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

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 bunch dill (80 g or 2 ounces)
• 1/2 cup cake flour (or all-purpose, just use a couple teaspoons less)
• salt, pepper
• 1 cup water
• 3 large eggs
• 1 medium 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)

Recipe

• 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.