Quzi

Quzi, also spelled qoozi or ghozi, is a cherished traditional dish in the Arab states of the Persian Gulf. This flavorful meal features slow-cooked lamb, roasted nuts, and raisins served over a bed of rice. Particularly esteemed in Iraq, where it's considered a national dish, quzi's popularity has even spread to Turkey due to Arab immigrants.

In Iraq, preparing Quzi is a grand event. A whole lamb is stuffed with a mix of rice, vegetables, spices, and nuts, then slow-cooked in a closed or submerged oven for hours. This method ensures the meat is tender and bursting with flavor. In some Middle Eastern regions, the lamb is buried in a pit with burning coal or charcoal, infusing the dish with a unique smoky taste.

Quzi varies across regions, each adding its own twist. In Saudi Arabia and Yemen, it's known as madfoon. Here, the dish is wrapped in aluminum foil and cooked over an open flame. In Oman and the UAE, it's called shuwaa and involves wrapping the lamb in date palm leaves before cooking it in a submerged oven.

In Jordan and Syria, you'll find a version called zarb. This variation includes smaller pieces of meat cooked with vegetables and bread dough, creating a rich blend of flavors. Another variant, known as haneeth, is cooked inside a hot tabun oven and enjoyed in various parts of the Middle East, the Horn of Africa, and North Africa.

Each version of Quzi offers a unique culinary experience, but all share the common thread of delicious, slow-cooked lamb paired with fragrant rice and spices.