Print

Zanzibari Pizza Recipe

Print Recipe

★★★★★

4.4 from 100 reviews

Zanzibari Pizza is a savory stuffed flatbread inspired by the flavors of Zanzibar, combining spiced ground meat with fresh vegetables and eggs, all folded into a flaky paratha or roti and pan-fried to a crispy golden perfection. This unique dish is perfect for a flavorful breakfast, lunch, or dinner and is served with ketchup and hot pepper sauce for dipping.

Ingredients

Scale

Filling

  • 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

  • 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 (for cooking)

To Serve

  • Ketchup, for serving
  • Hot pepper sauce (homemade or store-bought), for serving

Instructions

  1. Prepare the filling: Heat 2 tablespoons of ghee or vegetable oil in a medium skillet over medium-high heat. Add 1/4 cup chopped shallots and cook until just tender, about 1 minute. Stir in 1 teaspoon garam masala, 1 grated garlic clove, and 1-inch grated ginger piece, cooking until fragrant, about 1 minute. Add 4 ounces ground meat (beef, lamb, chicken, or turkey), stirring frequently until fully cooked, about 3 to 4 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Remove from heat and transfer filling to a medium bowl to cool completely, yielding about 1 1/2 cups. Optionally refrigerate up to 3 days.
  2. Mix the filling ingredients: Line a baking sheet or large plate with parchment paper and sprinkle with flour. To the cooled filling, add 1/2 cup thinly sliced cabbage, 1/4 cup chopped plum tomatoes, 1/4 cup chopped shallots, and 1/4 cup chopped cilantro. Crack in 4 eggs and stir gently to distribute all ingredients evenly. Set aside.
  3. Assemble the pizzas: Place one paratha (or two if using a baking sheet) on the prepared parchment. Spoon about 1 cup of the filling mixture into the center, leaving a 1-inch border around the edge. Top with 1 piece of spreadable cheese (such as Laughing Cow wedge) broken into pieces, if using.
  4. Fold the paratha: Carefully fold the edges of the paratha towards the center, about 1/2 inch over the filling’s edge on each side, to form a square without tearing the flatbread.
  5. Cook the pizza: Heat 1 1/2 teaspoons of ghee or oil in a small nonstick skillet over medium heat. Lift the parchment and slide the folded paratha gently into the skillet. Cook until the bottom is lightly golden, about 3 to 4 minutes.
  6. Flip and finish cooking: Using a wide silicone spatula, gently flip the pizza to brown the other side and set the filling, cooking another 3 to 4 minutes. Transfer the cooked pizza to a serving plate. Repeat the process with remaining parathas and filling, adding 1 teaspoon of oil to the skillet for each additional pizza.
  7. Serve: To serve, flip each pizza so the browned side is down. Cut each pizza into 9 squares by slicing first into 2 rows, then turning and slicing again into 2 rows (like a tic-tac-toe pattern). Serve immediately with ketchup and hot pepper sauce for dipping.

Notes

  • Use any ground meat of your choice such as beef, lamb, chicken or turkey.
  • Paratha, roti, or Taiwanese green onion pancakes can all be used as the base; ensure frozen ones are fully defrosted before use.
  • Spreadable cheese is optional but adds a creamy texture that balances the spices.
  • The filling can be prepared ahead of time and refrigerated for up to 3 days for convenience.
  • Careful folding of the paratha is key to preventing filling leakage during cooking.
  • Serve hot with ketchup and hot pepper sauce for an authentic Zanzibari flavor experience.

Keywords: Zanzibari pizza, stuffed flatbread, paratha recipe, East African street food, spiced meat flatbread, easy meat-filled flatbread

Find it online: https://spatulaqueen.com/zanzibari-pizza-recipe/