Ouzi Surar – Pastry Stuffed With Ouzi Rice Recipe

RatingDifficultyIntermediate

Ouzi is a traditional Arab dish that typically consists of seasoned rice, peas, carrots, lamb, or beef. There are a number of truly amazing ouzi variations.

Yields1 Serving
Prep Time10 minsCook Time1 hr 50 minsTotal Time2 hrs
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FOR THE RICE
 94 g Minced meat (beef, lean)
 94 g Minced meat (lamb, not lean)
 ¾ cup Rice (short grain, e.g. Egyptian)
 ½ cup Green peas and carrots (frozen)
  Onions (large)
 5 ½ tsp Salt
 ¼ tsp Black pepper
 ¼ tsp White pepper
 1 ⅓ tsp Arabic mixed spice (or All Spice)
 ¼ tsp Cloves (powder)
 5 ½ Cardamom (pods)
  Cinnamon (sticks)
 ¾ Bay leaves (dried)
  tbsp Pine seeds (fried, optional)
 ¾ tbsp Almonds (fried, whole or halved, optional)
 ¾ tbsp Sunflower oil
 1 ⅓ cup Water
FOR THE SURAR
 3 Puff pastry squares (frozen)
  Eggs
 All purpose flour (white)
FOR GRANISH
 Pine seeds (fried)
 Almonds (fried, whole or halved)
 Parsley (chopped)


1

In a large pot, fry the chopped onions in the sunflower oil on high heat until translucent.

2

Add the mixed minced meats to the onions and fry. When the meat releases water, add all the powdered spices and continue to stir until the meat is fully brown.

3

Add the frozen green peas and carrots and continue to stir until they soften and are no longer frozen (they will cook completely later).

4

Now add the rice and stir thoroughly so the flavors mix together (about a minute). Then add the hot water followed by the bay leaves, cardamom pods and cinnamon stick. Bring the mixture to a boil, lower the heat a bit and leave it for 5 minutes uncovered. Then cover and let it cook on low heat until the rice is done, and the water is absorbed (about 15-20 minutes). If you’re adding fried pine nuts and almonds, mix them in after the rice is cooked.

5

Turn the oven on to 175C and set the heat to come from the top and bottom. Sprinkle some flour on a clean flat surface (like a countertop) and on a rolling pin, then spread the flour around using your hand – this is so the puff pastry doesn’t stick. Put a puff pastry square on the flour and keep rolling it out until it is about 25cm wide and high. It’s best to turn the square around after rolling it a few times so you keep the square shape as much as possible.

6

Now carefully lay the puff pastry square in a round bowl about 10 cm in width. Using your fingers, gently push the puff pastry so it takes the shape of the bowl. Put some cooked rice into the bowl – but don’t push down on it.

7

Now fold the edges of the puff pastry so it completely covers up the rice. If any of the pastry goes over the edge of the bowl it’s fine, just fold it back in.

8

Line an oven tray with baking paper and quickly flip the bowl over onto the tray, then carefully lift the bowl to reveal the stuffed puff pastry. If you like, you can shape the puff pastry some more using your hands. Repeat the above steps until you’ve used all the rice to stuff the pastry squares. Finally, brush the whisked egg on tops of all the pastry pockets. Put the tray on the middle rack of your pre-heated oven and let the Surar cook until they are golden brown (about 20 minutes)

Ingredients

FOR THE RICE
 94 g Minced meat (beef, lean)
 94 g Minced meat (lamb, not lean)
 ¾ cup Rice (short grain, e.g. Egyptian)
 ½ cup Green peas and carrots (frozen)
  Onions (large)
 5 ½ tsp Salt
 ¼ tsp Black pepper
 ¼ tsp White pepper
 1 ⅓ tsp Arabic mixed spice (or All Spice)
 ¼ tsp Cloves (powder)
 5 ½ Cardamom (pods)
  Cinnamon (sticks)
 ¾ Bay leaves (dried)
  tbsp Pine seeds (fried, optional)
 ¾ tbsp Almonds (fried, whole or halved, optional)
 ¾ tbsp Sunflower oil
 1 ⅓ cup Water
FOR THE SURAR
 3 Puff pastry squares (frozen)
  Eggs
 All purpose flour (white)
FOR GRANISH
 Pine seeds (fried)
 Almonds (fried, whole or halved)
 Parsley (chopped)

Directions

1

In a large pot, fry the chopped onions in the sunflower oil on high heat until translucent.

2

Add the mixed minced meats to the onions and fry. When the meat releases water, add all the powdered spices and continue to stir until the meat is fully brown.

3

Add the frozen green peas and carrots and continue to stir until they soften and are no longer frozen (they will cook completely later).

4

Now add the rice and stir thoroughly so the flavors mix together (about a minute). Then add the hot water followed by the bay leaves, cardamom pods and cinnamon stick. Bring the mixture to a boil, lower the heat a bit and leave it for 5 minutes uncovered. Then cover and let it cook on low heat until the rice is done, and the water is absorbed (about 15-20 minutes). If you’re adding fried pine nuts and almonds, mix them in after the rice is cooked.

5

Turn the oven on to 175C and set the heat to come from the top and bottom. Sprinkle some flour on a clean flat surface (like a countertop) and on a rolling pin, then spread the flour around using your hand – this is so the puff pastry doesn’t stick. Put a puff pastry square on the flour and keep rolling it out until it is about 25cm wide and high. It’s best to turn the square around after rolling it a few times so you keep the square shape as much as possible.

6

Now carefully lay the puff pastry square in a round bowl about 10 cm in width. Using your fingers, gently push the puff pastry so it takes the shape of the bowl. Put some cooked rice into the bowl – but don’t push down on it.

7

Now fold the edges of the puff pastry so it completely covers up the rice. If any of the pastry goes over the edge of the bowl it’s fine, just fold it back in.

8

Line an oven tray with baking paper and quickly flip the bowl over onto the tray, then carefully lift the bowl to reveal the stuffed puff pastry. If you like, you can shape the puff pastry some more using your hands. Repeat the above steps until you’ve used all the rice to stuff the pastry squares. Finally, brush the whisked egg on tops of all the pastry pockets. Put the tray on the middle rack of your pre-heated oven and let the Surar cook until they are golden brown (about 20 minutes)

Ouzi Surar – Pastry Stuffed With Ouzi Rice Recipe

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