Qoozi

Name: Qoozi
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 12 servings
Cuisine: Bahraini
Ingredients: 1 whole lamb leg or shoulder (about 3kg); 500g basmati rice; 200g mixed nuts (almonds, cashews, pine nuts); 100g raisins; 4 hard-boiled eggs; 3 tbsp baharat; 2 tsp turmeric; 1 tsp saffron in 3 tbsp rose water; 4 tbsp ghee; 2 onions, diced; 4 cardamom pods; 2 cinnamon sticks; Salt and pepper; Fresh parsley

قوزي (GOO-zee)

Roasted Stuffed Lamb

⏱ Prep Time 4 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 612 kcal

A magnificent whole roasted lamb stuffed with fragrant spiced rice, nuts, raisins, and hard-boiled eggs. This grand celebratory dish is the ultimate expression of Bahraini hospitality and generosity.

Nutrition & Info

Protein 42.0g

Carbs 48.0g

Fat 28.0g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ tree nuts ⚠ dairy

Equipment Needed

large roasting pan heavy-duty foil large pot meat thermometer

Presentation Guide

Vessel: massive communal platter

Garnishes: toasted nuts, parsley, boiled eggs

Accompaniments: yogurt, pickles, fresh salad

Ingredients

1 whole lamb leg or shoulder (about 3kg)
500g basmati rice
200g mixed nuts (almonds, cashews, pine nuts)
100g raisins
4 hard-boiled eggs
3 tbsp baharat
2 tsp turmeric
1 tsp saffron in 3 tbsp rose water
4 tbsp ghee
2 onions, diced
4 cardamom pods
2 cinnamon sticks
Salt and pepper
Fresh parsley

Instructions

1
Season lamb generously with baharat, turmeric, salt, pepper, and a drizzle of ghee. Marinate for at least 2 hours.
2
Cook rice with cardamom, cinnamon, and saffron-rose water until par-cooked. Fold in toasted nuts and raisins.
3
Stuff the lamb cavity or surround the leg with the rice mixture and halved hard-boiled eggs. Wrap tightly in foil.
4
Roast at 160C for 3 hours until the lamb is fall-apart tender and the internal temperature reaches 85C.
5
Unwrap foil for the last 30 minutes to allow the lamb to develop a deep golden crust.
6
Present on a massive platter with the rice mounded around the lamb, garnished with extra nuts and fresh parsley.

💡

Did You Know?

At Bahraini weddings, qoozi is often served on platters so large that four men are needed to carry them to the banquet.

Chef's Notes

Equipment Tips

large roasting pan
heavy-duty foil
large pot
meat thermometer

Garnishing

toasted nuts, parsley, boiled eggs

Accompaniments

yogurt, pickles, fresh salad

The Story Behind Qoozi

Qoozi represents the pinnacle of Arabian celebratory cuisine, with roots in Bedouin traditions of roasting whole animals over open fires to honor important guests. In Bahrain, qoozi has evolved into an elaborate affair served at weddings, Eid celebrations, and national holidays. The dish embodies the Gulf concept of karam (generosity), where the host demonstrates respect for guests through the sheer abundance and quality of the food served.

🕐 Traditionally enjoyed weddings, eid, major celebrations 📜 Origins: Ancient Bedouin

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