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Zenkoul
6 cloves garlic, minced
1- Informations about zenkoul
4 cups of water
“Zenkoul” is a traditional Juice of 2 lemons
Lebanese recipe mainly known in 1 pinch of rice
West Bekaa, prepared during Lent and Olive oil
on Good Friday. The method of prepa- 1 tablespoon of pomegranate
ration varies from one village to an- molasses
other: some add sumac instead of
pomegranate molasses, others use 3-The way to prepare it
vinegar instead of lemon juice; dried Preparation of the dough;
mint is sometimes sprinkled at the end. Mix flour, burgul,
Zenkoul is a similar recipe to Kebbit el pepper, salt and water
Rahib (Monk’s Kebbeh) and Mansoufeh and knead to form
all prepared with the simple basic dough
ingredients bulgur and flour but vary Take small pieces of dough and
with their sauce. make balls or zenkoul with the
All in all, Zenkoul is a nutritious and palm of your hands, leave aside. In
delicious dish.
a large pot, put the chickpea with
Total Servings: 5
2 cups of water and leave to boil.
Preparation Time: 1 hour
Preparation of the sauce :
In a pan, fry the onion until soft,
2- Ingredients add the minced garlic
For the dough: When the water of the chickpea
1 cup of bulgur (fine) starts boiling, add the 2 remaining
½ cup of flour cups of water, the fried onion and
1 teaspoon of pepper garlic and the zenkoul
1 teaspoon of salt Add the rice and cook for 20
¾ cup of water minutes until the “zenkoul” is
done and the sauce is thick
For the sauce: Add the lemon juice and the
½ cup of chickpea, soaked pomegranate molasses
overnight Serve hot
Presented by:
2 medium onions, finely Christia Abdel Nour and Yara El Tahech
chopped
SSCC Sioufi (6ème-d-)
9 2 G E c ƒ Y ó O 0 1 2
