Paper-thin dried flatbread torn into pieces and soaked in meat gravy and vegetables until it absorbs all the broth. A third, distinct Najdi wheat-and-stew preparation, where the bread is dried first.
Qursan is a third, distinct Najdi wheat-and-stew preparation, where paper-thin dried flatbread is torn into pieces and soaked in a meat gravy and vegetables until it absorbs all the broth. Unlike matazeez (fresh dough discs) and marqouq (thin fresh sheets), qursan uses dried flatbread, which gives a different texture, more like a soaked dressing. It is a staple of the Najdi and Northern Bedouin table, eaten communally.
Soft, soaked layers of dried bread in a deep, savoury lamb-and-vegetable gravy, the bread having absorbed every drop, the texture like a rich stuffing. Eaten in spoonfuls from a shared pot, it is hearty, rib-sticking and the frugal heart of Najdi cooking.
The dried flatbread (qursan) is broken into pieces and layered into the simmering lamb-and-vegetable stew, where it absorbs the broth like a sponge. Unlike matazeez, the bread is pre-cooked and dried, so it holds its shape while soaking rather than dissolving. The stew is built on lamb, tomato paste, dried lime and seasonal vegetables. The soaking time is controlled so the bread softens fully but does not turn to paste.
Variations
A Northern Bedouin version adds beans. Some cooks layer the bread on top rather than mixing it in.
On the Palate
Where Qursan sits in the Saudi flavor cloud
Ingredients
Serves 6How it's made
6 steps · 20 min
- 14 min
Break 200g dried qursan flatbread into 5cm pieces; set aside.
- 216 min
Brown 500g bone-in lamb in 2 tbsp ghee; add 1 chopped onion, 2 cloves garlic, 1 tsp cumin and 2 dried limes; add 1.5 litres water; simmer 45 minutes.
- 38 min
Add 300g chopped pumpkin, 200g green beans and 2 tbsp tomato paste; simmer 15 minutes.
- 44 min
Layer the broken dried bread into the stew; press down to submerge.
Watch outLayer the dried bread in and press it under the broth — it must soak fully, but watch the timing: too long and it dissolves to paste instead of staying in soft pieces.
- 58 min
Simmer covered 15 minutes until the bread has absorbed the broth and softened completely.
- 64 min
Rest 10 minutes; serve in deep bowls.
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