IJEH B’LAHMEH HERB AND MEAT LATKES

Serves: 15 to 20 pancakes

For the pancakes:

4 eggs 1 large onion, roughly chopped About 2 tbsp (30 mL) matzo meal or bread crumbs 1 bunch fresh parsley 1 bunch fresh cilantro 1/2 bunch fresh mint 3 to 4 scallions (white and green parts) 10 oz (284 g) ground beef, or a lamb and beef mixture Salt and freshly ground black pepper 2 to 3 tbsp (30 to 45 mL) pine nuts (optional) Vegetable oil for frying

To serve (optional):

Pita, bread rolls, or ciabatta Olive oil Slices of red onion Chopped fresh herbs, such as parsley or cilantro Tomato slices Tahini spread

1. Prepare the pancakes: Put the eggs, onion, matzo meal or bread crumbs, parsley, cilantro, mint and scallions in a food processor. Pulse until the herbs are chopped. Transfer to a bowl.

2. Add the ground beef, salt, pepper and pine nuts (if using) and mix thoroughly.

3. Heat a little bit of vegetable oil in a large non-stick frying pan. With a large spoon, ladle in pancakes 3 inches (7.6 cm) wide and fry over medium heat for 3 to 4 minutes on each side, until deep golden. Be careful not to crowd the pan (work in batches). Remove to paper towels to drain.

4. 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 flavourful 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.

For a vegetarian version: Skip the meat. Increase the amount of matzo meal or bread crumbs to 5 tbsps (75 mL). You might also want to add 1 to 2 chopped and slowly sautéed onions for extra flavour.