Al-Qursan – Traditional Saudi Dish

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Al-Qursan – Traditional Saudi Dish

Qursan is a hearty and beloved dish from Saudi cuisine, considered one of the main traditional meals of the Najd region. It is widely enjoyed throughout the Kingdom, especially in Riyadh and Diriyah.

Although today it is strongly associated with Saudi Arabia, the dish is believed to have originated in Yemen, before gaining wide popularity across the Kingdom over the past fifty years.

There are regional differences in its preparation: in Riyadh, Qursan is typically served dry, while in the Qassim region it is made softer and more moist.

Qursan is valued not only for its delicious taste but also for its nutritional quality. It is high in protein while relatively low in calories, making it suitable even for balanced diets. The key to a successful Qursan lies in the marination and seasoning of the meat—if the lamb is well-flavored, the dish always turns out exceptional.

Ingredients (Serves 4)

Al-Qursan

 

  • 3 cups sifted flour

  • ½ tsp salt

  • Water (enough to form a dough)

  • 1 kg lamb meat

  • 500 g green beans

  • 4 dried limes (loomi)

  • 2 medium onions

  • 2 tbsp tomato paste

  • 4 tomatoes

  • 1 large cup clarified butter (samneh or ghee)

  • 1 kg mixed vegetables (such as eggplant, zucchini, potatoes, peppers—according to preference)

  • 1 tsp mixed spices

Preparation

  1. Prepare the bread base:
    Sift the flour into a bowl, add salt and enough water, then knead until you have a light, soft dough. Leave it to rest for 30 minutes. Roll and bake it on a flat griddle (saj) until thin bread sheets are formed.

  2. Cook the meat:
    Wash and cut the lamb into pieces. In a pot, sauté the onions in clarified butter until soft. Add the dried limes, lamb, and tomato paste. Stir for about 10 minutes.

    Add chopped tomatoes and spices, then pour in water. Cover and let simmer on low heat for about 1 hour, until the meat is tender.

  3. Prepare the vegetables:
    Wash and cut the mixed vegetables. Boil them separately in water until half-cooked.

  4. Combine:
    Add the half-cooked vegetables to the lamb mixture and let everything simmer together until fully tender.

  5. Assemble the Qursan:
    Break the baked bread sheets into equal pieces. Arrange them in serving bowls, then ladle the lamb, broth, and vegetables over the bread.

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