Recipe - Persian Pancakes With Yogurt

400 g Spinach or watercress or
Swiss chard, chopped
2 bn Each coriander, parsley, and
dill
2 small Leeks or
4 lg Scallions, cut into thin
slices
6 Eggs, beaten
125 g Matzoh meal
One fourth teaspoon 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

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 JEWISHFOOD digest V97 #044

From: Karen Snyder 100130.1562@CompuServe.COM

Date: 03 Oct 96 20:54:11 EDT