Preserved lemon and desert vegetable medfouna

Preserved lemon and desert vegetable medfouna

4.7 3 rating

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...

Octopus with gnocchi, capsicum and green mojo sauce

1 h 50 min

Mulled cider

15 min

Mimosa float

6 h 10 min

Gluten free baked bacon and cranberry stuffing

1 h 55 min

Calamares a la Americana

50 min

Chocolate and red wine cake with pears

1 h 20 min

Pear berry cereal

10 min

Sparkling white sangria punch

24 h 30 min

Italian chicken and couscous salad with chickpea soup

1 h 10 min

Pomegranate Mojito

10 min

Panforte ice cream bombe

48 h 25 min

Polish vegetable salad (Insalata Russa)

1 h 20 min