There’s this Turkish restaurant in town and they have this big round pie type dish and I love it!!
After searching the web, I’ve figured out it’s called Ouzi. I wanted to see if I could re-create a Thermomix version.
I tried it out with filo pastry, Quirky’s pastry (if need gluten free) and puff pastry. The puff pastry is the closest to how it was in the restaurant. It is a high carb meal with pastry and rice, however, it’s not something I would eat every day, more of a date night type meal with a glass of red 😉
So here’s my take on it (using the TM basket helps out with the texture):
It makes 3 pies
- 1 onion
- 4 garlic cloves
- 200g basmati rice (washed)
- 500g diced lamb
- 100g ghee
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/2 cup of frozen peas
- 3 sheets of puff pastry or packet of filo pastry
- Handful of pine nuts and almonds
- Greek yoghurt
- Place garlic and onion in TM bowl and chop 5 sec/Speed 9.
- Add ghee and saute 2 min/Varoma/Speed 1.
- Add all of the spices as well as the lamb and saute 2 min/Varoma/Speed 2.
- Transfer the lamb into the TM basket.
- Without washing the bowl, add 500g of water to TM bowl.
- Insert basket and cook 20 min/100'/Speed 2.
- Add rice on top of the lamb in the basket and give a good stir.
- Cook for 10 min/100'/Speed 2.
- Tip the lamb and rice into the liquid in the TM bowl, add the peas and cook a further 4 min/100'/Reverse/Soft Speed.
To Assemble the pies..
Pre-heat oven to 200 degrees Celsius.
If you are using filo pastry – arrange the filo on a flat surface and brush with ghee, add another. You need 3 sheets in total.
Place filo or puff pastry over a bowl and gently fill it with the mixture. Top with almonds and pine nuts and fold the edges over.
Carefully tip the bowl over into your hand and place the pie onto a baking tray.
Bake in the oven for 15 minutes or until golden.
Serve with salad, yoghurt, mint and cucumber.