This can be a main dish, side dish, lunch or dinner meal!
- 1 package phyllo dough
- 1 lb lean ground beef
- 2 cups melted butter
- 1 cup frozen, fresh peas
- [1/2] cup pine nuts
- 2 cups long grain rice
- 1 tsp salt
- 3 Tbs olive oil
- 3 Tbs Dedemed's Kabsa seasoning
- [1/2] tsp black pepper
- 1 tsp cinnamon
- 3 Tbs butter
- 4 cups water
Preheat the oven to 400 degrees. Remove the phyllo dough from the freezer about 2 hours before preparing the meal. In a large pot, add 3 tbs olive oil and brown the ground beef for about 5 minutes on medium heat. Add 1 tsp salt to the ground beef, kabsa seasoning, cinnamon, and pine nuts, stir together and brown for about 3-4 minutes. Rinse off rice with water and drain, next add rice to the beef mixture and stir together. Add 4 cups of water to the rice mixture, next add peas, black pepper and butter, stir gently and cover, let cook on low heat for 45 minutes. On a clean board, lay out 3 layers of phyllo dough and butter in between each layer. Place about 3/4 cup of the rice mixture in the middle of the phyllo dough, fold over the sides to form a closed pocket. Place phyllo pocket on a baking sheet and paint it with some butter. Repeat the process for each serving. Place the baking sheet in the oven to bake for 15-20 minutes or until the phyllo pocket is golden brown. Remove and let sit for about 5 minutes before removing from baking sheet. Serve with Greek/Mediterranean yogurt. To reheat, just place on a baking sheet and in the oven for 5-7 minutes.
This Ouzi recipe is a meat and rice stuffed phyllo pocket. It can be made with ground beef or lamb, chicken or chunks of roasted lamb. This stuffed phyllo pocket is a surprising way to serve your guests a rice dish with a twist. The crunchy phyllo outside contrasts with the flavor rice inside. This can be prepared in advance and baked to serve.
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