Gursan — Print Recipe — The Culinary Codex

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.

Ingredients

400g chicken thighs, cubed
3 cups flour
1/2 cup water for dough
2 tomatoes, diced
1 onion, diced
2 potatoes, cubed
1 zucchini, sliced
2 tbsp tomato paste
1 tsp bezar spice
1 tsp turmeric
1 dried lime
5 cups chicken broth
2 tbsp oil
Salt to taste

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.