🫓 Gursan (Flatbread in Meat Stew)

Method

1. In a bowl mix the 3 cups of whole wheat flour with a pinch of salt, add water gradually and knead into a very soft dough.

2. Cover and leave to rest for half an hour, then divide into 4 balls.

3. Heat a saj or dry pan over medium-high heat and roll each ball out very thinly by hand or with a rolling pin.

4. Cook each bread for 1–2 minutes per side until dry with brown spots, then tear into palm-sized pieces.

5. Chop the onions, cube the tomatoes and zucchini, and pierce the dried limes (and cube the eggplant, pumpkin and carrot if using).

6. Heat the 3 tbsp oil in a large pot over medium heat and cook the onions for 5 minutes until soft, then add the 1 kg meat and stir over high heat for 5 minutes.

7. Add the tomatoes, 2 tbsp tomato paste, 1 tbsp kabsa spice, the dried limes and salt (and the chili if using), stir for 2 minutes, then pour in the 9 cups of water and skim off the scum.

8. Cover and cook over low heat for 1 hour until the meat is tender.

9. Add the zucchini and other vegetables and boil over medium heat for 15 minutes until tender, then lift the meat onto a plate.

10. Layer the bread pieces in the broth and leave over low heat for 10 minutes until they soak up the broth and soften.

11. Spoon the gursan into a deep dish, place the meat on top and serve hot.

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