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Preserved lemon and desert vegetable medfouna

Preserved lemon and desert vegetable medfouna
4.7 3 évaluation
Préparation 20min
Total 5h 50min
4 portions
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Ingrédients

  • 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

Niveau

moyen

Infos nut. par 1 portion

Sodium 1220.9 mg
Protides 31.2 g
Calories 4084.6 kJ / 972.5 kcal
Lipides 46.9 g
Fibre 15.9 g
Graisses saturées 12.1 g
Glucides 98.4 g

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Également présenté dans

Shane Delia's Spice Journey 8 Recettes
Australie et Nouvelle-Zélande

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