Crispy Ouzi Pockets with Turkish Roasted Bell Pepper Salad Ramzan Special

By Food Fusion · 90 min

Ingredients

Instructions

1. Heat the olive oil in a pot, add the chopped onion and cook until translucent.
2. Add the garlic and cook until fragrant, then add the chicken mince and cook on medium heat for 3-4 minutes.
3. Add the peas and carrot and cook on medium heat for 1-2 minutes.
4. Add the paprika, chicken powder, turmeric, cinnamon, garlic powder, crushed red chilli, five spice, pink salt, crushed black pepper, onion powder and cayenne pepper powder, and cook on medium heat for 2 minutes.
5. Add the water and bring to a boil, then add the soaked rice and cook on medium heat for 1 minute.
6. Cover and steam on low heat for 10-12 minutes, then uncover, mix and let cool completely.
7. Lay a roll sheet vertically in a greased bowl, brush each layer with egg white, and fill with 150g of the cooked rice pressed firmly.
8. Close the edges, brush with egg white to seal the layers, and stuff the rice well.
9. Place the pockets on a greased, lined baking tray, brush with egg wash and sprinkle with black sesame seeds and almonds.
10. Bake in a preheated oven at 200°C for 18-20 minutes. This makes 4 pockets.
11. For the salad, roast the bell peppers, cover for a few minutes, then peel, remove the top and tip, and cut into julienne.
12. Mix the parsley, dill, garlic, pink salt, crushed black pepper, caster sugar, Tabasco, rice vinegar and olive oil with the peppers, then set aside.

Summarized from Food Fusion's video. Watch it for the details.

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