Gursan — Print Recipe — The Culinary Codex

Thin rounds of handmade dough layered with a rich tomato-lamb stew, creating a lasagna-like dish of soaked bread and fragrant meat sauce. This Najdi classic is the definition of Saudi comfort food.

Ingredients

3 cups whole wheat flour
1 tsp salt
1 cup warm water
500g lamb, cubed
1 large onion, diced
3 tomatoes, pureed
2 tbsp tomato paste
2 zucchini, diced
2 potatoes, cubed
1 tsp baharat spice
1 tsp turmeric
3 tbsp vegetable oil
4 cups water for stew

Instructions

1 Make the dough by combining whole wheat flour, salt, and water. Knead for 5 minutes until smooth. Divide into 6 balls and rest covered for 15 minutes.
2 Roll each ball into a thin round disc about 20cm wide. Cook on a dry griddle for 2 minutes per side until set but still pliable.
3 Brown the lamb in oil in a large pot for 5 minutes. Add onion and cook until softened. Stir in tomato paste, baharat, and turmeric.
4 Add pureed tomatoes, potatoes, zucchini, and water. Simmer covered for 45 minutes until the lamb is tender and the vegetables are cooked.
5 Layer the cooked bread rounds in a deep serving dish. Ladle the hot stew generously over each layer, allowing the bread to absorb the broth.
6 Let the assembled dish rest for 5 minutes so the bread fully soaks up the stew. Serve from the dish, scooping through all layers.

Did You Know?

Gursan is considered the ultimate test of a Najdi cook — the bread must be thin enough to absorb the stew without disintegrating into mush.