Big Zuu's weekend feast
He’s usually dishing up the goods for comedians on his show, or entertaining audiences on tour, but today Big Zuu is making his debut in the This Morning kitchen. He’ll be getting you in the Friday mood, by serving up his deliciously simple Lebanese Pizza.
Lebanese pizza - lahm bi ajeen or meat pie
serves 2-4
Ingredients
Filling
1 white onion, finely chopped
1 red peppers, finely chopped
2 fresh tomatoes, finely chopped
1 - 2 fresh jalapenos, finely chopped
Handful fresh parsley, finely chopped
2 tsp Lebanese 7 spice
1 tsp baharat
2 tsp sumac
Salt and pepper
2 tbsp pomegranate molasses
500g mince of your choice
Bread
2 - 4 large shop bought flatbreads
Cheese
100g grated mozzarella (fresh) - to be added half-way through grilling process
For serving
Wedges of lemon and fresh parsley
Method
1. Blend the onions, peppers, tomatoes, parsley, and jalapenos, so they are all chopped finely.
2. Once mixed and finely chopped or blended, add all the spices, pomegranate molasses and mince and massage together, creating a fairly fine paste.
3. Spoon and spread a thin layer of the meat mix over the flatbreads.
4. Once all of the flat breads are covered, place them under the grill for 3-4 minutes.
5. Half-way through grilling, take out and add some of the grated mozzarella on each flatbread.
6. Once finished, serve on plates with slices of lemon on the side and sprinkle over some more fresh parsley, and my Fattoush salad (recipe below).
Fattoush salad
serves 4 as a side or 2 as a main
Ingredients
2 large Lebanese flatbreads
3 tbsp olive oil
4 plum tomatoes, quartered
½ cucumber, sliced
1 romaine lettuce, roughly chopped
3 spring onions, sliced
100g radishes, quartered
50g watercress
2 tsp sumac
Large handful of mint, roughly chopped
Handful of parsley, roughly chopped
Sea salt
For the dressing
2 tbsp lemon juice
3 tbsp olive oil
2 tsp pomegranate molasses
Salt and black pepper, to taste
Method
1. Preheat the oven to 200C/Gas 6. Tear the flatbreads into rough 2cm pieces and toss in the olive oil and some sea salt. Lay out on a couple of baking sheets and bake for 15 minutes until crispy and golden, turning a couple of times while cooking.
2. To make the dressing, whisk together the lemon juice, olive oil, pomegranate molasses and salt and pepper.
3. Toss all the salad ingredients and bread together with the dressing and serve immediately.