Qursan (bread pieces in meat & vegetable stew)

Recipe No.: G-11

Gulf90 minServes 6

Qursan is thin wheat bread baked on a griddle, then broken and soaked with meat and vegetable broth. It is a Najdi and Qassimi dish, and it is said that people of Riyadh use dry qursan while people of Qassim use fresh, soft qursan.

Ingredients for Qursan

• For the qursan (bread)
• 3 cupswhole-wheat or plain flour, and salt
• 1½ cupsAbout water
• For the stew
• 750 gbone-in lamb
• 2onions and a head of garlic cloves
• 3tomatoes, chopped, and 2 tbsp tomato paste
• 3 tbspghee or oil
• 1 tbspmixed spice and 1 tsp turmeric
• 1dried black lime (loomi), pierced
• 2zucchini, 2 carrots, 1 eggplant and a piece of pumpkin
• 1.5 litreswater and salt
• For the topping
• 1onion, sliced and fried in ghee

Method

1. Knead the flour with salt and water into a soft dough and rest it, covered, for 30 minutes.
2. Cook the dough on a hot griddle as very thin large discs, both sides, and leave them to dry a little.
3. Brown the onion in ghee, add the lamb, garlic and spices and stir 10 minutes, then the tomatoes and paste.
4. Add the water, loomi and salt and simmer for 1 hour until the lamb is tender.
5. Add the carrots and pumpkin, then after 10 minutes the zucchini and eggplant, and cook until tender.
6. Break the qursan into medium pieces in the serving dish, ladle the broth over to soak it, then arrange the meat and vegetables on top.
7. Top with the fried onion and serve hot.

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