Ready in 30 minutes you cannot go wrong with this easy to make Beef Stroganoff! I’m surprised my two year old went for a second serving.
This naan bread recipe will be perfect for my multicultural recipe and goes well with various sauces, you can have it plain or herb it up with flavor.
On a day where I don’t feel like cooking, MAGGI® Mixes come to the rescue. Here is how I made this Zaatar Mix in an oven bag into a quick meal for my family
It was one of those days where I didn’t feel like cooking and wanted to make something in about 20 minutes! No regrets, the flavor was there, and the kitchen was clean. This one pan-Asian Honey Sesame Beef was gone in minutes…
If you know me at all, you would know the rice isn’t my thing. I can go with no rice for weeks, it wouldn’t bother me; however, this dish has a soft spot in my heart. This Bukhari Rice (known in Arabic as Ruz al Bukhari) is a Saudi Arabian specialty, but this recipe has been retrofitted by mom to have a more LEVANTI flavor.
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. 
Moussaka or Mosaqaa whichever you want to spell it is a traditional Arabic dish, yet it’s so diverse that different countries have different methods of putting it together. This recipe is the light vegetarian method, the way my mom does it.
Don’t we all love a good tortellini recipe? This one is a favorite of my husband and 18 month old daughter.
Last week I shared one of my favorite recipes a mouth-watering Spinach and Cheese Cannelloni. This week I decided to do a spin-off of the ingredients by including some Ricotta and Sun Dried Tomatoes.
I love Pasta! I don’t necessarily enjoy rice or bread, but if there is one item that it’s always in my pantry, it’s pasta. One of my old time favorites is time-consuming yet rewarding. Check out my Spinach and Cheese Cannelloni Recipe.