Preserved lemon and desert vegetable medfouna

Preserved lemon and desert vegetable medfouna

4.7 3 évaluations

Prép. 20min

Total 5h 50min

4 portions

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

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

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

Vous pourriez aussi aimer...

Quinoa tabouli

12h 40min

Patatas bravas with chorizo

1h 20min

Beetroot gazpacho with horseradish créme

1h 40min

Halva semifreddo

7h 30min

Chilli raita potato salad

55min

Middle Eastern planked salmon

1h 40min

Chicken with yoghurt tahini sauce (Fattet d'jaj)

1h 10min

Creamed spinach

15min

Couscous with apricots, hazelnuts and feta, mixed vegetables

1h 15min

Tarator (tahini dip)

5min

Tuna Tartare

40min

Nicoise Salad

1h 15min