Baking | Lamb & Beet Greens – Calzones, Pies & Popovers …pizza dough three ways for times when you can’t think of anything better!

“I talked to a calzone for fifteen minutes last night before I realized it was just an introverted pizza. I wish all my acquaintances were so tasty.
Jarod Kintz

Calzones with lamb & beet greensCalzones, Pizza Pies & Popovers with lamb & beet greens. Pizza dough many ways because minced lamb was all that I had in the freezer. I toyed with the idea of meatballs…but NAH, too much effort! So I made pizza dough, with some whole wheat thrown in for good measure! One batch went a long way. Deliciously too. With mince lamb and beet greens, we had calzones one day, pizza pies the next, and popovers for snacks. Never a hungry moment! Pizza Pies with lamb & beet greensWhat is it with teens? Forever hungry! “What’s for fooooooood”  echoes through the house every weekend. Why do weekends seem so long? Why are so many meals involved? Why are ‘they’ so hungry? So many questions … one answer. Something pizza!

Pizza Pies & Popovers with lamb & beet greensCalzones, Pizza Pies & Popovers with lamb & beet greensIt gives me a sense of security and comfort to have a slow rising dough in the fridge. If all else fails, there is always margarita! Make ahead is good stuff! Made ahead pizza dough, even better!Beets and carrotsI’ve grown some beets and carrots in my little patch this year. When the first beet surfaced I was thrilled. MY FIRST BEET EVER! The gardener {lazy inefficient man that he is, quite good for nothing but non stop banter} was even happier. “Photo?” he queried. The camera obliged! Beets and carrots We had the little beets for salad and I didn’t know what to do with the greens. There were loads of them. Sent them for Man Fridays rabbits to munch {Coco didn’t take to them unfortunately though she loves peas and brocolli}. Then spoke to Sangeeta who suggested using the greens in salad etc since they were edible. Kanji... a fermented nutritional drink Kanji... a fermented nutritional drink A few beets and carrots also went into a fermented drink, kaanji, which is highly nutritional and a result of bacterial fermentation. The deep colour comes from ‘black carrots’ or ‘kaali gajar’ which is the star of the drink. Black carrots are available for a brief period in winter in North India. Calzones with lamb & beet greens The kaanji recipe can be found on Sangeeta’s blog. It turned out to good to be true; full of nostalgic memories of the years gone by. Fermented products are an acquired taste, and interestingly, most cultures have something to contribute.

Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol. The science of fermentation is also known as zymology or zymurgy.

Kanji... a fermented nutrional drinkFermentation usually implies that the action of microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation also is employed in the leavening of bread (CO2 produced by yeast activity); in preservation techniques to produce lactic acid in sour foods such as sauerkraut, dry sausages, kimchi, and yogurt; and in pickling of foods with vinegar.

Examples of fermentation across cultures include kimchi, soy sauce, miso, pickled cucumbers, quark, crème fraîche, sourdough bread, kombucha, idli, dosa, dhokla, sake, vodka, whisky, wine, fish sauce, chorizo …. the list is endless! Kanji... a fermeneted nutrional drink Sangeeta is very “fresh produce and ingredient informed“especially when it comes to local produce. She suggested that I could harvest the beet greens and use them as I like, leaving the beets below the ground. New leaves will keep appearing. Since beets are perennials, they will stay good for two years! This is what I love about food blogging. It’s a large hearted community which has the willingness to share and grow.Calzones with lamb & beet greens Then the possibilities exploded! I searched the net to find a whole load of folk do eat the beet greens, and happily so. The next bunch of leaves headed for pizza. Fingers crossed that the kids wouldn’t think I was ‘killing them with spinach‘ again. That has happened in the past which is why I shifted to purslane. It fared really well in Lamb & Purslane Pides{Turkish pizzas}!Pizza Pies with lamb & beet greens Threw in chopped onion, garlic and some sweet smelling marjoram from Sangeeta’s garden = BLISS. Life was certainly looking up suddenly. In went the chopped greens and they imparted a beautiful deep red to the onions. NICE! They wilted pretty soon. Once the lamb came into play, you couldn’t tell what ‘green’ was ‘going on in there‘.Calzones with lamb & beet greens Pizza Pies with lamb & beet greens The tiredness went, and the spices flew in. Before I knew it I was cooking up certain yumminess. Sweet paprika, smoked, adds huge flavour dimensions to minced lamb. Juberfam & Mittal do a really really nice one available locally. I LOVE it! Bell peppers went in next, basically whatever there was on hand. They were a hit!! Next time would possibly see finely chopped mushrooms too.

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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


  1. yumm yumm yumm photos…im sure if i was your kiddo…i would asking the same question all the time :)

    gardeners are usually good at chatting and less work…..i fired mine 6 months back since i only have potted plants and figured i could easily do what he did for free :)
    shooting star´s last blog post ..Kingdom of Dreams ~ Destination unlimited entertainment!!My Profile

  2. Your calzones look amazing and this series of pictures is wonderful! A great post and recipe.



  3. Love how you’ve made it in 3 shapes!
    Colette from JFF!´s last blog post ..Berry Pavlova Sponge Cake & GIVEAWAY!My Profile

  4. It all looks pretty tasty Deeba.
    belllii´s last blog post ..Potato and Zucchini Latke Waffles for Slow SundaysMy Profile

  5. All the dishes are looking so yummy. I am going to try one of the dish soon. I add paneer to grated beets and use that stuffing in puff pastry or deep fry them like empanadas.

  6. The beet greens are really healthy and add such a lovely colour to the mince.
    Pic are a treat as always!
    Runnergirlinthekitchen´s last blog post ..Auroville Half Marathon 2013 – Journey from Start to Finish Line – Part 2My Profile

  7. Its such a treat to have your own veg patch!
    People in this part of the country dont even know that there is some thing called kaali gajar,so we have to substitute with beet but we make it at least once in the winter season!!
    ritu´s last blog post ..Lemon Pull Apart BreadMy Profile

  8. delicious calzones…
    Arthy Suman´s last blog post ..Brinjal & Potato Puli Kuzhmbu/ CurryMy Profile

  9. This post is so many gorgeous colors, photos and recipe Deeba! Beautiful :)
    chinmayie @ love food eat´s last blog post ..Red Wine Chocolate Cake (100% Whole Wheat + Vegan + Refined Sugar Free)My Profile

  10. These are delicious shots. You did an amazing job!
    Helene´s last blog post ..Flour-less Chocolate Cake – Guest Post – Delicious Shots BlogMy Profile

  11. everything looks lovely! calzones! yumm
    arundati´s last blog post ..Valentine’s Day Trifle ~ Chocolate Cake and StrawberriesMy Profile


  1. […] foods are also brilliant. Who doesn’t love a beetroot kanji? The colours and pickled flavours just blow me away. But I learnt something new last year. […]

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