Preserved lemon and desert vegetable medfouna

Preserved lemon and desert vegetable medfouna

4.7 3 rating

Prep. 20min

Total 5 h 50min

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

Fiber 15.9 g

Saturated fat 12.1 g

Carbohydrates 98.4 g

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Also featured in

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

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