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About Georgia

from 30 April, 1999

 

Georgian Cuisine : Vegetables : Labda
Vegetables
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Note: This section is in update process

Labda
(Potato Pancake)

Labda is a Passover specialty of the Georgian Jews, but this large, rich pancake makes a quick and filling supper any time of the year.

Serves 8

1 pound of boiling potatoes
1 cup of finely chopped walnuts
2 tablespoons of finely chopped parsley
1/2 teaspoon of salt
Freshly ground black pepper
3 large eggs, beaten
2 tablespoons of butter
2 tablespoons of corn oil

Boil the potatoes until tender; peel and mash them. Stir in the walnuts, parsley, salt, pepper to taste and eggs, mixing them well.

In a 10-inch skillet with sloping sides, melt 1 tablespoon each of butter and oil. When hot, spoon the pancake batter into the pan, pressing down with a spatula to form and even pancake. Cook over medium high heat for about 4 minutes, or until the bottom of the pancake is brown and crusty. Slide the pancake onto a platter. Melt the remaining butter and oil in the skillet, then invert the pancake into the skillet and fry the other side until brown, about 4 minutes more. Slide onto a platter and serve, cut into wedges.

 


 

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