About this Dish
A stuffed, folded street-food crepe filled with egg, meat, and vegetables.
History & Origin
Despite the name, Zanzibar pizza bears no resemblance to Italian pizza — it's a Stone Town night-market specialty, griddle-fried and folded like an envelope.
IngredientsServes 2
🌾Plain flour, 2 cups
💧Water, 3/4 cup warm
🥚Eggs, 4 large
🥩Beef mince, 200g
🧅Red onion, 1 medium finely diced
🫑Green bell pepper, 1 small finely diced
🍅Tomato, 1 medium finely diced
🌶️Green chilli, 1 finely chopped
🧄Garlic, 2 cloves minced
🧈Margarine or butter, 3 tablespoons
Method
1
Mix the flour and a pinch of salt together, then gradually add the warm water and knead for about 5 minutes until you have a smooth, soft dough. Divide into 4 equal balls, cover with a damp cloth and let them rest for 20 minutes.2
While the dough rests, cook the beef mince in a dry pan over medium heat with the garlic, breaking it apart until browned. Season with salt, pepper, and a pinch of cumin, then set aside to cool slightly.3
On a lightly oiled surface, roll each dough ball out as thin as you possibly can into a rough circle — the thinner the better, almost translucent like a crepe. Spread a little margarine across the surface.4
Heat a flat pan or griddle over medium heat and lay the stretched dough flat onto it. Quickly crack one egg onto the centre and break the yolk, spreading it lightly across the dough.5
Scatter a quarter of the beef mince, onion, tomato, bell pepper, and chilli over one half of the dough before the egg sets. Fold the four edges inward to make a square parcel, enclosing all the filling inside.6
Add a little margarine to the pan around the edges and fry the folded pizza for 2–3 minutes per side, pressing gently with a spatula, until golden brown and crispy on both sides.7
Slice into smaller squares or serve whole immediately while hot and crispy. Zanzibar pizza is traditionally eaten straight off the griddle with chilli sauce on the side.User Reviews
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