"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.

Total Servings: 5

Preparation Time: 1 hour

Ingredients:

For the dough

1 cup of bulgur (fine) ½ cup of flour 1 teaspoon of pepper 1 teaspoon of salt ¾ cup of water

For the sauce

½ cup of chickpea, soaked overnight 2 medium onions, finely chopped 6 cloves garlic, minced 4 cups of water Juice of 2 lemons 1 pinch of rice Olive oil 1 tablespoon of pomegranate molasses [caption id="attachment_1074" align="aligncenter" width="900"] The small dough balls that are called "zenkoul"[/caption] Preparation Steps: Dough

1. Mix flour, burgul, pepper, salt and water and knead to form dough
2. Take small pieces of dough and make balls or zenkoul with the palm of your hands, leave aside

[caption id="attachment_1075" align="aligncenter" width="675"] The sauce is simple and delicious[/caption]

1. In a large pot, put the chickpea with 2 cups of water and leave to boil
2. In a pan, fry the onion until soft, add the minced garlic
3. When the water of the chickpea starts boiling, add the 2 remaining cups of water, the fried onion and garlic and the zenkoul
4. Add the rice and cook for 20 minutes until the “zenkoul” is done and the sauce is thick
5. Add the lemon juice and the pomegranate molasses
6. Serve hot 

[caption id="attachment_692" align="alignnone" width="900"] Zenkoul sprinkled with dry mint[/caption]