Surret Uzi (صرة اوزي)
Directions
- 1Finely dice two onions and two large carrots.
- 2Sauté the onions and carrots in 4-5 tablespoons of ghee until wilted.
- 3Add 500 gms of minced meat.
- 4Season 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.
- 5Stir well and let it cook until nicely browned.
- 6Add two cups of washed and soaked long-grain basmati rice.
- 7Add two cups of frozen peas and four cups of water.
- 8Add another pinch of salt and more seasoning for the rice.
- 9Once it boils, drop the heat to a simmer, cover, and let it cook for 20 minutes.
- 10Prepare the two chickens by heavily seasoning them with olive oil, salt, seven spice, and paprika.
- 11Bake the chickens in the oven until they get nice and soft.
- 12In a large mixing bowl, layer a couple of phyllo sheets, brushing ghee or butter between each layer.
- 13Fill the bowl with the cooked rice, add two sheets of phyllo on top, and wrap it as best as you can.
- 14Flip the phyllo-wrapped rice onto a baking tray and bake it in the oven for about 30 minutes.
- 15Once you serve it, open the phyllo cache with a bread knife and top it with toasted nuts and place the roasted chicken on top.
- 16Serve with a simple yogurt sauce.
Ingredients
- 2 onions
- 2 large carrots
- 500 gms mince (lamb or beef)
- 2 cups rice
- 2 chickens
- 2 cups frozen peas
- 4 tbsps ghee
- 1 packet phyllo dough
- 4 cups water
- 2 pinches salt
- 1 pinch pepper
- 1 tsp cinnamon powder
- 1 tsp cardamom powder
- 1 tbsp chicken stock powder
- 2 tbsp seven spice powder
- 1 handful nuts
- 1 olive oil
- 1 yogurt sauce
Equipment
knifewooden spoonlarge potmixing bowlbaking traymeasuring cupsoven
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