Search for anything:

Mchadi (Cornmeal Pancake)

corn, jewish, pancakes, russian

3 cup yellow cornmeal
1 1/2 cup water, cold

This plain, unseasoned pancake is eaten w/any Georgian dish that has gravy or sauce. It is usually pinched off, used to scoop up gravy and eaten out of hand. 1. Mix cornmeal & water together well. Form it into a round ball. 2. Heat a skillet over low heat. With wet hands, flatten cornmeal ball into a large pancake abt 1/2-inch thick. Put this into hot, dry skillet & cook over moderate heat for 5 mins or long enough to form a crust. Turn pancake over w/a spatula & cook for 5 mins more. Serve warm. Serves 4 to 6. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Yield: 1 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU