Photograph of the finished Ouzi

Middle East · Cơm thịt gói bánh mỏng hấp Ouzi

Ouzi

2 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 24 leaves
  • Photograph of Lamb Lamb 2.8 lb
  • Photograph of Basmati rice Basmati rice 1.4 lb
  • Photograph of Pine nuts Pine nuts 7.1 oz
  • Photograph of Sliced almonds Sliced almonds 5.6 oz
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Peas Peas 9.9 oz
  • Photograph of Ghee Ghee 8.5 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.3 lb
  • Photograph of Onion Onion 2

Method

  1. 1 Simmer the lamb for 60 minutes, then dice it and reserve the broth.
  2. 2 Cook rice in lamb broth, then mix in meat, peas, and baharat.
  3. 3 Roast pine nuts and almonds in ghee, then mix them into the rice.
  4. 4 Place a thin rice paper sheet in a bowl, scoop rice onto it, and fold the sheet over to cover the rice, forming a package.
  5. 5 The package must be tightly sealed and pressed firmly so that when inverted onto a plate, the rice retains its bowl-like shape.
  6. 6 Steam the package for 20 minutes, then invert it onto a plate and serve with diluted yogurt.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: high-pressure simmering of the lamb for 25 minutes, then release the pressure; the wrapped portion is still steamed in a regular pot.

Start cooking