This makes about 4 to 6, depending on the size you prefer.
Ingredients
- 10 ounce ground beef, coarse
- 3 tbs neutral oil
- 1/2 cup cashews, raw
- 1/2 cup almonds, blanched and halved
- 1 cup carrot, cubed small
- 1 cup peas
- 1 cup basmati rice washed and soaked 30-40 minutes
- 1 cup water
- 1 cup chicken broth
Instructions
- In a 6 quart pot add the oil and fry 1/2 cup of cashews until almost golden and remove to place on a paper towel, then fry 1/2 cup of almonds and remove.
- In the same oil add the carrots, peas, 1/2 tsp 7 spice, 1/2 tsp black pepper, 1/4 tsp ginger, 1/4 tsp cardamom 1/2 tsp salt and stir well. Cover and steam cook on low until the carrots almost tender, remove from the pot.
- Add the ground beef and break with a spoon, add 1/2 tsp 7 spice, 1/2 tsp ginger, 1/4 tsp pepper, 1/4 tsp cinnamon, 14 tsp cardamom, 1/2 tsp salt. Stir well while breaking the beef cover a cook on low until no longer pink.
- Remove 1/3 of the ground beef and set aside, to the beef add 2/3 of the cooked carrot peas, then add the washed strained rice, add 1/2 tsp salt, 1/4 tsp cinnamon. Stir well and fry on low for 30 seconds.
- To the ouzi/rice mixture add 1 cup water and 1 cup chicken broth. Bring to a boil cover and cook on low for 20 minutes until the rice is fluffy and no more liquid left. Let cool slightly.
- Preheat even to 425 F.
- Bring any small bowl, the size of the sorar will depend on the size of your bowl. Drizzle with neutral oil, fold 2 sheets of phyllo pastry in half place in the bowl add some nuts then some beef, top with peas and carrots then fill with the rice mixture fold the phyllo on top of each other then invert into the palm of your hand.
- Place the ouzi sorar in a baking dish that’s been brushed with ghee and neutral oil. Don’t over crowd.
- Bake on the middle shelf until golden, once out brush with ghee. Serve next to yogurt and salad. I topped my sorar with fried chunks of meat and extra fried nuts.