Layers of thin, round bread sheets interleaved with a rich chicken and vegetable stew, creating a unique Qatari dish where each bread layer absorbs the fragrant broth differently.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Make dough from flour, water, and a pinch of salt. Knead until smooth, divide into 6 balls, roll each paper-thin, and cook on a hot griddle for 1 minute per side.
-
2
Brown chicken in oil for 5 minutes. Add onion, tomatoes, tomato paste, bezar, turmeric, and dried lime. Cook 3 minutes.
-
3
Add broth and potatoes. Simmer for 30 minutes until chicken is cooked through.
-
4
Add zucchini and cook 10 more minutes.
-
5
Layer the cooked bread sheets in a deep dish, spooning stew and broth between each layer. Let rest 5 minutes so bread absorbs the liquid.
-
6
Serve by cutting through all layers, ensuring each portion has bread, chicken, and vegetables.
Did You Know?
Gursan is sometimes called the Qatari lasagna — layers of bread and stew that become more unified and flavorful the longer they sit together.
Chef's Notes
Equipment Tips
- large pot
- flat griddle
- deep serving dish
The Story Behind Gursan
Gursan is a uniquely Qatari dish that combines the Gulf bread-making tradition with stew in an innovative layered format. The dish likely evolved from the simpler thareed (bread-and-stew) into a more structured, layered presentation. Each thin bread round is cooked separately and then assembled with stew, creating a dish that is simultaneously bread, pasta, and stew. Gursan is considered a test of a Qatari cook's skill, as the bread must be thin enough to absorb the broth without disintegrating, and the stew must be flavorful enough to permeate every layer.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!