Try this Persian Pancakes with Yogurt recipe, or contribute your own.
Suggest a better descriptionThis next recipe is from a book called "Juedische Kueche" (Jewish cooking). I just have the xeroxed page, so I cant give the authors 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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Serving Size: 1 Serving (2054g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2890 | ||
Calories from Fat: 1612 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 179.1g | 239 % | |
Saturated Fat 49.2g | 246 % | |
Monounsaturated Fat 73.7g | ||
Polyunsanturated Fat 29.4g | ||
Cholesterol 6345mg | 1952 % | |
Sodium 2102.8mg | 73 % | |
Potassium 2158.2mg | 57 % | |
Total Carbohydrate 116.8g | 34 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 112.8g | ||
Protein 201.3g | 288 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2890
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