Free Recipe Persian Pancakes with Yogurt
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Persian Pancakes with Yogurt Recipe
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
Persian Pancakes with Yogurt Preparation
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
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Persian Pancakes with Yogurt?
If you know a better Persian Pancakes with Yogurt Recipe please comment below.