Qursan | Jordanian Lamb Stew over Thin Bread

Put the flour and salt in a bowl. Gradually add the water and knead for 8 minutes, until a smooth, firm dough forms. The dough should be slightly firmer than an earlobe; soft dough cannot be rolled paper-thin. Cover with a damp cloth and let it rest.

Divide the dough into six balls. On a floured surface, roll each one as thin as possible and about the size of a plate. Cook in a hot griddle or flat skillet without oil for 30–40 seconds per side. The goal is to dry, not puff, the bread; it should develop scattered brown spots and turn firm. Cool completely on a wire rack.

Pat the meat dry with paper towels. Heat the olive oil in a pot and sear the meat in batches without crowding, until browned on all sides. Add the onion, cut into thin half-moons, and cook for 6 minutes until softened, scraping up the browned bits from the bottom of the pot.

Add the tomato paste and cook for 1 minute. Stir in the ground coriander, cumin, and turmeric and cook for 20 seconds. Pour in 1.2 liters hot water and add the salt. Bring to a boil, reduce the heat, and simmer with the lid slightly ajar until the meat is tender enough to separate into fibers when pressed with a fork.

Add the coarsely chopped carrots and potatoes and cook for 10 minutes. Add the zucchini, cut into thick rounds, and cook for 6 minutes. Each vegetable should offer slight resistance when pierced with a fork and should not fall apart. Add the freshly ground black pepper at this stage, and leave plenty of broth in the pot for the bread to absorb.

Break the cooled bread by hand into palm-size pieces and layer them in a large serving tray. Do not cut the bread with a knife; the rough edges absorb the broth better. Ladle two scoops of broth over the bread first and let it soak in for 2 minutes. Arrange the meat and vegetables on top, pour the remaining broth evenly over everything, and let stand for 5 minutes before serving.