Ouze (spiced meat and rice parcels)

Name: Middle Eastern spiced meat and rice parcels (ouze) recipe
Yield: 12
Ingredients: 40.00 ml extra virgin olive oil; 300g minced lamb or beef (or a mix of both); 40.00 ml spice; 300g rice; 700ml water or beef stock; 250g frozen green peas 50g butter, melted (or 2 1/2 tbs olive oil); 150g almond; Filo pastry sheets (we used about 19 sheets); 36 whole blanched almonds, halved, to decorate; Gravy of your choice or pomegranate molasses (from specialty grocers and selected supermarkets), to serve

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Ouze (spiced meat and rice parcels) — Haarala Hamilton

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by delicious. team

delicious. team

Jan 19, 2025

"Ouze is a celebration dish of whole roast lamb served with rice, peas and sometimes carrots. Christmas turkey is prepared in a similar manner, but with seasonal chestnuts as an extra lush ingredient. These parcels are a popular way of repurposing the leftover pulled lamb meat and the rice. Since many of us don’t have time to roast a whole lamb, this version uses minced meat instead. Slow-cooked lamb shanks could also work perfectly. The parcels can be made vegetarian by omitting the meat and adding a decent amount of spices to a good vegetable broth for cooking the rice." Hisham Assaad

This recipe is an edited extract from Taboon: Sweet & Savoury Delights from the Lebanese Bakery by Hisham Assaad, published by Smith Street Books, AUD$55.00, available now.

2 tbs extra virgin olive oil
300g minced lamb or beef (or a mix of both)
2 tbs Lebanese 7-spice blend (also known as baharat, from Middle Eastern grocers and spice specialists)
1 1/2 cups (300g) long-grain rice
700ml water or beef stock
250g frozen green peas 50g butter, melted (or 2 1/2 tbs olive oil)
1 cup (150g) blanched almonds
Filo pastry sheets (we used about 19 sheets)
36 whole blanched almonds, halved, to decorate
Gravy of your choice or pomegranate molasses (from specialty grocers and selected supermarkets), to serve

Method

1.

Heat the olive oil in a medium saucepan over medium-high heat, add the meat, 7-spice and 1 tsp salt flakes. Cook for 5-6 minutes, until browned. Remove from the pan to a large mixing bowl and set aside.
2.

Wash rice until the water runs clear, then add it to the same pan with 1 tsp salt flakes and the water or stock. Bring to the boil, then reduce heat, cover and cook for around 15 minutes, or until water or stock is absorbed and rice is fully cooked. Fluff rice and stand in pan for 10 minutes, then add to the cooked beef and stir in the frozen peas. This will help cool the rice mix and defrost the peas.
3.

Melt 30g of the butter (or 2 tbs oil) in a small pan over medium heat and fry the almonds, stirring and tossing frequently, for 2-3 minutes, until golden and crunchy. Strain off and reserve the butter (or oil), along with the unused portion of butter or oil. Dry the almonds with paper towel.
4.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
5.

Cut each pastry sheet into 4 squares, about 13cm each. Take 3 squares and use them to line a small (7cm) bowl, making sure they overlap. Drape excess pastry over the edge of the bowl. Fill the centre with 1 tbs fried almonds and about a cup (around 130g) of the rice mix. Fold pastry edges over the filling, lightly press, then flip over into your hand. Place seam-side down on the lined baking tray. Repeat with remaining dough and fillings.
6.

Generously brush the pies with reserved butter or oil (see note), place 3 almond halves on top of each to decorate, and bake for 20-25 minutes, until tops are golden.
7.

Serve immediately for perfect crispiness, drizzled with your favourite gravy or some pomegranate molasses.