Yield: 1 Servings
|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 \N||Eggs, beaten|
|125 grams||Matzoh meal|
|¼ teaspoon||Ground nutmeg|
|\N \N||Freshly ground black pepper|
|\N \N||Oil for frying|
|\N \N||Fresh coriander or dill for garnish (optional)|
|\N \N||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