Zimbabwean-style Pancakes with Spiced Meat Filling

Ingredients

In the Zimbabwean adaptation of Mandarin Pancakes, we have replaced the traditional Chinese ingredients with Zimbabwean flavors. The original Chinese version uses ingredients like hoisin sauce and scallions, which we have substituted with aromatic spices such as cumin, coriander, and paprika. Additionally, the meat filling in the Zimbabwean version is made with ground beef or lamb, adding a rich and hearty element to the dish. We alse have the original recipe for Mandarin Pancakes, so you can check it out.

• For the pancakes: For the pancakes:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the spiced meat filling: For the spiced meat filling:
• 1 pound (450g) ground beef or lamb 1 pound (450g) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 2g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour and salt for the pancakes. Gradually add warm water while stirring until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In the meantime, prepare the spiced meat filling. Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the ground beef or lamb to the skillet and cook until browned. Break up any large chunks of meat with a spatula.
4. 4.
   Stir in the ground cumin, ground coriander, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
5. 5.
   Divide the rested dough into small balls, approximately the size of golf balls. Roll each ball into a thin circle, about 6 inches (15cm) in diameter.
6. 6.
   Heat a non-stick skillet over medium heat and brush it with vegetable oil. Cook each pancake for about 1-2 minutes on each side until lightly golden and cooked through. Repeat with the remaining dough.
7. 7.
   To assemble the pancakes, place a spoonful of the spiced meat filling onto each pancake and fold it in half. Serve warm.

Treat your ingredients with care...

• Ground beef or lamb — Make sure to use lean ground meat for a healthier option. You can also substitute with ground chicken or turkey if desired.
• Cumin, coriander, and paprika — Adjust the spice levels according to your preference. Feel free to add other spices such as chili powder or turmeric for an extra kick of flavor.

Tips & Tricks

• If you prefer a thinner pancake, roll the dough circles even thinner.
• Serve the pancakes with a side of fresh salad or pickled vegetables for added freshness and crunch.
• You can make the pancakes and spiced meat filling ahead of time and assemble them just before serving for a quick meal.

Serving advice

Serve the Zimbabwean-style Pancakes with Spiced Meat Filling warm, either as a main course or as a snack. Garnish with fresh herbs such as cilantro or parsley for an extra burst of flavor.

Presentation advice

Arrange the folded pancakes on a platter, showcasing their golden color and the savory filling peeking through. Sprinkle some paprika or cumin powder on top for an attractive finishing touch.