Lebanese-inspired Kizaca with Spiced Lamb

Ingredients

In this Lebanese adaptation of Kizaca, we replace the traditional Mozambican filling with spiced lamb, inspired by the flavors of Lebanese cuisine. The original dish typically features a seafood or vegetable filling, but we have chosen to incorporate the rich and aromatic flavors of Lebanese spiced lamb to create a unique fusion dish. We alse have the original recipe for Kizaca, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 pound (450g) ground lamb 1 pound (450g) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional for heat) 1/4 teaspoon cayenne pepper (optional for heat)
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 9g
• Carbohydrates (total, sugars): 32g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and olive oil, mixing until a dough forms. Knead the dough for 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
3. 3.
   Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
4. 4.
   Stir in the ground cumin, ground coriander, ground cinnamon, paprika, cayenne pepper (if using), lemon juice, chopped parsley, and chopped mint. Season with salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let the filling cool.
5. 5.
   Divide the dough into small balls and roll each ball into a thin circle on a lightly floured surface.
6. 6.
   Place a spoonful of the lamb filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
7. 7.
   In a deep skillet or pot, heat vegetable oil over medium-high heat. Fry the Kizacas in batches until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
8. 8.
   Serve the Lebanese-inspired Kizacas warm as an appetizer or main dish.

Treat your ingredients with care...

• Ground lamb — Choose lean ground lamb for a healthier option. If unavailable, you can substitute with ground beef or chicken.
• Fresh herbs — Use fresh herbs for the best flavor. If you don't have fresh parsley or mint, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the lamb filling.
• Serve the Kizacas with a side of tzatziki or garlic sauce for a refreshing contrast.
• If you prefer a lighter version, you can bake the Kizacas instead of frying them. Brush them with olive oil and bake at 200°C (400°F) for 15-20 minutes, or until golden brown.

Serving advice

Serve the Lebanese-inspired Kizacas as an appetizer with a side of tzatziki or garlic sauce. They can also be enjoyed as a main dish accompanied by a fresh salad.

Presentation advice

Arrange the golden Kizacas on a platter, garnished with fresh parsley and mint leaves. Serve them warm to showcase their crispy exterior and flavorful filling.