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Lebanese Dill Purses With Carrot Coins (Ejjet Al Shomar W Jazar)

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“Saw this WONDERFUL recipe while surfing the net, Does it appeal to me? YOU BET! LOVE it is a homemade, Lebanese cuisine, Here's a photo "TO BE SEEN" http://www.tasteofbeirut.com/2010/05/lebanese-dill-purses-with-carrot-coins-ejjet-al-shomar-w-jazar/ Was asked to post this by my friends in the Middle East & North Africa community! If asked to describe this recipe, I would say it is a B-E-A-U-T-Y! I DO hope someone here will do a review! Thank you for allowing me to share this and hope you have a GREAT day too! There are even step-by-step photos, TRUE! I think that adds to the excitement of making something new! Honestly with the prep time, I have no clue, As for this recipe, I have YET to do!”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 bunch dill (80 g or 2 ounces)
  • 12 cup cake flour (or all-purpose, just use a couple teaspoons less)
  • salt, white pepper
  • 1 cup water
  • 3 large eggs
  • 1 medium white onions, chopped fine and fried in clarified butter or 1 medium oil, till translucent
  • olive oil or clarified butter, as needed
  • 3 cups carrots, chopped like coins preferably
  • 2 tablespoons brown sugar
  • 1 cup yogurt
  • 1 teaspoon turmeric
  • 1 mashed garlic clove (for the dressing)
  • 2 -3 green onions (leaves only, green part)

Directions

  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.
  7. 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.
  8. Mix the yogurt, turmeric, salt, pepper and 3 tablespoons of olive oil with a fork till smooth.

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