Moroccan Flavored “Pizzas”

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As promised I continue to delve into the appetizers that I tested out during Ramadan.  This recipe came from a group I’m a part of on Facebook but I adapted a little bit while making.  The recipe is a little in depth but once you get into a good rhythm it goes fast.  You can make the dough and use it right away or freeze it for use later.

Ingredients

Dough

  • 4 c flour
  • 1 tbsp yeast
  • 1 tsp salt
  • 1/4 c vegetable oil
  • 1/2 tsp baking powder
  • 2 tbsp sugar
  • 1/4 c milk
  • 1 c water
Filling
  • 1/2 lb ground beef, lamb, chicken or turkey
  • 2 tsp sumac
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 2 cloves crushed garlic
  • shredded cheese (I used Manchego but any cheese will work)
  • Other add-ins; chopped onions, cut up olives, chopped green peppers, chopped leeks, etc.
Directions
To make the dough mix all of the dry ingredients together first, then slowly add the wet ingredients. Continue to mix until a soft dough is formed.  For the filling combine all the ingredients and mix well so that the spices are through all of the meat.
To assemble;
Break off a piece of dough slightly larger than a golf ball.  Dust your surface with some flour and roll out the dough to a square or rectangle shape as thin as possible.  In the middle spread a thin layer of the meat mixture with a spoon or your hand.  Top with additional fillings and cheese on top. Fold up the opposite corners of the dough (upper left corner and lower right corner) and then the opposite corners (upper right corner and lower left corner).  Place onto baking sheet.  Continue until you’ve used all the dough or made the number desired.  Brush the tops with an eggwash and bake at 375F until browned.  Eat hot!
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Amanda MouttakiMoroccan Flavored “Pizzas”

Comments

  1. Jacque

    My husband is Egyptian and these sound very similar to Hawowshi. The meat mixture is slightly different, but the concept is the same. I’ll have to try this meat blend and see if he likes it :)

    1. Author
      Amanda Mouttaki

      I’ve found this to be true of a lot of recipes throughout the region. They have a few things that are similar (shape, dough, etc) and then some element that makes them unique to that area. Let me know how it turns out for you!

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