Entree: Lebanon – Bekaa Valley – لحم أوزي ➤ Lahm Ouzi (Phyllo-wrapped spiced lamb and rice pilaf studded with nuts and raisins)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 20 min

Additional 30 min

Total 2 hrs 40 min

Ingredients

- 3 lb (1.4 kg) boneless lamb shoulder, trimmed and cut into 1-inch pieces
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) ghee or unsalted butter
- 1 large onion, finely chopped (approx. 8 oz (225 g))
- 4 cloves garlic, minced (approx. 12 g)
- 2 cups (400 g) basmati rice, rinsed and soaked 30 minutes
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) ground cardamom
- 1/2 tsp (1 g) ground black pepper
- 1.5 tsp (8 g) kosher salt, divided
- 3 cups (720 ml) lamb or chicken stock, hot
- 1/2 cup (75 g) golden raisins
- 1/2 cup (60 g) slivered almonds, toasted
- 1/2 cup (70 g) pine nuts, toasted
- 1 cup (150 g) frozen peas, thawed
- 8 sheets (approx. 200 g) phyllo dough, thawed
- 1/2 cup (115 g) melted butter or ghee for brushing phyllo
- Fresh parsley, chopped for garnish

Instructions

1. Season the lamb pieces with 1 tsp (2 g) salt and 1/4 tsp (0.5 g) black pepper. In a large heavy pot, heat 2 tbsp (30 ml) olive oil and 1 tbsp (14 g) ghee over medium-high heat; brown lamb in batches until well seared, about 6–8 minutes per batch. Remove and set aside.
2. In the same pot add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) ghee. Sauté the chopped onion until soft and translucent, about 6 minutes; add garlic and cook 1 minute.
3. Return lamb to the pot, add cinnamon, allspice, cardamom, and 1 tsp (2 g) salt; toss to coat. Pour in hot stock, bring to a simmer, cover, and braise gently until lamb is fork-tender, about 1 to 1¼ hours. Remove lamb and keep warm; reserve braising liquid.
4. Meanwhile drain the soaked rice. In a saucepan, bring 3 cups (720 ml) of the reserved braising liquid (or stock) to a gentle boil. Stir in rice, 1/2 tsp (2 g) salt, and simmer uncovered until rice is just tender and most liquid absorbed, about 8–10 minutes; remove from heat and fluff.
5. Fold raisins, toasted almonds, toasted pine nuts, and peas into the warm rice. Adjust seasoning with salt and pepper. Fold in the cooked lamb pieces gently to combine, leaving a few whole pieces for presentation if desired.
6. Preheat oven to 375°F (190°C). On a clean work surface, layer two phyllo sheets, brushing each sheet lightly with melted butter. Transfer the lamb-and-rice mixture in the center and shape into a compact mound. Fold phyllo over the filling to enclose, brushing seams with butter; repeat to make individual parcels or assemble as one large sealed pie.
7. Place phyllo-wrapped parcels on a baking sheet, brush the tops with remaining melted butter, and bake until phyllo is deep golden and crisp, about 30–40 minutes.
8. Remove from oven, let rest 5 minutes, then transfer to a serving platter. Garnish with chopped parsley and additional toasted nuts. Serve warm; accompany with yogurt or a simple salad if desired.