Preserved lemon and desert vegetable medfouna

Preserved lemon and desert vegetable medfouna

4.7 3 ratings

Prep. 20 min

Total 5 h 50 min

4 portions

Ingredients

preserved lemon rind only, no white pith, 2 cut into pieces
6 pieces
coarse semolina
2 tbsp
poppy seeds
2 tbsp
coriander seeds
2 tbsp
water
250 g
milk
80 g
sugar
1 tsp
dried instant yeast
1 tsp
wholemeal plain flour
160 g
plain flour plus extra if needed
300 g
salt plus an extra 1-2 pinches
1 tsp
zucchini cut into pieces
300 g
brown onion cut into eighths
400 g
extra virgin olive oil plus an extra one tablespoon
100 g
tomato cut into halves
1
ricotta
460 g
smoked paprika
1 tbsp
fresh coriander leaves only
6 sprigs
fresh flat-leaf parsley leaves only
6 sprigs
ground black pepper
1 - 2 pinches

Difficulty

medium

Nutrition per 1 portion

Sodium 1220.9 mg

Protein 31.2 g

Calories 4084.6 kJ / 972.5 kcal

Fat 46.9 g

Fibre 15.9 g

Saturated Fat 12.1 g

Carbohydrates 98.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Shane Delia's Spice Journey 8 Recipes
Australia and New Zealand

You might also like...

Show all

Garlic and coriander naan

1小时 30 分钟

Leek and ham tart

1小时 55 分钟

Sweet potato quiche with prosciutto

1小时 15 分钟

Soft Chinese bread rolls

1小时 20 分钟

Mushroom and chicken vol-au-vents

1小时 40 分钟

Pan de Sal

2小时 20 分钟

Sub rolls

2小时

Tandoori chicken pizza

1小时 30 分钟

Pizza in Bianco

1小时 20 分钟

Ciabatta olive sticks

2小时 5 分钟

Gougères

55 分钟

Cranberry bacon stuffing

10 分钟

Show all