Spiced rice and lamb baked in filo (Ouzi)

1. Fry the finely chopped onion in the oil, add the minced lamb and fry until crumbly; season with allspice, cinnamon, salt and pepper.

2. Add the rinsed rice, fry together for 1 minute, pour in the water and cook covered over low heat for 12 minutes; stir in the peas, steam for 5 more minutes, then let cool slightly.

3. Toast the almonds and pine nuts in a little butter until golden.

4. Line a round buttered ovenproof dish (or 6 small bowls) with 3-4 sheets of filo, each brushed with melted butter, letting the edges hang over; scatter the toasted nuts on the bottom, add the rice filling and fold the overhanging sheets over to close it like a parcel.

5. Brush the top with butter and bake in a 190 °C oven for 30-35 minutes until golden.

6. Rest for 5 minutes, turn out onto a platter (so the nuts end up on top) and serve with yoghurt or salad.

Tip: Ouzi is the showpiece of Levantine and Iraqi feasts, weddings and Ramadan dinners: when cut, the spiced rice hidden in the crisp pastry releases a cloud of aroma. Keep the filo covered with a damp tea towel while you work so it doesn't dry out.