Pomegranate pancakes with stewed cheeks

4 servings

40 minutes

Recipe by Alexander Mandron, chef of the Levantine restaurant.

Energy value per serving

• Calories: 1252.5
• Proteins: 68.3g
• Fats: 69.2g
• Carbohydrates: 89.6g

Ingredients

• Milk: 800 ml
• Pomegranate juice: 200 ml
• Wheat flour: 380 g
• Chicken egg: 3 pc
• Salt: 5 g
• Sugar: 5 g
• Olive oil: 100 ml
• Beef cheeks: 1 kg
• Arugula: to taste
• Pomegranate seeds: to taste
• Sumac: to taste

Cooking steps

1. Put the beef cheeks in a pan, add water, and simmer on low heat for 6 hours, occasionally adding water.

   Required ingredients:

   • Beef cheeks: 1 kg

2. Mix the pancake batter. In a deep bowl, combine milk, pomegranate juice, flour, eggs, salt, and sugar.

   Required ingredients:

   • Milk: 800 ml
   • Pomegranate juice: 200 ml
   • Wheat flour: 380 g
   • Chicken egg: 3 pieces
   • Salt: 5 g
   • Sugar: 5 g

3. Mix until homogeneous. If the dough is very thick, add room temperature water.

4. Let the dough rest for a while.

5. Fry in a hot pan with olive oil on both sides until cooked.

   Required ingredients:

   • Olive oil: 100 ml

6. Place the pancakes on a plate.

7. Place the stewed meat next to them.

   Required ingredients:

   • Beef cheeks: 1 kg

8. Next, add arugula and pomegranate seeds.

   Required ingredients:

   • Arugula:  to taste
   • Pomegranate seeds:  to taste

9. Season with sumac.

   Required ingredients:

   • Sumac:  to taste

10. To serve.