80 minutes


Ouzi Recipe
Club Noor

by Marta Yanci

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500 g  minced lamb meat

100 g green peas

2 carrots (diced)

1 celery stick (diced)

200 g long grain rice (cooked)

20 g sliced almonds

1 tsp cumin

Salt and pepper

1 tsp cinnamon powder

Noor Oil

Phyllo pastry



Ouzi is a traditional Middle Eastern recipe, widely enjoyed during Ramadan. Although in many countries Ouzi refers to the baby lamb and to a dish of lamb and rice, this Ouzi recipe is a lamb and rice pilaf wrapped in phyllo pastry.

Steps Involved:

Heat up Noor Oil in a large pan and add the celery and carrots. Cook at a medium to low heat, stirring every once in a while until they are tender. Add the lamb meat, season and cook at a medium heat until the lamb is nearly done. At this point put in the green peas, cinnamon and cumin, as well as the almonds.

Now transfer the lamb and vegetables to a bowl and mix in the cooked rice.

Preheat the oven at 180°C and assemble your ouzi.

You will need a deep oven-safe tray for this. Grease the bottom of the tray with Noor Oil. Add a sheet of phyllo pastry. Brush with Noor Oil and add another sheet. Now pour the lamb and rice pilaf over the pastry and cover with another sheet, brush it with Noor Oil, and add a final sheet of phyllo. Bake in the oven until golden.


For extra flavor you can cook the rice in stock rather than plain water. When baking phyllo pastry or any other pastry, brush it with an egg wash and it will have a gold.

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