🍖 Lamb ouzi

Name: Lamb ouzi
Total time: 240 min
Yield: 6
Cuisine: Levant · Iraq and the Gulf
Ingredients: 1.5 kg lamb shoulder on the bone; 400 g long-grain rice; 150 g green peas; 2 carrots, diced; 2 tsp baharat (mixed spice), 1 tsp cinnamon, salt; 60 g almonds, toasted; 8 sheets phyllo pastry; 3 tbsp vegetable oil

Origin: Levant · Iraq and the Gulf

800kcal

per serving · 400 g

200kcal

per 100 g

44 gProtein11 g / 100 g

32 gFat8 g / 100 g

84 gCarbs21 g / 100 g

Lamb ouzi is a festive dish of slow-roasted lamb shoulder served over rice spiced with baharat and studded with peas, carrots and toasted almonds. In many versions the spiced rice is wrapped in phyllo pastry and baked until crisp, so each guest cracks open a golden parcel. The lamb falls off the bone and the rice is fragrant and warming.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: lamb shoulder

Not veganbecause of: lamb shoulder

Contains glutenbecause of: phyllo pastry

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Not keto21 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk ⚠ Tree nuts

What it is made of

lamb shoulderricepeascarrotspicesalmondsphyllo pastry

Recipe

6 servings240 min

Ingredients

1.5 kg lamb shoulder on the bone
400 g long-grain rice
150 g green peas
2 carrots, diced
2 tsp baharat (mixed spice), 1 tsp cinnamon, salt
60 g almonds, toasted
8 sheets phyllo pastry
3 tbsp vegetable oil

Method

Rub the lamb with half the spices and salt, cover and roast at 160 °C for 3 hours until very tender.
Fry the rice in 1 tbsp oil with the remaining spices, add the carrots and water and cook for 15 minutes; stir in the peas.
Brush a baking dish with oil, line it with overlapping phyllo sheets brushed lightly with oil.
Fill with the rice, fold the phyllo over and bake at 200 °C for 20 minutes until golden.
Turn out onto a platter, top with the pulled lamb and scatter with toasted almonds.

How to make it lighter

Remove the fat from the lamb before shredding and skim the roasting juices.
Use fewer phyllo sheets and brush them very lightly with oil.
Serve a small almond garnish and add a large salad on the side.

History

Ouzi (also spelled oozie or quzi) is a celebratory dish served at weddings, Ramadan iftars and holidays in Iraq, Syria, Jordan and the Gulf. Whole roast lamb on rice has long been the centre of feasts in the region; the phyllo-wrapped style is especially popular in Syria and Lebanon.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →