persian pancakes with yogurt

Categories
None
Yield
1 Servings
MeasureIngredient
400 grams Spinach or watercress or Swiss chard, chopped
2 bunches Each coriander, parsley, and dill
2 smalls Leeks -or-
4 larges Scallions, cut into thin slices
Eggs, beaten
125 grams Matzoh meal
¼ teaspoon Ground nutmeg
  Freshly ground black pepper
  Salt
  Oil for frying
  Fresh coriander or dill for garnish (optional)
  Yogurt or sour cream to eat with the pancakes

This next recipe is from a book called "Juedische Kueche" (Jewish cooking).

I just have the xeroxed page, so I can't give the author's name. The book states that these green pancakes come from the region between Pakistan and Iran. They are eaten alone with yogurt or sour cream, or as a side dish with hot curries.

Note that you need a food processor (i.e. Cuisinart) for this recipe.

In the food processor, puree the spinach/watercress/Swiss chard, with the fresh herbs and leeks/scallions until thoroughly mixed together. Put into a large bowl, and add the eggs nutmeg, and salt and pepper to taste. Fold in the matzoh meal. The batter should be fairly thick. Heat oil in a large frying pan, over high heat. Drop tablespoonfuls of the batter in the heated oil, and fry about 2 minutes or until the underside is light brown, then turn and fry another 2 minutes or until the other side is light brown.

Drain on paper towels. Garnish with coriander/dill if desired, and eat with yogurt/sour cream.

Posted to JEWISH-FOOD digest V97 #044 From: Karen Snyder <100130.1562@...> Date: 03 Oct 96 20:54:11 EDT

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