Libyan Pizza-pie style (Merayesha)
Servings: 16 servings
A delicious cross between pizza and pie that is very flaky without using butter.
For the crust
- 2 1/2 cups A.P. flour
- 3/4 cup Oil.
- 1/3 cup water.
- 1 teaspoon baking powder.
- 1/8 teaspoon salt.
- 1 cup cooked chicken- shredded I've used a can.
- 2 eggs
- 1 cup cream cheese.
- 1/4 cup milk
- 1 medium onion. diced.
- 2 Tablespoons olive oil
- 1 tomato
- 1/2 cup cilantro chopped
- 1/2 cup parsley chopped
- 1/2 Tablespoon sesame seeds
- bell pepper any variety
- salt and pepper to taste
- a piece of charcoal I've used one that is for Nargila.
Make the crust
Mix the flour, baking powder and a dash of salt together in a deep bowl.
Pour the oil and mix well then the water mixing well too. Until you feel the oil and water are incorporated in the flour then kneed by hand to get a nice firm dough.
If you feel the dough is still crumbling and needs more wet rub your palms with about a Tbs of oil and kneed again on the other hand if you feel it is a little watery add 1Tbs of flour at a time and kneed as well
let it rest for 10 minutes covered on the counter top.
Make the topping
To add a smoking flavor to the chicken here is a trick - You can add smoking liquid to the chicken but I prefer doing this. Put a piece of charcoal on your stove top, When it gets red, turn it to the other side. Be very careful when doing this and keep an eye on it. Using a piece of foil make a small plate.
Make a well in the chicken and place the foil plate there.Place the hot charcoal piece on the foil plate then pour about tsp of oil over it and cover immediately with foil. It will smoke the chicken nicely.
Mix the cream cheese, 1/4 c milk, salt and pepper ,until you get a creamy soft mixture
Assemble the dish
Preheat oven to 400F.
Roll the dough on a parchment paper rotating every now and then until you reach the pan size- I've used a 12" pizza pan then turn the dough into the pan, peel the parchment paper
Adjust the dough so that you have an edge - like what you do to make a tart.
Spread the cream cheese mixture on the dough and smooth evenly then add the onion to the chicken , season.
Beat the eggs and pour over the chicken.
Top with parsley, cilantro, tomato rings and bell pepper. Sprinkle with sesame seeds.
Bake for 15 minutes or until the edges are golden brown then reduce the heat to 350F, cover with aluminum foil and bake for another 30 minutes until done.
Calories: 249.8kcal | Carbohydrates: 16.2g | Protein: 6.2g | Fat: 18.3g | Cholesterol: 44.9mg | Sodium: 276.5mg | Potassium: 223.6mg | Fiber: 1g | Sugar: 1.3g | Vitamin A: 11.5IU | Vitamin C: 23.4mg | Calcium: 4.1mg | Iron: 7.3mg
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