Pomegranate pancakes with stewed cheeks

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

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

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

Let the dough rest for a while.

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

Place the pancakes on a plate.

Place the stewed meat next to them.

Next, add arugula and pomegranate seeds.

Season with sumac.

To serve.