Surret Uzi (صرة اوزي)

50 mins
Serves 6
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Directions

  1. 1Finely dice two onions and two large carrots.
  2. 2Finely dice two onions and two large carrots.
  3. 3Finely dice two onions and two large carrots.
  4. 4Sauté the onions and carrots in 4-5 tablespoons of ghee until wilted.
  5. 5Sauté the onions and carrots in 4-5 tablespoons of ghee until wilted.
  6. 6Sauté the onions and carrots in 4-5 tablespoons of ghee until wilted.
  7. 7Add 500 gms of minced meat.
  8. 8Add 500 gms of minced meat.
  9. 9Add 500 gms of minced meat.
  10. 10Season with salt, pepper, 1 tsp of cinnamon powder, 1 tsp of cardamom powder, 1 tbsp of chicken stock powder, and 2 tbsp of seven spice.
  11. 11Season with salt, pepper, 1 tsp of cinnamon powder, 1 tsp of cardamom powder, 1 tbsp of chicken stock powder, and 2 tbsp of seven spice.
  12. 12Season with salt, pepper, 1 tsp of cinnamon powder, 1 tsp of cardamom powder, 1 tbsp of chicken stock powder, and 2 tbsp of seven spice.
  13. 13Stir well and let it cook until nicely browned.
  14. 14Stir well and let it cook until nicely browned.
  15. 15Stir well and let it cook until nicely browned.
  16. 16Add two cups of washed and soaked long-grain basmati rice.
  17. 17Add two cups of washed and soaked long-grain basmati rice.
  18. 18Add two cups of washed and soaked long-grain basmati rice.
  19. 19Add two cups of frozen peas and four cups of water.
  20. 20Add two cups of frozen peas and four cups of water.
  21. 21Add two cups of frozen peas and four cups of water.
  22. 22Add another pinch of salt and more seasoning for the rice.
  23. 23Add another pinch of salt and more seasoning for the rice.
  24. 24Add another pinch of salt and more seasoning for the rice.
  25. 25Once it boils, drop the heat to a simmer, cover, and let it cook for 20 minutes.
  26. 26Once it boils, drop the heat to a simmer, cover, and let it cook for 20 minutes.
  27. 27Once it boils, drop the heat to a simmer, cover, and let it cook for 20 minutes.
  28. 28Prepare the two chickens by heavily seasoning them with olive oil, salt, seven spice, and paprika.
  29. 29Prepare the two chickens by heavily seasoning them with olive oil, salt, seven spice, and paprika.
  30. 30Prepare the two chickens by heavily seasoning them with olive oil, salt, seven spice, and paprika.
  31. 31Bake the chickens in the oven until they get nice and soft.
  32. 32Bake the chickens in the oven until they get nice and soft.
  33. 33Bake the chickens in the oven until they get nice and soft.
  34. 34In a large mixing bowl, layer a couple of phyllo sheets, brushing ghee or butter between each layer.
  35. 35In a large mixing bowl, layer a couple of phyllo sheets, brushing ghee or butter between each layer.
  36. 36In a large mixing bowl, layer a couple of phyllo sheets, brushing ghee or butter between each layer.
  37. 37Fill the bowl with the cooked rice, add two sheets of phyllo on top, and wrap it as best as you can.
  38. 38Fill the bowl with the cooked rice, add two sheets of phyllo on top, and wrap it as best as you can.
  39. 39Fill the bowl with the cooked rice, add two sheets of phyllo on top, and wrap it as best as you can.
  40. 40Flip the phyllo-wrapped rice onto a baking tray and bake it in the oven for about 30 minutes.
  41. 41Flip the phyllo-wrapped rice onto a baking tray and bake it in the oven for about 30 minutes.
  42. 42Flip the phyllo-wrapped rice onto a baking tray and bake it in the oven for about 30 minutes.
  43. 43Once you serve it, open the phyllo cache with a bread knife and top it with toasted nuts and place the roasted chicken on top.
  44. 44Once you serve it, open the phyllo cache with a bread knife and top it with toasted nuts and place the roasted chicken on top.
  45. 45Once you serve it, open the phyllo cache with a bread knife and top it with toasted nuts and place the roasted chicken on top.
  46. 46Serve with a simple yogurt sauce.
  47. 47Serve with a simple yogurt sauce.
  48. 48Serve with a simple yogurt sauce.

Ingredients

  • 2 onions
  • 2 onions
  • 2 onions
  • 2 large carrots
  • 2 large carrots
  • 2 large carrots
  • 500 gms mince (lamb or beef)
  • 500 gms mince (lamb or beef)
  • 500 gms mince (lamb or beef)
  • 2 cups rice
  • 2 cups rice
  • 2 cups rice
  • 2 chickens
  • 2 chickens
  • 2 chickens
  • 2 cups frozen peas
  • 2 cups frozen peas
  • 2 cups frozen peas
  • 4 tbsps ghee
  • 4 tbsps ghee
  • 4 tbsps ghee
  • 1 packet phyllo dough
  • 1 packet phyllo dough
  • 1 packet phyllo dough
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tsp cinnamon powder
  • 1 tsp cinnamon powder
  • 1 tsp cinnamon powder
  • 1 tsp cardamom powder
  • 1 tsp cardamom powder
  • 1 tsp cardamom powder
  • 1 tbsp chicken stock powder
  • 1 tbsp chicken stock powder
  • 1 tbsp chicken stock powder
  • 2 tbsp seven spice powder
  • 2 tbsp seven spice powder
  • 2 tbsp seven spice powder
  • 1 handful nuts
  • 1 handful nuts
  • 1 handful nuts
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 yogurt sauce
  • 1 yogurt sauce
  • 1 yogurt sauce

Equipment

knifewooden spoonlarge potmixing bowlbaking traymeasuring cupsoven