صرر الاوزي

Sauté the beef with the chopped onion in a little oil, then add salt and spices. Let it cool. (You can also use boiled and seared lamb or beef cubes instead.)

Sauté the Egyptian and basmati rice in ghee, add the spices and turmeric, then pour the hot stock over them. Cover the pot and let the rice cook on low heat until done. Leave it to cool completely.

Sauté the vegetables with oil and a pinch of spices, add a small amount of water, and cook until tender and the water evaporates.

Mix the rice, vegetables, and meat together and leave the mixture to cool completely.

Grease a suitable-sized bowl with melted butter.

Place the first layer of filo pastry in the bowl, brush it with butter, and repeat for the second and third layers (use 3-4 layers total).

Fill the dough with the rice mixture and close it from the top

Turn them out onto a greased baking sheet and brush the tops with butter.

Bake in a preheated oven at 190°C (380°F) for 10-16 minutes until browned on the bottom, then brown the top.

Serve with yogurt and cucumber salad. Enjoy!