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Persian Pancakes with Yogurt |
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Persian Pancakes with Yogurt - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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400 gm
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Spinach or watercress or Swiss chard, chopped |
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2 bn
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Each coriander, parsley, and dill |
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2 sm
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Leeks -or- |
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4 lrg
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Scallions, cut into thin slices |
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6
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Eggs, beaten |
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125 gm
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Matzoh meal |
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1/4 tsp
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Ground nutmeg |
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Freshly ground black pepper |
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Salt |
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Oil for frying |
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Fresh coriander or dill for garnish (optional) |
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Yogurt or sour cream to eat with the pancakes |
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| Method: |
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.
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