Oozi (أوزي أو قوزي) of the Levant differs from oozi of the Arabian Gulf.We have seen on this blog Arabian qoozi, which is a whole stuffed lamb (version 1 and version 2).
Levant oozi is basically the Iraqi pardaplau: a rice mixture encompassed in some form of pastry.
Manal made this recipe in the latest Ramadan televised series, and she used thinly rolled-out puff pastry. She said you can also substitute for filo pastry. I was curious to try out spring roll pastry, which worked out wonderfully. You can also use whatever spice combination suits your fancy, but I just stuck to the regular 7 spice mixture.
Ingredients: makes 24 cupcake-sized oozies
3 Tbsp oil
1 onion, chopped
1 green capsicum, chopped
2 cloves garlic, crushed
1 green jalapeno, seeded and chopped
400g chicken liver, roughly chopped
2 cups rice, rinsed and drained
2 tsp salt
1 tsp 7-spice mix
1/2 cup fresh dill (or 2 Tbsp dried)
24 square spring roll sheets
Saute the onion, capsicum, jalapeno, and garlic until tender but not colored.
Add the roughly chopped chicken liver and saute for 2 to 3 minutes more.
Add the spice mix and the salt, then stir in to combine the rinsed and drained rice.
Add enough boiled water to just cover the rice, cover, lower heat to low and let simmer for 20 minutes, by which time the water will have been absorbed and the grains light and fluffy.
Uncover the rice, give it a gentle stir, and set aside to cool slightly.
Preheat oven to 400F.
Oil the base of 24 cupcake tins, place a sheet of spring roll pastry in the middle, spoon in the rice to fill, then fold over the edges and seal with a little more oil.
Bake for 20 to 30 minutes until the pastry has crisped the taken a golden brown tinge.
Serve, as always, with a herbed yogurt dip.