Persian Pancakes with Yogurt
| Yield: | 1 Servings |
| Categories: |
| 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 |
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