Qursan with meat needs enough broth to moisten the flatbread pieces without drowning them. Ready-made qursan varies in thickness and absorbency, so add broth gradually instead of using one fixed amount for every product.
Ingredients for about 4 servings
- 1 kg lamb meat with bones.
- 250–300 g ready-made qursan flatbread, depending on thickness.
- An onion, two tomatoes, a carrot, a zucchini, and a cup of squash.
- Two tablespoons of oil, and one tablespoon of tomato paste.
- Cumin, coriander, salt, pepper, and hot water.
Prepare the meat and broth
Sauté the onions and meat, then add the tomatoes, paste and spices. Pour hot water and cook over low heat until the meat is tender and cooked. Add carrots before softer vegetables, then squash and zucchini at the appropriate time for their cut size.
Moisten the qursan
Follow the flatbread's instructions if special preparation is needed. Place a layer in a suitable deep dish, add a little hot broth and vegetables, then repeat. Wait about a minute between additions to assess absorption. Do not press the layers hard enough to form a dense mass.
Add meat and serve
Arrange the cooked meat on the plate, and add as much broth as needed for the consistency. It is best to prepare Qursan close to the time of serving; Staying too long in too much liquid makes it softer than desired.
If it is too dry or too soft
For dry qursan, gradually add hot broth. Once oversoaked, the original texture cannot be restored; adjust the quantity next time. Qursan usually contains wheat, so check the pack if food allergies are a concern.
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