Wild fresh dill (shomar) is plentiful in Lebanon this time of year. I had no excuse whatsoever not to pick a good handful (it smells like anise when rubbed slightly), and make these hotcakes. It is the traditional way in the rual areas to forage wild dill and make fritters with some added flour. I just had some quinoa left and thought of making these instead, baked instead of panfried. They turned out light and delicious. Served at room temperature with pickles and fresh salsa, they make a oh-so-healthy lunch course or light dinner.
NOTE: Fresh dill can be replaced with Italian parsley or a combo of fresh herbs.
Prep Time: 20 minutes
Cook Time: 15 minutes
Passive Time: 15 minutes
3 tbsp olive oil or other oil
4 large eggs whisked
1 small onion chopped
1 cup fresh dill chopped very fine
1/2 cup quinoa white
1 cup stock (veggie, chicken) or water
1 teaspoon garlic mashed, to taste
1/2 teaspoon sumac or lemon rind
1/2 teaspoon turmeric or ground coriander
1 teaspoon salt to taste
1. Bring the stock to a boil in a saucepan and drop the quinoa, stirring slightly. Simmer for 15 minutes until cooked and the liquid has evaporated. Set aside to cool.
2. Mix the remaining ingredients and combine with the cooled quinoa. Pour into a lined cupcake pan and bake in a preheated 350F oven for about 15 minutes or until puffed and golden on the top. Serve warm or at room temperature with the trimmings if desired.
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