🍲 Qursan
Qursan is a Najdi dish of very thin, dry flatbread torn into pieces and layered in a pot with a rich stew of lamb, tomato and onion spiced with baharat. The bread soaks up the broth and turns soft and layered, almost like a savoury bread pudding. It is served from a large shared platter with the meat on top.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g lamb on the bone
- 300 g thin dry flatbread (qursan sheets)
- 2 tomatoes, chopped
- 2 onions, chopped
- 1 tbsp baharat
- 1 tbsp oil
- 1.5 l water
- Salt
Method
- Brown the onions in the oil, add the lamb and baharat and sear on all sides.
- Add tomatoes, water and salt; simmer covered for about 1.5 hours until the lamb is tender.
- Lift out the meat and keep warm.
- Layer torn flatbread in the pot, ladling broth over each layer until soft.
- Spread on a platter and top with the lamb.
How to make it lighter
- Trim visible fat from the lamb and skim the broth.
- Add courgette or pumpkin to the stew for volume.
- Measure out a portion of bread before topping with meat.
History
Qursan is a traditional dish of central Saudi Arabia, made with thin sheets of bread that keep for a long time, and it remains a winter favourite in Najdi homes.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →