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INGREDIENTS |
- 3 cups long-grain American rice
- 2 cups frozen peas (boiled)
- 250g minced meat
- 200g roasted mixed nuts
- 2 tbsp. of beef ghee
- Finely grated pistachio
- ½ cup pine nuts
- 2tsps. salt
- 1tsp. black pepper.
- 4 ½ cups of hot broth
- 400g of ouzi dough
OUZI DOUGH
- 500g Gandour flour
- 100ml Gandour oil
- 500g semolina flour
- 15g salt
- 20g sugar
- 450ml cold water
- 100g starch for dough parchment
PREPARATION |
DOUGH
- Combine the Gandour flour and semolina flour, add the sugar and salt, then add the Gandour oil.
- Add the cold water gradually until it’s well combined.
- Let it rest for 60 minutes.
FILLING
- Rinse the rice.
- Melt the ghee then add the rice.
- Add 6 cups of water, salt and pepper and bring the water to a boil.
- Add half the amount of peas to the rice, half of the nuts.
- Let the rice cook on low heat.
- Use another pan, to add Gandour oil and cook the minced meat with the remaining peas.
- Add a pinch of salt and pepper. Set aside.
OUZI
- Roll out a piece of dough and place it in a cup.
- Take a tbsp. of meat, peas and some nuts, then fill the dough with rice.
- Fold the edges of the dough.
- Turn the cup over to get an ouzi in the shape of ½ moon. Repeat the process.
- Place the ouzi dough on a tray, brush the face of each dough with ghee and sprinkle some grated pistachios.
- Place in the oven at 150 °C for 10 minutes or until golden brown.
- Display the roasted ouzi on a platter and sprinkle roasted pine nuts.
- Serve the ouzi with yogurt.
OTHER RECIPES BY CHEF SLEIMAN KHAWAND |