Oozie is a recipe that I discovered a few years ago. Apparently, it’s a traditional Palestinian dish…but I’ve had people of other backgrounds tell me it’s from their region. I just throw my hands up in the air – it’s delicious and I make it…I leave it there.
Anyhow – I made it last weekend when Mr. D’s family came over for iftar. There were a few requests for me to pass the recipe on…this is the easiest way.
1 kilo cubed meat (we use lamb OFF the bone)
4 cups water
2 carrots, rough chopped
2 celery sticks, rough chopped
2 onions, quartered
2 bay leaves
3 cardamom pods
2 cinnamon sticks
salt & pepper
1/4 cup each, pinenuts and almonds
1 tbsp olive oil
1 tsp ground cloves
1 tsp cinnamon
1 cup peas (fresh or frozen)
2 cups cooked basmati rice
1 package phylo dough
melted butter (probably 1/2 cup or more)
1. Add first set of ingredients (meat, spices, water) to a stock pot. Bring to a boil and simmer 40 minutes.
2. Meanwhile, toast nuts in olive oil.
3. When meat has finished cooking, remove it from the stock (reserve for soup if you like) and add it to a large mixing bowl with rice, peas, nuts, cinnamon, and cloves. Mix well.
*Next comes making the packets. This can be time consuming. I have found that if I make my rice/meat mixture the day BEFORE, it’s much easier to make the packets, as the heat of the mixture doesn’t affect the phylo dough as much.
1. Heat oven to 350°
2. On a clean, flat work surface, lay out a sheet of phylo dough, lightly brush around the edges with butter and fold sheet in 1/2.
3. Add 1-2 serving spoons of rice mixture.
4. Fold over edges and brush with butter to seal.
5. Place edge side down onto a cookie sheet lined with parchment paper.
6. Brush tops with more melted butter and bake for 20-30 minutes until golden brown.
I love these as they’re much like a pita pocket – you can grab a little puff ball and snack on it (no forks/knives required!). I also like to make them ahead of time – they can be easily frozen before baking them, or even after and just reheat them quickly.