1 package pre-maid phyllo dough
1 lb lean ground beef
2 cups melted butter
1 cup fresh or frozen pees
½ cup pine nuts
2 cups long grain rice
1 tsp salt
3 tbs olive oil
3 tbs DedeMed’s Kabsa seasoning
½ tsp black pepper
1 tsp cinnamon
3 tbs butter
4 cups water


Preheat the oven to 400 degrees.  Remove the phyllo dough from the freezer about 2 hours before preparing the meal.  In a large pot, add 3 tbs olive oil and brown the ground beef for about 5 minutes on medium heat. Add 1 tsp salt to the ground beef, kabsa seasoning, cinnamon, and pine nuts, stir together and brown for about 3-4 minutes. Rinse off rice with water and drain, next add rice to the beef mixture and stir together.  Add 4 cups of water to the rice mixture, next add peas, black pepper and butter, stir gently and cover, let cook on low heat for 45 minutes. On a clean board, lay out 3 layers of phyllo dough and butter in between each layer. Place about 3/4 cup of the rice mixture in the middle of the phyllo dough, fold  over the sides to form a closed pocket.  Place phyllo pocket on a baking sheet and paint it with some butter.  Repeat the process for each serving. Place the baking sheet in the oven to bake for 15-20 minutes or until the phyllo pocket is golden brown.  Remove and let sit for about 5 minutes before removing from baking sheet.  Serve with Greek/Mediterranean yogurt. To reheat, just place on a baking sheet and in the oven for 5-7 minutes.

This Ouzi recipe is a meat and rice stuffed phyllo pocket.  It can be made with ground beef or lamb, chicken or chunks of roasted lamb.  This stuffed phyllo pocket is a surprising way to serve your guests a rice dish with a twist.  The crunchy phyllo outside contrasts with the flavor rice inside.  This can be prepared in advance and baked to serve.