Cooking Directions

• In a saucepan, add 2 Tbsp. of butter, then add onions. Cook for 2 – 3 minutes, then add meat and season with a Tbsp. of ground pepper, cinnamon, and a dash of salt. Cook thoroughly until meat is no longer pink, remove from heat, and set aside to cool down
• In the same saucepan, add the frozen peas and carrots, with 1 Tbsp. of ground pepper and cook slightly. Remove from heat, and set aside to cool down.
• In a pan, add ½ Tbsp. Veg oil, and add rice, swirl around until well coated then add chicken stock. Bring mixture to boil, and lower the heat, covering until rice is cooked through. Once cooked remove from heat, and allow it to cool down.
• In a bowl, add the rice, pine nuts, carrots, and peas, and mix thoroughly.

Assembly Directions

•  Generously coat the inside of a small glass bowl with butter or margarine
• Gently lay down a few sheets of filo pastry into the bowl making sure not to rip them in the process
• Add a few slices of meat, some rice mixture, and then tuck away
• Gently remove the assembled Ouzy Sorrar and place it on a well-buttered aluminum pan, and cover it with a tea towel
• Repeat until all is done
• Bake at 220 degrees for 15 – 20 minutes or until the tops are golden
• Serve with yogurt