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Ouzi pockets
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Ouzi pockets

Ouzi pockets are flaky pastry filled with spiced rice, meat, veggies, and toasted nuts. They’re perfect for gatherings and taste amazing fresh or even cold with yogurt.
Course Main Course, Side Dish
Cuisine Middle Eastern
Keyword ouzi pockets
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 20 Big pockets

Ingredients

  • 2 cups basmati rice washed and soaked for 30 minutes
  • 1 lb lean ground beef
  • 2 cups frozen peas and carrots
  • 1 small onion finely chopped
  • 4 cups beef broth or 4 cups water mixed with 1 beef bouillon cube
  • 2 tsp 7-spice
  • 2 tsp cinnamon
  • 1 tsp black pepper
  • 2 tsp salt
  • 1 cup mixed nuts cashews and almonds work great
  • 1 tbsp vegetable or olive oil
  • 1 tbsp ghee or butter
  • Phyllo dough spring roll dough, or puff pastry
  • Ghee or butter for brushing
  • Chopped parsley for garnish

Instructions

  • In a pot, heat the oil and ghee together. Add the nuts and toast until golden, then remove and set aside.
  • In the same pot, add the chopped onion and sauté for 1–2 minutes. Add the ground beef and half of the spice mix (salt, black pepper, 7-spice, and cinnamon). Cook until the beef is fully browned.
  • Stir in the peas and carrots and cook for another 2 minutes.
  • Remove half of the beef and veggies, cover, and set aside for topping later.
  • Add the soaked rice to the remaining beef mixture, then add the rest of the spices. Mix well. Pour in the beef broth, bring to a boil, then cover and simmer on low for 20 minutes.
  • Turn off the heat and let it rest, covered, for 5 minutes.
  • In a small bowl or ramekin, layer 1–2 sheets of phyllo pastry (or use spring roll dough or puff pastry).
  • Add a few toasted nuts at the bottom.
  • Add some of the meat and veggie mixture, then a layer of rice (or mix everything together before adding).
  • Fold and seal the pastry, then place it on a baking tray.
  • Brush the tops with melted ghee or butter.
  • Bake at 450°F (230°C) for about 15–20 minutes, or until golden and crispy.
  • Serve warm, garnished with chopped parsley and a side of plain yogurt or cucumber yogurt sauce (laban bi khyar).

Notes

  • Ouzi pockets taste great fresh or slightly chilled.
  • You can use leftover Ouzi rice for the filling.
  • Adjust the spices to your taste — add a little more cinnamon or 7-spice if you like.
  • Shape them any way you like — small bites, triangles, or large pockets.
  • Serve with yogurt or cucumber yogurt sauce for the perfect balance.