Crispy Lamb Ouzi with Tzatziki

Step 1

Start the rice: bring 1.5 cups salted water to a boil, add rice, cover, and reduce heat to low.

Step 2

Brown ground lamb in a large skillet over medium-high heat, breaking it up with a spoon, until no pink remains, ~6 minutes.

Step 3

Stir in cumin, cinnamon, allspice, and the canned tomatoes. Simmer for 4 minutes until slightly thickened.

Step 4

Mix cooked rice into the lamb stew once rice is tender, ~12 minutes total from step 1.

Step 5

Brush one phyllo sheet with oil, add 2–3 tbsp filling along the short edge, roll tightly into a log, and brush outside with oil.

Step 6

Place rolls on a baking sheet, bake at 400°F for 10 minutes until golden and crispy on all sides.

Step 7

Whisk Greek yogurt with lemon juice and zest, salt, and pepper to make tzatziki sauce.

Step 8

Serve ouzi rolls hot alongside tzatziki and extra warm stew for dipping.