| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 400 | g | Spinach or watercress or Swiss chard, chopped |
| 2 | bn | Each coriander, parsley, and dill |
| 2 | sm | Leeks -or- |
| 4 | lg | Scallions, cut into thin slices |
| 6 | Eggs, beaten | |
| 125 | g | Matzoh meal |
| 1/4 | ts | 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 |
INSTRUCTIONS
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@CompuServe.COM> Date: 03 Oct 96 20:54:11 EDT
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