صرر الأوزي

We heat the oil in the pan and sauté the onion until it softens.

We add the minced meat and stir it until it changes color.

We add the peas and carrots and let them cook for about 15 minutes.

Add the chicken broth (or water) and spices such as kabsa spices, cinnamon, and nutmeg.

Add the rice and let it cook until done.

In a soup bowl, place a slice of kolage dough and fold it in half.

Place the prepared mixture of rice and meat in the center of the dough and close it on all sides.

We place the pouch in a baking dish greased with oil and ghee.

Place the tray in the oven and roast first on the bottom until browned, then roast on top until golden brown.

Garnish with fried almonds for a crunchy texture.