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

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.

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, 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. ?