Chef Abdullah Alsallak welcomed Euronews to the Fairmont Lodge in Dubai, the place he ready a dish infused with flavours from his homeland, Jordan. Chef Alsallak pays tribute to his moms’ Syrian heritage by including his personal twist to a dish that’s well-liked throughout the Arabic area.
This recipe is Ouzi Surar. Its essential elements are flavourful lamb and rice, wrapped in crispy filo pastry.
Initially, the filo pastry was used as a type of packaging as a substitute of utilizing a bag or container. This made it a preferred ‘on-the-go’ meals for nomadic Bedouins and poorer individuals. As we speak, it’s generally cooked for occasions reminiscent of weddings and banquets as it’s comparatively simple to prepare dinner in massive portions.
Totally different variants of this recipe may be discovered throughout the Arabic area. Within the UAE and Oman, it is named ‘Shuwaa’ and as a substitute of the filo pastry, date and palm leaves had been historically used to prepare dinner it in a submerged oven.
In neighbouring Saudi Arabia, it’s referred to as ‘Madfoon’ and aluminium foil is usually used within the cooking course of.
Hailing from a household of cooks, Abdullah informed Euronews that there has all the time been a aggressive streak to his cooking. This explicit recipe has been handed down by means of generations, however he provides his personal elements to provide it a contemporary twist for the foodies of Dubai.
You’ll find the recipe under if you need to prepare dinner up your individual model of ‘Ouzi Sarar’.
To prepare dinner the meat:
300g diced lamb
6 cardamom pods
½ tsp mastic
Half a cinnamon stick
10 black peppercorns
Warmth the olive oil in a big pot and brown the meat items on all sides. Take away any extra liquid; add spices and sufficient water to cowl the meat by two inches.
As soon as the water boils, take away any impurities and canopy. Then decrease the warmth and prepare dinner till tender. As soon as cooked, pressure the meat and reserve the inventory for the rice.
To make the rice, warmth the vegetable oil in a big pot. Add the minced meat and prepare dinner till browned. Drain any extra liquid and add the spices and peas, carrot, candy corn and mushroom.
Crumble the inventory dice and add to the meat combination.
Add the rice and blend effectively, ensuring every grain is coated with oil.
Add the inventory from the meat, including water if it isn’t sufficient to cowl the rice.
As soon as it involves the boil, decrease the warmth to the bottom setting, cowl and let the rice prepare dinner. Style the inventory in relation to the boil and alter the seasoning and spices to your style.
As soon as the rice is cooked, enable it to chill virtually fully.
To make the filo pastry, use a small bowl; brush it with melted ghee and place one filo sheet in it. Brush the filo sheet evenly with ghee once more then add one other, ensuring your complete circumference of the bowl’s edges are coated with filo.
Brush the second filo sheet with ghee then layer items of meat, toasted nuts, after which sufficient rice to fill the bowl.
Press down evenly after which use the filo sheets to cowl the rice, brushing them with ghee to behave as glue.
Bake within the oven at 200C till brown and crispy.