Quzi

{{Short description|Roasted goat or lamb dish popular in the Arab world}}

{{Infobox food

| name = Quzi

| image = Iraqi Qoozi .jpg

| caption = Iraqi quzi

| alternate_name = Quzi, Qoozi, Ghuzi, Ghoozi

| country = {{IRQ}}

| region = Middle East, Persian Gulf and North Africa

| national_cuisine = Iraqi cuisine

| creator = Iraqis

| course = Meal

| type =

| served =

| main_ingredient = Lamb, rice, roasted nuts and raisins

| variations =

| calories =

| other =

}}

Quzi ({{langx|ar|قوزي}}), also spelled as qoozi or ghoozi, is a popular rice-based dish and is considered one of Iraq's national dishes. It is served with very slowly cooked lamb, roasted nuts, and raisins served over rice.[http://www.maryamsculinarywonders.com/2012/05/24/63-whole-roasted-lamb-qoozi-version-1/ Whole Roasted Lamb (Qoozi)] in Maryam's Culinary Wonders The dish was introduced into Turkey by Syrian immigrants.{{cn|date=March 2023}} The dish can also be found in some Arab states of the Persian Gulf.{{cn|date=March 2023}}

== Etymology ==

The Arabic word quzi ({{langx|ar|قوزي}}) comes from Ottoman Turkish kuzı ({{langx|ota|قوزی}}) meaning 'lamb'.{{cite web |title=kuzu |url=https://www.nisanyansozluk.com/kelime/kuzu |website=Nişanyan Sözlük |access-date=16 June 2025 |language=tr}}{{cite news |last1=O'Neill |first1=Holly |last2=Kassis |first2=Reem |author2-link=Reem Kassis |title=Reem Kassis: how I brought my Palestinian heritage to the table |url=https://www.theguardian.com/food/2021/feb/21/reem-kassis-arabesque-table-fatteh-pistachio-cake |access-date=16 June 2025 |work=The Guardian |date=21 February 2021}}

Quzi originally referred to a dish made of lamb stuffed with rice and ground meat, but now refers to a variety of dishes with similar ingredients.[https://www.standard.co.uk/lifestyle/foodanddrink/quozi-an-iraqi-lamb-recipe-from-chef-philip-juma-for-christmas-a3142931.html Quozi: an Iraqi lamb recipe from chef Philip Juma]. Evening Standard, 24 December 2015

== Variations ==

In Iraqi cuisine, it is usually prepared by stuffing a whole lamb with rice, vegetables, spices and nuts and slow-cooking it over a closed or submerged oven. In some places in the Middle East it is buried in a pit containing burning coal or charcoal to get the smoky flavor.

There are many variations to this technique such as in Saudi Arabia and Yemen, where it is called madfoon, cooked by being wrapped in aluminium foil and kept on an open heat source. In Oman and UAE it is called shuwaa and is traditionally eaten on festive occasions, prepared by wrapping the marinated meat in date palm leaves and placing the wrapped meat in a submerged oven.

In Jordan, and Syria it is known as zarb; the meat is portioned into smaller pieces and kept along with vegetables and bread dough so that the flavors are enhanced.{{cn|date=June 2025}} Another version popular in Jordan and Syria uses ground lamb meat instead of whole lamb.{{cite web |last1=Gorsky |first1=Faith |title=Lamb Ouzi Rice |url=https://www.anediblemosaic.com/lamb-ouzi-rice/ |website=An Edible Mosaic™ |access-date=16 June 2025 |date=6 November 2024}}

Another variant is called haneeth where it is cooked inside a hot tabun; this variation can be found in most Middle Eastern countries as well as the Horn of Africa and North Africa.