Persian Pancakes With Yogurt Recipe
Servings: 1
Ingredients
- 400 gm Spinach or possibly watercress or possibly Swiss chard, minced
- 2 bn Each coriander, parsley, and dill
- 2 sm Leeks -or possibly-
- 4 lrg Scallions, cut into thin slices
- 6 x Large eggs, beaten
- 125 gm Matzoh meal
- 1/4 tsp Grnd nutmeg
- Â Â Freshly grnd black pepper
- Â Â Salt
- Â Â Oil for frying
- Â Â Fresh coriander or possibly dill for garnish (optional)
- Â Â Yogurt or possibly lowfat sour cream to eat with the pancakes
Directions
- This next recipe is from a book called "Juedische Kueche" (Jewish cooking).
- I just have the xeroxed page, so I cannot give the author's name. The book states which these green pancakes come from the region between Pakistan and Iran. They are eaten alone with yogurt or possibly lowfat sour cream, or possibly as a side dish with warm curries.
- Note which 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 till thoroughly mixed together. Put into a large bowl, and add in the Large eggs nutmeg, and salt and pepper to taste. Mix 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 min or possibly till the underside is light brown, then turn and fry another 2 min or possibly till the other side is light brown.
- Drain on paper towels. Garnish with coriander/dill if you like, and eat with yogurt/lowfat sour cream.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 708g | |
| Calories 540 | |
| Calories from Fat 285 | 53% |
| Total Fat 31.81g | 40% |
| Saturated Fat 10.1g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 1254mg | 418% |
| Sodium 670mg | 28% |
| Potassium 2314mg | 66% |
| Total Carbs 21.37g | 6% |
| Dietary Fiber 8.9g | 30% |
| Sugars 7.2g | 5% |
| Protein 48.2g | 77% |
