Description
A common casual eatery or street food item, these small cakes are perfect in pitas or eaten on their own and can be made ahead and packed for a quick lunch.
Ingredients
Scale
- 4 eggs
- 1 large onion, roughly chopped
- About 2 tablespoons matzo meal or breadcrumbs
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 1/2 bunch fresh mint
- 3 to 4 scallions
- 10 ounces (300 grams) ground beef or a lamb and beef mix
- salt and pepper to taste
- 2 to 3 tablespoons pine nuts (optional)
- vegetable oil for frying
To Serve: (optional)
- Pita, bread rolls, or ciabatta
- olive oil
- slices of red onion
- Tahini spread
- tomato slices
- chopped fresh herbs
Instructions
Prepare the pancakes
- Put the eggs, onion, matzo meal/bread crumbs, parsley, cilantro, mint, and scallions in a food processor. Pulse until the herbs are chopped. Transfer to a bowl.
- Add the ground meat, salt, pepper, and pine nuts and mix thoroughly. Heat a little bit of vegetable oil in a large nonstick frying pan. With a large spoon, ladle in pancakes that are 3 inches (7 cm) wide and fry over medium heat for 3 to 4 minutes on each side, until deep golden in color. Be careful not to crowd the pan (work in batches).
- Remove to paper towels to drain.
To Serve
- If desired, brush the pita with olive oil and toast in a hot pan or oven. Arrange the pancakes on the bread (it will absorb the flavorful juices) and top with red onion, herbs, tomato, and tahini spread. If not serving at once, store the pancakes in the refrigerator, they are delicious cold or at room temperature in a sandwich or as a light snack.
- Category: Side
- Cuisine: Syrian