Lebanese Dill Purses With Carrot Coins (Ejjet Al Shomar W Jazar)
"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
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 bunch dill (80 g or 2 ounces)
- 1⁄2 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
- 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.
- Chop the onion fine and fry in oil or clarified butter, cover the skillet for 5 minutes till translucent.
- 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.
- 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.
- 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.
- 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.
- Mix the yogurt, turmeric, salt, pepper and 3 tablespoons of olive oil with a fork till smooth.
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RECIPE SUBMITTED BY
mickeydownunder
ADELAIDE, 0
<p>G'day! I'm 51, married, born and bred in NY, am now an Aussie who calls Australia home! I love animals, nature, reading, entering competitions and consider myself S-P-O-N-T-A-N-E-O-U-S and B-U-B-B-L-Y in my personality! I am quite FASCINATED with people and things U-N-I-Q-U-E, JUST like ME! I am VERY P-A-S-S-I-O-N-A-T-E about cooking and trying recipes from all world cusines! I LOVE to eat and enjoy our South Australian red wine! :)I have started a Home Cook blog which I am EXTREMELY P-A-S-S-I-O-N-A-T-E about called What's On The List? and I hope to be able to inspire people around the world one recipe and one event at a time too! http://whatsonthelist.net So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>
