Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup pine nuts
- 1/2 cup raisins
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped fresh spinach
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 1 package phyllo dough
Special equipment needed:
- Large skillet
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground lamb over medium heat until browned.
3. Add onion and garlic to the skillet and cook until softened.
4. Add cumin, coriander, cinnamon, allspice, nutmeg, salt, and black pepper to the skillet and stir to combine.
5. Add pine nuts, raisins, parsley, mint, feta cheese, spinach, and chicken broth to the skillet and stir to combine.
6. Cook for 5-10 minutes until the liquid has evaporated and the mixture is thick.
7. Brush a baking sheet with olive oil.
8. Lay out one sheet of phyllo dough on the baking sheet and brush with olive oil.
9. Repeat with 5 more sheets of phyllo dough, brushing each layer with olive oil.
10. Spoon the lamb mixture onto the phyllo dough, leaving a 2-inch border around the edges.
11. Fold the edges of the phyllo dough over the lamb mixture.
12. Brush the top of the phyllo dough with olive oil.
13. Repeat with 5 more sheets of phyllo dough, brushing each layer with olive oil.
14. Cut a few slits in the top of the phyllo dough to allow steam to escape.
15. Bake for 30-35 minutes until the phyllo dough is golden brown and crispy.
16. Let cool for 5 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 22g
Protein: 20g
Sodium: 450mg
Sugar: 8g
Fiber: 2g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground lamb.
- Almonds or walnuts can be used instead of pine nuts.
- Dried cranberries or apricots can be used instead of raisins.
- Swiss chard or kale can be used instead of spinach.
Variations:
- Add chopped tomatoes or bell peppers to the lamb mixture.
- Use different herbs such as oregano or thyme.
- Add a layer of sliced potatoes or sweet potatoes to the bottom of the baking sheet before adding the phyllo dough.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with olive oil to prevent it from drying out and cracking.
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough.
- Let the quzi cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
- Store leftover quzi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover quzi in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the quzi on a platter with a sprinkle of chopped fresh parsley or mint on top.
Garnishes:
- Chopped fresh herbs such as parsley or mint.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the phyllo dough is too dry, brush it with a little more olive oil.
- If the quzi is too dry, add a little more chicken broth to the lamb mixture.
Food safety advice:
- Make sure to cook the lamb mixture to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Quzi is a traditional Middle Eastern dish that is typically made with lamb or beef and served with rice or bread.
Flavor profiles:
- The quzi has a savory and slightly sweet flavor from the lamb, spices, and raisins.
Serving suggestions:
- Serve the quzi with a dollop of plain yogurt or tzatziki sauce on top.
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Region: Greek