meat, diced
4 Cups water
2 Carrots, peeled, seeded, diced
2 Celery sticks, diced
2 Onion (medium size), cut into big pieces
2 Bay leaves
3 Cardamom seeds
2 Cinnamon sticks
2 Mystic
Salt and pepper
4 Tbs ghee
1/4 Cup pine nuts
1/4 Cup almond, peeled
1 tsp ground cloves
1 tsp ground cinnamon
1 Cup green peas, boiled
2 Cups (pre-cooked) rice
Phyllo dough
Ghee for brushing
For serving, yogurt salad



  • Put water in a large pot over medium heat, add meat, vegetables, spices (seeds only), Bring to a boil and skim foam from top as necessary.
  • Reduce heat and simmer for 20 minutes or until meat is tender, season with salt and pepper.
  • Heat ghee in a skillet over medium heat, add pine nuts and almond, stir until golden, Transfer to a paper towel.
  • Remove meat from stock, season with ground cloves and cinnamon.
  • Mix green peas with rice, pine nuts, almond, and meat pieces. Season mixture with salt and pepper, stir until combined.
  • Preheat oven to 180°C.
  • Grease a ramekin or medium size glass bowl (custard bowl).
  • Cut phyllo dough into half.
  • Place 1 sheet of the phyllo into the bowl allowing excess edges to extend out.
  • Brush with butter then place another sheet to overlap and brush with butter.
  • Fill with the meat mixture, Fold over the edges of the phyllo, pressing lightly to seal.
  • Flip over into a lightly greased baking sheet.
  • Repeat this process until the whole quantity of filling and phyllo are finished.
  • Bake in oven for 20 minutes or until golden.
  • Serve warm with yogurt salad and top with chopped parsley.


  • In some countries, baby lamb is called OUZI, but in this recipe OUZI is for a dish prepared from phyllo (Fillo or filo) dough, rice and meat.

  • In order to keep phyllo dough form drying, cover with plastic wrap, then a damp towel

  • The filling can be served as a side dish.

  • Rice can be cooked in meat stock.

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