Description
Zanzibari Pizza is a unique East African street food dish featuring spiced ground meat and fresh vegetables wrapped in flaky paratha or roti, pan-fried to golden perfection. This recipe combines savory ground beef or your choice of meat with aromatic spices and topped with eggs and cheese, resulting in a rich, hearty, and flavorful treat perfect for breakfast, lunch, or dinner.
Ingredients
Scale
Filling Ingredients
- 2 tablespoons ghee or vegetable oil
- 1/4 cup chopped shallots
- 1 teaspoon garam masala
- 1 garlic clove, grated
- 1 (1-inch) piece ginger, grated
- 4 ounces ground beef, lamb, chicken, or turkey
- 1/2 teaspoon kosher salt (such as Diamond Crystal)
- 1/4 teaspoon ground black pepper
Assembly Ingredients
- 2 tablespoons all-purpose flour, for sprinkling
- 4 (7- to 9-inch) paratha, roti or Taiwanese green onion pancakes (fresh or frozen, defrosted if frozen)
- 1/2 cup thinly sliced green or red cabbage
- 1/4 cup chopped plum tomatoes
- 1/4 cup chopped shallots
- 1/4 cup chopped cilantro leaves and tender stems
- 4 eggs
- 3 ounces spreadable cheese, such as Laughing Cow (4 wedges), at room temperature (optional)
- 4 1/2 teaspoons ghee or vegetable oil
- Ketchup, for serving
- Hot pepper sauce (homemade or store-bought), for serving
Instructions
- Prepare the filling: Add the ghee or oil to a medium skillet over medium-high heat. Add the chopped shallots and stir-cook until just tender, about 1 minute. Add garam masala, grated garlic, and ginger, stirring until fragrant, about 1 minute. Add the ground meat, stirring frequently, cooking until fully browned and cooked through, 3 to 4 minutes. Season with kosher salt and black pepper. Remove from heat and transfer the filling to a medium bowl to cool completely, about 5-10 minutes. You should have approximately 1 1/2 cups of filling. This can be refrigerated for up to 3 days if preparing in advance.
- Mix the pizza filling: Line a baking sheet or large plate with parchment paper and sprinkle lightly with flour. Add the cooled filling to a bowl along with thinly sliced cabbage, chopped plum tomatoes, chopped shallots, and chopped cilantro. Crack in the eggs and stir everything together gently to combine evenly. Set aside.
- Assemble the pizza: Place 1 paratha flat on the parchment (or 2 if using a baking sheet). Spoon 1 cup of the filling mixture into the center of the paratha, leaving a 1-inch border around the edges. If using cheese, scatter 1 piece of the wedge cheese broken into pieces on top of the filling.
- Fold the paratha: Without breaking the paratha, carefully fold the edge closest to you about 1/2 inch over the filling’s edge. Repeat folding of the remaining three sides to create a neat square parcel enclosing the filling inside.
- Cook the pizza: Heat 1 1/2 teaspoons of ghee or oil in a small nonstick skillet over medium heat. Using the parchment paper, gently slide the folded paratha into the skillet. Cook undisturbed until the bottom is light golden brown, about 3 to 4 minutes.
- Flip and finish cooking: Using a wide silicone spatula, carefully flip the pizza so the filling stays intact. Cook the other side until it is golden brown and the filling has set, another 3 to 4 minutes. Transfer the pizza to a serving plate.
- Repeat and serve: Repeat the assembly and cooking process with the remaining parathas and filling, adding 1 teaspoon of oil to the skillet for each additional pizza. For serving, flip each pizza so the golden side is down and slice each into nine squares by cutting into two horizontal rows, turning, and slicing into two vertical rows like a tic-tac-toe grid. Serve immediately with ketchup and hot pepper sauce for dipping.
Notes
- If preferred, substitute ground beef with lamb, chicken, or turkey based on your taste or dietary needs.
- The cheese is optional and can be omitted or substituted with any spreadable cheese of choice.
- Use fresh or frozen paratha or Taiwanese green onion pancakes; if frozen, defrost prior to use.
- Folding the paratha carefully prevents tearing and keeps the filling from leaking during cooking.
- This dish can be made ahead by preparing the filling and refrigerating it up to 3 days before assembling and cooking.
- Serve with your favorite ketchup and hot pepper sauce to add a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: East African, Swahili
Keywords: Zanzibari Pizza, East African street food, spiced ground meat, paratha pizza, pan-fried pizza, Swahili cuisine
