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Pomegranate pancakes with stewed cheeks

4 servings

40 minutes

Recipe by Alexander Mandron, chef of the Levantine restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

1252.5

kcal

68.3g

grams

69.2g

grams

89.6g

grams

Ingredients

4servings

800

ml

Pomegranate juice

200

ml

380

g

3

pc

5

g

5

g

100

ml

1

kg

Rocket (arugula)

to taste

Pomegranate seeds (arils)

to taste

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:
1. Beef cheeks: 1 kg

2
Mix the pancake batter. In a deep bowl, combine milk, pomegranate juice, flour, eggs, salt, and sugar.
Required ingredients:
1. Milk: 800 ml
2. Pomegranate juice: 200 ml
3. Wheat flour: 380 g
4. Chicken egg: 3 pieces
5. Salt: 5 g
6. 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:
1. Olive oil: 100 ml

6
Place the pancakes on a plate.

7
Place the stewed meat next to them.
Required ingredients:
1. Beef cheeks: 1 kg

8
Next, add arugula and pomegranate seeds.
Required ingredients:
1. Rocket (arugula): to taste
2. Pomegranate seeds (arils): to taste

9
Season with sumac.
Required ingredients:
1. Sumac: to taste

10
To serve.

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