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...

Grilled seafood charcuterie board

1h 20min

Porc aux poires (Pork with green peppercorns and pears)

35min

Ratatouille galette (Thermomix® Cutter, using modes)

1h 40min

Ratatouille galette (Thermomix® Cutter)

1h 40min

Whey bread with soft cheese

13h 15min

Nut butter dressing

5min

Rye seed loaf

28h 10min

Pickled fruit salad with honey labne

27h 20min

Pear and burghul salad

40min

Quark and herb spread

5min

Gozleme Stuffed Pockets (Paul) Metric

2h 5min

Miso corn purée with almond ricotta

3h 20min