Lebanese Dill Purses with Carrot Coins (Ejjet al Shomar W Jazar)
A snack of carrots, yogurt and dill, seasoned with turmeric and clove and simmered on the stove. Serve with yogurt dressing.
40 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 10 min · 40 min total
- medium
- 1
1Wash, dry and chop the dill as fine as possible. Cook the carrots in a saucepan with 1/2 cup of water, one or two tablespoons of butter and 2 tablespoons of brown sugar. Simmer till carrots are done.
- 2
Chop the onion fine and fry in oil or clarified butter, cover the skillet for 5 minutes till translucent.
- 3
In a mixing bowl, blender or food processor, place the flour, salt and pepper, dill, cooled onion; start the mixer and add the water gradually and two tablespoons of oil. When the mixture is well mixed and smooth, stop.
- 4
Heat a crêpe pan or small skillet and add a teaspoon of clarified butter or oil, wiping it all over with a piece of wax paper to make sure all the pan is coated with fat.
- 5
Pour about 1/3 cup of batter and swirl all around; flip it when the edges look brown and cook about 15 seconds on the other side.
- 6
Set all the crêpes aside in a plate. Boil some water, set the green onion leaves on a deep skillet and pour the boiling water on them; they will get limp in a few seconds. Place about 1/3 cup of carrots on each crêpe, and enclose it with the help of a green onion leaf. Set on a plate and serve with the yogurt dressing if desired.
- 7
Mix the yogurt, turmeric, salt, pepper and 3 tablespoons of olive oil with a fork till smooth.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
