In Lebanese cuisine, egg fritters with chopped parsley, fried in olive oil are common and everyday meals; this one uses dill and according to Nada Saleh in her book Splendors of the Levant it is a very old Lebanese recipe used by mountain folks.
I made a modern version of these dill fritters by using less flour, cooking them in a crêpe pan and stuffing them with carrot coins.
- 1 bunch of dill (80 g or 2 ounces)
- 1/2 cup of cake flour (or all-purpose, just use a couple teaspoons less)
- salt, white pepper
- 1 cup of water
- 3 Large eggs
- 1 medium white onion, chopped fine and fried in clarified butter or oil till translucent
- olive oil or clarified butter, as needed
- 3 cups of carrots, chopped like coins preferably, 2 tablespoons of brown sugar
- 1 cup of yogurt, 1 teaspoon of turmeric, 1 mashed clove of garlic (for the dressing)
- 2 or 3 green onions (leaves only, green part)
- Wash, 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, eggs, 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.
Recipe from Nada Saleh Seductive Flavours of the Levant, adapted.
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