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Per
Ouzi, a celebrated Jordanian dish, embodies the essence of festivity. A succulent blend of spiced rice, tender lamb, and mixed nuts, encased in flaky pastry, it presents a rich tapestry of flavors and textures. Often the centerpiece of gatherings, Ouzi mirrors Jordan’s rich culinary heritage and the joy of communal dining.
- Boil the meat for about a half hour in a pot along with 1 bay leaf, an onion, cloves, and cardamom. Skim the froth that rises to the top.
- Place the broth through a sieve and save it to make the rice later.
- Wash the rice about three times until the water is clear, then get rid of the extra water.
- Finely chop an onion and toss it into a pot with vegetable oil, then keep stirring until the onions wilt.
- Add the ground beef and sprinkle 1⁄2 tsp. of cinnamon. Mix using a spoon until the meat is golden brown.
- Dice the carrots and place the peas into the pot until tender.
- Add rice to the pot and add the salt, cinnamon, cardamom, allspice, and black pepper and mix.
- Add enough meat stock to cover the rice, and leave the pot on high heat for about 10 minutes.
- Lower the heat and leave the pot for another 20 minutes until the water evaporates, and the rice is moist.
- 1⁄4 kilograms of cubed meat
- 1⁄4 kilogram ground beef
- 1 packet of phyllo dough
- 1⁄4 kilogram peas
- 4 carrots (Note: You can also use a bag of frozen peas and carrots)
- 2 cups basmati rice
- 1 tsp. cloves
- 2 Tbsp. salt
- 1 tsp. black pepper
- 2 Tbsp. allspice
- 1 tsp. cinnamon
- 1 tsp. ground cardamom
- 1⁄2 cup fried blanched almonds
- 1 onion
- 2 bay leaves