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Sabzi Kuku

This is a delicious Persian dish, an herb pancake traditional at Shavuot, but just as popular any other time of year. It is from Hannah Levy, who brought it with her from Meshhed, Iran. She points out that any herbs and suitable greens can be used, and the combination varies depending on the season. In Iran, the greens are ground in a mortar with a pestle, but a food processor also does a fine job.

ingredients

serves 4
4 cups chopped spinach or Swiss chard
2 sprigs each fresh parsley, coriander, and dill
2 leeks, thinly sliced
6 eggs
salt and black pepper
1 cup matzo meal
4 tablespoons oil

method

1. Grind the greens and herbs in a food processor until smooth; you may have to do it in a couple of batches.

2. Combine in a large bowl with the eggs, then season to taste. Stir in the matzo meal.

3. If the mixture is too stiff to drop easily from a spoon, add a little water. It should have the consistency of thick cream.

4. Heat the oil in a skillet over high heat. When oil is very hot, drop 1 or 2 tablespoons of the mixture into the pan to make pancakes about 3 inches in diameter.

5. Cook 2 minutes, then turn them and cook another 2 minutes.

6. Drain the pancakes on absorbent paper, and continue to make more until batter is used up.

7. Serve warm or cold with cream or cottage cheese.

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