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: 40 mins
• 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

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.