The heady blend of exotic spices, mixed with ground meat, served over crisp, light phyllo pastry and topped with tart pomegranate seeds, buttery pine nuts and briny Feta cheese.
|1/2 lb||(225 g) Kanafi (shredded phyllo), thawed|
|1/3 cup||(80 mL) Melted butter|
|1 tbsp||(15 mL) Olive oil|
|1/2 lb||(225 g) Maple Leaf Prime Naturally® Extra Lean Ground Chicken or Turkey|
|2||Cloves garlic, minced|
|1/2||Carrot, peeled and diced|
|1 tsp||(5 mL) Arabic Seven spice (see tip)|
|1 cup||(250 mL) Peas, fresh or frozen|
|3/4 cup||(175 mL) Hummus|
|3 tbsp||(45 mL) Pomegranate seeds|
|3 tbsp||(45 mL) Pine nuts|
|2 tbsp||(30 mL) Cilantro leaves|
|2 tbsp||(30 mL) Crumbled Feta cheese|
PRHEAT oven to 375°F (190°C).
ARRANGE phyllo in a 9” (23 cm) pie plate. Pour butter over and toss to coat. Invert onto a parchment paper lined baking sheet and bake for about 15 minutes.
HEAT olive oil in a large skillet over medium-high. Add ground chicken or turkey and cook, breaking apart with the back of a wooden spoon for 10-12 minutes or until nicely browned. Add onion, garlic and carrot. Continue to cook for 3-4 minutes. Stir in spice and peas. Add lemon juice and stir to combine.
ASSEMBLE pizza by spreading the kanafi with hummus leaving a ½” (1 cm) border. Top the hummus with the meat mixture then sprinkle with pomegranate seeds, pinenuts, cilantro and Feta cheese. Cut into wedges and serve.
To make you own Arabic Seven spice, blend 2 tbsp (30 mL) Pepper, 2 tbsp (30 mL) Paprika, 2 tbsp (30 mL) Cumin, 1 tbsp (15 mL) Ground coriander, 1 tbsp (15 mL) Cloves, 1 tsp (5 mL) Nutmeg, 1 tsp (5 mL) Cinnamon, ½ tsp (2 mL) Cardamom.
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