This authentic steamed Libya couscous recipe was passed down to me by my mother who learned it in Libya in the 70s. Easy and traditional.
A traditional meal made with a small untraditional twist! This recipe makes a perfect serving for a family of four making it a perfect weekend affair.
Not a big fan of rice baked dishes but TOTALLY a fan of anything baked in pastry!
Those are called Ouzzy Sorrar or Ouzzy Puffs, very popular in Middle Eastern cuisine and are considered fancy enough to serve at special occasions and weddings.
Ouzi Puffs
I have to be honest, I’m not a big fan of rice based dishes (can’t you tell by the featured recipes on my blog?) But I do have a soft spot for Ouzy Puffs! I can have them over and over, the flaky texture of the pastry, with the deliciousness of the filling with a side of fresh yogurt, has me every single time. Here is the meat version of this personal favorite.
Ingredients
For the Rice
- 2 Tablespoons Vegetable Oil
- 2 Cups Rice washed and soaked in clear water
- 2 Cups Chicken Stock
For the Filling
- 2 Tablespoons Vegetable Oil
- 1 Large Onion diced
- 2 Chicken Breasts cut into strips seasoned with salt
- 2 Tablespoons Ouzi Spices
- 1 Cup Peas and Carrots I used frozen but thawed
- 3/4 cup roasted almond or pine nuts
For Assembly
- 1 Pack Phyllo Pastry Pack
- Butter for Coating Bowl
- Melted Butter/Milk for Brushing
Instructions
For the Rice
- Wash your rice several times until you are able to soak it in clear water.
- Soak rice in hot water (not boiling) for 30 minutes
- Drain rice from water.
- In a pot, add two tablespoons of vegetable oil and add rice.
- Fry the rice around for a few minutes, then add chicken stock.
- Stir one final time and allow to boil
- Once the rice comes to boil, lower heat, and cover for 15 minutes.
- After 15 minutes turn off heat, and allow the rice to sit in steam without opening the lid for 10 minutes. After that you can open the lid and fluff the rice.
For the Filling
- In a pot add 2 tablespoons of vegetable oil
- Cook onion in oil until translucent.
- Add chicken seasoned only with salt.
- Season with Ouzi Spices
- Cook until chicken is no longer pink on the inside
- Add thawed carrots and peas.
- You can season with an additional tablespoon of Ouzi seasoning if you like.
- Once the rice is down, add to the chicken mixture and mix gently.
- Allow the mixture to cool down - and mix in the fried or roasted almonds or pine nuts.
- If you are preparing the mixture in advance like I do in Ramadan, place in bowl and cover.
For Assembly
- I take the phyllo dough out of the freezer and into the fridge one night before.
- Make sure to cover your phyllo with a tea towel as you work so it doesn't dry out.
- Grease a bowl with butter or ghee.
- Place phyllo pastry inside the bowl gently.
- Scoop in rice filling and tuck closed.
- Place on a well greased oven pan with the seam side down.
- Repeat for all. Keep the puffs covered as you work so they don't dry out.
- Brush with melted butter and some milk.
- Bake at 180 degrees until golden.
- Serve with yogurt.
Video
Notes
Note: You can also serve this dish with baby veal strips. 
