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4 Serves
80 Mins
50 g
59 g
42 g
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
Ingredients, vitamins, and health benefits
Strong White Bread Flour
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TunisianVitamin E
1 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
32 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
534 µg / 400 µgCalcium
287 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
330 mg / 420 mgPhosphorus
839 mg / 1,250 mgPotassium
2133 mg / 4,700 mgSodium
1172 mg / 2,300 mgZinc
16 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
138 µg / 55 µgFiber
10 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
252 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Knead the dough on a clean surface until smooth and elastic, then place it in a bowl to rise until doubled in size.
Shape the dough into flat rounds and bake in the oven until golden brown and crusty.
Simmer the lamb in a large pot with water and aromatics to create a rich, savory broth.
Break the baked bread into pieces in a serving dish and ladle the hot lamb broth over the bread, topping with the tender lamb meat.
Water
Salt
Instant Yeast
Vegetables (Onions, Tomatoes, Chickpeas)
Lamb
Vitamin A
1113 µg / 900 µgVitamin C
166 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
25 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
32 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
534 µg / 400 µgCalcium
287 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
330 mg / 420 mgPhosphorus
839 mg / 1,250 mgPotassium
2133 mg / 4,700 mgSodium
Fiber
10 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
252 mg / 300 mgCaffeine
0 mgNet Carbs
18
g94
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Iraqi
ColombianZinc
16 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
138 µg / 55 µgAlcohol
0 g