Qurutob

Method

Heat the oil in a large heavy-bottomed pot and thinly slice the onions, then fry them over medium heat for 8-10 minutes until deeply caramelised and golden. Tear the flatbread into bite-sized pieces and add to the pot, stirring to coat with the oil and onions. Crumble the dried qurut cheese and add it along with the water, salt and pepper, then stir well and simmer for 5 minutes until the bread absorbs the liquid and becomes tender and creamy. The mixture should have a porridge-like consistency. Transfer to a serving dish, drizzle with any remaining oil from the pot, and garnish with fresh chopped coriander. Serve immediately while hot.