Quzi Al-Sham
It is a type of main dish in which rice is stuffed inside a thin dough. The origins of the Sham Quzi go back to Turkish cuisine, where it was prepared for the first time, and it was called in Turkey as Radh Blaw, and then it moved to Syria to be called the Sham Quzi.
It is also called by the same name in Iraq, and long-grain basmati rice is used in its preparation with a group of nuts, and through the article we will present to you how to prepare the Sham Quzi in a wonderful and easy way.
The work of Qawzi al-Sham
Ingredients
- For the dough:
- A kilo of sifted white flour.
- A cup and a half of warm water or more depending on the type of flour.
- pinch of salt
- For stuffing:
- Three cups of basmati rice.
- A cup of minced meat.
- Two cups of mixed vegetables.
- Half a cup of fried pine nuts.
- A teaspoon of black pepper.
- Two teaspoons of salt.
- Two tablespoons of mixed spices.
- Three tablespoons of soy sauce.
- A tablespoon of ground cinnamon.
- Vegetable oil.
Read also:Syrian food
How to prepare
- Soak basmati rice in warm water for half an hour.
- We put the dough ingredients in a bowl and knead until we have a cohesive dough. Cover it and leave it aside for an hour to rest.
- Roll the dough into balls, then roll each ball out on a floured surface using a rolling pin into a thin circular disc.
- Place the dough discs directly on the baking sheet, or you can place them on a tray in the oven, then put the dough in the oven until it is cooked and browned just a little.
- Place the minced meat in a frying pan on the fire with a little vegetable oil and stir until it changes color.
- Add salt, a tablespoon of spices, and a teaspoon of ground cinnamon and stir, then cover the pot and leave it on low heat until the meat is cooked.
- Put a little vegetable oil in a pot on the fire, then filter the rice, add it to the oil, and stir.
- Add four and a half cups of boiling water over the rice, then add a teaspoon of salt and stir.
- Cover the rice and leave it on low heat until it is cooked.
- We now begin preparing the filling, by placing the minced meat in a large, deep bowl, then adding the vegetables, pine nuts, and soy sauce and stirring well.
- Add the remaining mixed spices and ground cinnamon and continue stirring.
- Prepare a disc of ragag dough, brush it with a little vegetable oil, then place it in a small soup bowl, keeping the edges of the dough outside the bowl.
- We fill the middle of the dough with the filling, then gather its edges and gather them in the middle, then turn the soup bowl into the tray in which you want to bake so that the edges are facing down.
- We wipe the face of the Quzi al-Sham with vegetable oil, then put it in the hot oven until it browns on top and takes on a beautiful golden color, then serve it hot.
