INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 557
Calories From Fat: 268
Total Fat: 29.9g
Cholesterol: 1116mg
Sodium: 1755.3mg
Potassium: 2521.8mg
Carbohydrates: 28.2g
Fiber: 10.6g
Sugar: 8.9g
Protein: 48.3g