| 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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