Entree: Tanzania – Zanzibar – Zanzibar Pizza (Street-style pan-fried stuffed flatbread folded over spiced fillings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) for frying
- 3/4 cup (180 ml) warm water, approx. (adjust as needed for dough)
- 1 tbsp (15 ml) vegetable oil or butter for resting dough
- 1 lb (454 g) ground beef or minced beef
- 1 small onion, finely chopped (about 4 oz (115 g))
- 1 small tomato, finely chopped (about 3 oz (85 g))
- 1 small green bell pepper, finely chopped (about 3 oz (85 g))
- 2 cloves garlic, minced (about 0.5 oz (15 g))
- 1 tsp (2 g) curry powder (Zanzibari/Indian-style mild curry)
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (0.5 g) ground turmeric
- 1/4–1/2 tsp (0.5–1 g) cayenne or chili flakes, to taste
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 2 large eggs, beaten
- 2 tbsp (8 g) chopped cilantro (coriander leaves)
- Optional add-ins: 1 small banana, sliced; 2 tbsp (30 ml) sweetened condensed milk or grated cheese for variation

Show original ingredient measurements

- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) for frying
- 3/4 cup (180 ml) warm water, approx. (adjust as needed for dough)
- 1 tbsp (15 ml) vegetable oil or butter for resting dough
- 1 lb (454 g) ground beef or minced beef
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 1 small tomato, finely chopped (about 3 oz / 85 g)
- 1 small green bell pepper, finely chopped (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tsp (2 g) curry powder (Zanzibari/Indian-style mild curry)
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (0.5 g) ground turmeric
- 1/4–1/2 tsp (0.5–1 g) cayenne or chili flakes, to taste
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 2 large eggs, beaten
- 2 tbsp (8 g) chopped cilantro (coriander leaves)
- Optional add-ins: 1 small banana, sliced; 2 tbsp (30 ml) sweetened condensed milk or grated cheese for variation

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: In a bowl combine 2 cups (250 g) flour and 1 tsp (5 g) salt. Stir in 2 tbsp (30 ml) oil and gradually add warm water, mixing until a soft, non-sticky dough forms. Knead on a lightly floured surface 5–7 minutes until smooth. Coat with 1 tbsp (15 ml) oil, cover, and rest 30 minutes.
2. Prepare filling: Heat a skillet over medium-high heat with 1 tbsp (15 ml) oil. Add chopped onion and cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds. Add ground beef and break up with a spoon; cook until browned, about 6–8 minutes.
3. Stir in tomato, green pepper, curry powder, cumin, coriander, turmeric, cayenne, and 1/2 tsp (2.5 g) salt. Cook until vegetables soften and liquid reduces, about 4 minutes. Remove from heat, stir in chopped cilantro, and let cool slightly.
4. Divide dough into 4 equal balls. On a floured surface, roll each ball very thin into a roughly 8–9 in (20–23 cm) circle. Keep covered while working.
5. Build pizzas: Brush one half of the rolled dough lightly with oil, spoon 1/4 of the meat mixture onto the center, then make a shallow well and pour about 1/2 of a beaten egg (use ~2 tbsp (30 ml)) over the meat. Fold the dough over to enclose filling and gently press edges to seal. For variations, add banana slices and condensed milk or cheese instead of egg mixture.
6. Cook: Heat a nonstick skillet or flat griddle over medium heat and add 1/2 tbsp (7.5 ml) oil. Fry each folded pizza 3–4 minutes per side until golden brown and crisp and egg is set, pressing gently with a spatula. Add more oil as needed between batches.
7. Drain briefly on paper towels, cut in half, and serve hot with chutney, chili sauce, or plain tea.

1. Make the dough: In a bowl combine 2 cups (250 g) flour and 1 tsp (5 g) salt. Stir in 2 tbsp (30 ml) oil and gradually add warm water, mixing until a soft, non-sticky dough forms. Knead on a lightly floured surface 5–7 minutes until smooth. Coat with 1 tbsp (15 ml) oil, cover, and rest 30 minutes.
2. Prepare filling: Heat a skillet over medium-high heat with 1 tbsp (15 ml) oil. Add chopped onion and cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds. Add ground beef and break up with a spoon; cook until browned, about 6–8 minutes.
3. Stir in tomato, green pepper, curry powder, cumin, coriander, turmeric, cayenne, and 1/2 tsp (2.5 g) salt. Cook until vegetables soften and liquid reduces, about 4 minutes. Remove from heat, stir in chopped cilantro, and let cool slightly.
4. Divide dough into 4 equal balls. On a floured surface, roll each ball very thin into a roughly 8–9 in (20–23 cm) circle. Keep covered while working.
5. Build pizzas: Brush one half of the rolled dough lightly with oil, spoon 1/4 of the meat mixture onto the center, then make a shallow well and pour about 1/2 of a beaten egg (use ~2 tbsp / 30 ml) over the meat. Fold the dough over to enclose filling and gently press edges to seal. For variations, add banana slices and condensed milk or cheese instead of egg mixture.
6. Cook: Heat a nonstick skillet or flat griddle over medium heat and add 1/2 tbsp (7.5 ml) oil. Fry each folded pizza 3–4 minutes per side until golden brown and crisp and egg is set, pressing gently with a spatula. Add more oil as needed between batches.
7. Drain briefly on paper towels, cut in half, and serve hot with chutney, chili sauce, or plain tea.