The best delicious Persian Pancakes With Yogurt recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Persian Pancakes With Yogurt recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Persian Pancakes With Yogurt.
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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
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.
Yields
1 Servings
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