Persian pancakes with yogurt

When I want to try a sophisticated yet affordable kosher recipe, Elizabeth Wolf Cohen's book helps me. 

The tasty yogurt

I wanted to try this Persian recipe for a long time, but probably only this post-Hanuka blues was the necessary impulse to simply do it. As I trained my cooking hands in latkes for 8 days, coming each day with a new fancy idea, the pancakes were like the natural move towards another success in the kitchen. I modified at a certain extent the ingredients, eliminating the muscat, using 5 eggs instead of 6, normal meal instead of matzo meal and cayenne pepper instead of black pepper.

The ingredients needed for this wonderful recipe are:

- 400 gr. spinach; as it was almost impossible to find a fresh bunch of it, I used the frosten variant, equally tasty

- 2 scallions, finelly chopped

- 5 eggs, beaten

- salt, on taste

- 125 normal while meal

- coriander

- cayenne pepper

100 gr. oil for frying

For the yogurt:

I only added some pinches of cayenne and beat it together for a couple of seconds, and kept in the fridge at least 2 hours before use.

The famous pancakes

Add in a mixer the spinach, coriander and scallions, till you have a puree. Add the eggs, salt and pepper and the meal.

Pour the oil in the pan and wait for 3-5 minutes. Add small portions of the mixture and back on both sides. Let to rest on a backing paper for a couple of minutes.

Your gorgeous pancakes will be ready in less than 30 minutes.

Bon Appetit!