Zenkoul

Instructions

• Dough:

  • Rinse the bulgur and let it soak in 1 cup of water for 1 hour. After soaking, the bulgur will absorb the water and soften.
  • Mix the soaked bulgur with salt, cumin, cinnamon powder, and allspice powder in a large bowl.
  • Gradually add the flour while kneading the mixture with your hands. Slowly pour in the water, kneading continuously until a soft dough forms that does not crack when shaped.
  • Cover the dough with plastic wrap and let it rest for 15 minutes.

• Shape the Dough Balls:

  • Lightly flour a flat surface. Take small portions of the dough and roll them into balls about the size of cherries. Set aside.

• Cook the Zenkoul:

  • Heat the olive oil over medium heat in a large pot. Sauté onions until slightly soft.
  • Add 5 cups of water and bring to a boil.
  • Once the water reaches a boil, gently drop in the dough balls, stirring gently.
  • Cover the pot and let it simmer over medium heat for 20-30 minutes, stirring occasionally.
  • Add garlic, lemon juice, and dried mint. Cook for another 10 minutes.

• Garnish and Serve:

  • Top with cooked chickpeas and serve hot.