RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Latkes: Lentil w/Onion-Labneh Confit - dairy
Celia Regev's version of the latke might actually resemble the fried pancakes made centuries ago from lentils, barley or flour. Potatoes were not commonly used until the late 17th or early 18th century, when they arrived in Europe from the Americas. "In Eastern Europe, Jews added potatoes," said Zalman Shoval, Israel's ambassador to the United States. "Potatoes are what Jewish people could afford in Russia because potatoes were the cheapest sort of food." LENTIL LEVIVOT (pancakes) ~~~~~~~~~~~~~~ Adapted from Celia Regev Time: 45 minutes 3 tablespoons extra virgin olive oil 1 cup diced onion 1 cup cooked lentils ( 1/2 cup uncooked) 1 cup precooked rice (any kind will do) 1/4 teaspoon cumin 1/8 teaspoon ground coriander Salt and freshly ground pepper to taste 2 large eggs 1/2 cup plain yogurt 1/4 cup finely chopped cilantro or parsley One-third cup all-purpose flour Peanut or canola oil for frying. 1. Heat oil in nonstick frying pan, and saute onion until translucent. Remove, and set aside. 2. In a bowl, place lentils, rice, cumin, coriander, salt and pepper to taste, eggs, yogurt, cilantro and flour. Fold in the onion, and mix well. Set aside. 3. Heat a nonstick frying pan with a film of oil. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towel. Serve as is or with a dollop of labneh (strained yogurt), topped with a confit of onions and a sprig of cilantro. Yield: about 20 pancakes CONFIT OF ONIONS WITH LABNEH SAUCE ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Time: 45 minutes 1/4 cup extra virgin olive oil 3 large onions, sliced in rings 2 teaspoons pomegranate concentrate (optional) 1/2 cup labneh (strained yogurt)* 1/4 teaspoon ground coriander Salt and freshly ground pepper to taste 1 bunch fresh cilantro. 1. Heat oil in nonstick frying pan, and add onions. Reduce heat to low, and cook very slowly, adding a little water if necessary, until onions become golden brown. This may take as long as 30 minutes. The longer you cook, the more flavor in your confit. 2. Remove onions to a bowl, and add pomegranate concentrate if desired, mixing well. 3. Place labneh in another bowl. Add coriander and salt and pepper to taste. Place dollop of labneh on each latke, and top it with the confit of onions topped with a fresh sprig of cilantro. Yield: 1 cup confit. *Recipe in archives on ~Cheese & Eggs~ page. Joan Nathan New York Times
