Ouzi

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.

Rinse the Short-grain Rice under cold water until the water runs clear. In a saucepan, bring the Chicken Broth with a tablespoon of Ghee, a pinch of Fine Salt, and the Bay Leaf to a boil. Add the rice, reduce heat, cover and simmer until tender, then fluff with a fork and set aside.

In a dry skillet over medium heat toast the Pine Nuts and Slivered Almonds until golden and fragrant, shaking the pan frequently so they don’t burn. Transfer to a small bowl and set aside.

Heat another tablespoon of ghee in a large skillet and sauté the chopped Onion and diced Carrot until softened, about 5–7 minutes.

Add the Ground Lamb to the vegetables and cook, breaking it up, until browned. Stir in the Baharat (Middle Eastern 7-spice), Ground Cinnamon, Ground Cardamom, Black Pepper and additional Fine Salt to taste. If the pan looks dry, splash in a little Chicken Broth and let the mixture simmer briefly until the flavors meld and most liquid has evaporated.

Remove and discard the Bay Leaf from the rice if still present. Gently fold the lamb mixture into the cooked rice, then stir in the Frozen Peas, about two-thirds of the toasted nuts, chopped Fresh Parsley, and a couple tablespoons of Plain Yogurt to bind and add a touch of creaminess. Taste and adjust seasoning.

Unwrap the Phyllo Dough and keep the sheets covered with a damp towel so they don’t dry out. Melt the Unsalted Butter and brush a sheet of phyllo, then layer 4–6 sheets, brushing each with butter as you go.

Spoon a line of the rice-and-lamb filling along one edge of the layered phyllo and roll into a log, tucking the ends under to seal. Alternatively, make smaller individual parcels by cutting stacked sheets into squares and filling each. Brush the outside with more melted butter.

Place the filled rolls or parcels on the prepared baking sheet and bake until the phyllo is deep golden and crisp, about 25–35 minutes depending on size.

Let the ouzi rest a few minutes after baking, then slice and serve warm topped with the remaining toasted nuts, a sprinkle of chopped Fresh Parsley, and yogurt on the side for spooning.