Middle Eastern Ouzi

the first time i had this was at Moustache Restaurant in west village about 10 years ago.

http://moustachepitza.com/moustachepitza_west_village_1.shtml

i am going to recreate this recipe based on Moustache Restaurant.

Middle Eastern Ouzi

1 package of phyllo dough (if you can't get it, puff pastry will do)
1 - 1 ½ lb mixed ground chicken, beef, veal, pork and lamb (any two or three, doesn't matter)
- i used  beef, veal, pork and lamb
4 tbsp olive oil
1/2 stick butter
1 onion
2 cloves garlic
1/2 cup golden raisins or dried chopped dates
1/4 cup roasted pine nuts or crushed roasted almonds
1/2 cup edamame or peas
1 grated carrot
1 cup basmati rice
1 ¾ cups beef or chicken broth
Spices:
1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp paprika

1/4 tsp ground coriander

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 tsp ground cinnamon

1/4 tsp ground cardamom

1/2 tsp salt

saute the onion and garlic in 2 tbsp of olive oil for 5 min.  add in the meat and cook until done.  add golden raisins and roasted pine nuts and cook for 2 - 3 min.  add in the spices/salt.  cook for an additional 5 min.

heat 2 tbsp of olive oil and cook the basmati rice for 5 min until light brown.  add in the beef broth and a pinch of salt.  cook as directed on the package.

take the edamame out of the pod and grate the carrot.

mix all in a large bowl.

melt the butter.

use a 8 inch baking corning ware or Teflon .  bush the phyllo dough (each layer) and drape it on the baking pan (hanging over) until the 8th layer.  spoon in the mixed food in.  for the top layer, brush the phyllo dough (each layer) until the 8th layer.  this time, fold the top layer it seams of the mix, then the phyllo dough you have hanging on the baking pan, fold it over the top layer.  now you have a sealed pouch.

Pictures step by step:

butter the layers:

in this below step, lightly press the filling down:

butter the top layer:

bake the ouzi for about 20 - 25 min on 350F or until the phyllo dough becomes light/medium brown.  take the pan out and let it cool for about 10 min.  invert onto a plate and serve with a garlic yogurt sauce.  (in the previous blogged recipe).

invert to  plate if you want: