Baking · Savoury baking
Preserved lemon and desert vegetable medfouna
Cooking instructions are available on the original Cookidoo® page.
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Details
- Difficulty
- medium
- Prep
- 20 min
- Active
- 20 min
- Cook
- 350 min
- Total
- 350 min
- Yield
- 4 portions
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- Category
- BakingSavoury baking
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Medium
- preserved lemon
- 6 pieces
- coarse semolina
- 2 tbsp
- poppy seeds
- 2 tbsp
- coriander seeds
- 2 tbsp
- water
- 8.8 oz
- milk
- 2.8 oz
- sugar
- 1 tsp
- dried instant yeast
- 1 tsp
- wholemeal plain flour
- 5.6 oz
- plain flour
- 11 oz
- salt
- 1 tsp
- zucchini
- 11 oz
- brown onion
- 14 oz
- extra virgin olive oil
- 3.5 oz
- tomato
- 1
- ricotta
- 1 lb
- smoked paprika
- 1 tbsp
- fresh coriander
- 6 sprigs
- fresh flat-leaf parsley
- 6 sprigs
- ground black pepper
- 1–2 pinches
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,220.9 mg
- Protein
- 31.2 g
- Energy
- 4,068.9 kJ
- Calories
- 972.5 kcal
- Fat
- 46.9 g
- Fibre
- 15.9 g
- Saturated fat
- 12.1 g
- Carbohydrates
- 98.4 g