Lemon Zenkoul

“Zenkoul” is a traditional Lebanese recipe mainly known in West Bekaa, prepared during Lent and on Good Friday. The method of preparation varies from one village to another: some add sumac instead of pomegranate molasses, others use vinegar instead of lemon juice; dried mint is sometimes sprinkled at the end. Zenkoul is a similar recipe to Kebbit el Rahib (Monk’s Kebbeh) and Mansoufeh all prepared with the simple basic ingredients bulgur and flour but vary with their sauce. All in all, Zenkoul is a nutritious and delicious dish.
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Lemon Zenkoul

Total Servings: 5
Preparation Time: 1 hour

INGREDIENTS

For the dough

1 cup Bulgur, brown fine bulgur
1/2 cup Flour
1 tsp. Pepper
1 tsp. Salt
3/4 cup Water

For the sauce

1/2 cup Chickpea, soaked overnight
1/4 cup Rice
2 medium Onions, finely chopped
6 Cloves Garlic, minced
4 cups Water
2 Fresh Lemon Juice, or, 1 tbsp. Pomegranate Molasses
Olive Oil

The small dough balls that are called “zenkoul”

Dough

Mix flour, bulgur, pepper, salt, and water and knead to form the dough

Take small pieces of dough and make small balls of zenkoul with the palm of your hands, leave aside

The sauce is simple and delicious

In a large cooking pot, put the soaked chickpeas with 2 cups of water, let it boil, then transfer to low heat until the chickpeas become soft.

In a pan, fry the onion until soft, add the minced garlic.

When the water of the chickpeas starts decreasing, add the 2 remaining cups of water, the fried onion, garlic, and the zenkoul.

Add the rice and cook for 20 minutes until the “zenkoul” is cooked and the sauce is thick.

Add the lemon juice, or, the pomegranate molasses.

Serve hot.

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