Saudi

Qursan

Qursan is a Najdi Saudi dish of thin whole-wheat bread softened in a fragrant meat and vegetable stew. The bread soaks up the spiced broth until tender, with lamb, tomatoes, pumpkin, and dried lime giving it its deep homestyle flavor.

Ingredients

• Whole wheat flour1 1/4 cups
• Salt1 tsp, divided
• Water1/2 cup, plus more as needed
• Lamb shoulder or bone-in lamb pieces300g
• Ghee2 tbsp
• Yellow onion, finely chopped1 medium
• Garlic cloves, minced2
• Tomatoes, chopped2 medium
• Tomato paste1 tbsp
• Saudi mixed spice or baharat1 tsp
• Ground cumin1/2 tsp
• Ground coriander1/2 tsp
• Ground black pepper1/4 tsp
• Ground turmeric1/4 tsp
• Dried black lime, pierced1
• Cinnamon stick1 small
• Hot water or lamb stock3 cups
• Pumpkin or squash, cut into chunks1 cup
• Zucchini, cut into thick half-moons1 small
• Carrot, cut into chunks1 small
• Eggplant, cut into chunks1 small
• Green beans1/2 cup
• Fresh coriander, chopped2 tbsp

Method

1. Mix the whole wheat flour with 1/2 teaspoon salt, then gradually add about 1/2 cup water and knead until you have a firm, smooth dough.
2. Cover the dough and rest it for 20 minutes.
3. Divide the dough into 4 small balls and roll each one very thin, dusting lightly with flour as needed.
4. Cook each sheet on a hot dry saj, griddle, or wide skillet for about 1 minute per side until lightly spotted and dry but not brittle.
5. Set the qursan bread aside under a clean towel while you prepare the stew.
6. Heat the ghee in a heavy pot over medium heat and brown the lamb pieces on all sides.
7. Add the onion and cook until softened and golden at the edges.
8. Stir in the garlic, tomatoes, tomato paste, baharat, cumin, coriander, black pepper, turmeric, remaining 1/2 teaspoon salt, dried lime, and cinnamon stick.
9. Cook the mixture for 5 minutes, stirring until the tomatoes break down and the spices smell fragrant.
10. Pour in the hot water or stock, bring to a boil, then reduce the heat, cover, and simmer for 45 minutes, or until the lamb is nearly tender.
11. Add the pumpkin, zucchini, carrot, eggplant, and green beans, then simmer uncovered for 20 to 25 minutes until the vegetables are tender and the broth is rich.
12. Taste the broth and adjust the salt, keeping it slightly soupy because the bread will absorb liquid.
13. Tear the qursan bread into large pieces and lay them in a shallow serving dish.
14. Ladle the hot lamb, vegetables, and broth over the bread, gently pressing so the bread softens without turning mushy.
15. Rest the dish for 5 minutes, then garnish with fresh coriander and serve warm.

Common questions