Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 6 | 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