Quinoa hotcakes

April 23, 2015  •  Category:

quinoa fritters

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.

quinoa fritters

Quinoa hotcakes

Joumana Accad Mediterranean, Middle Eastern April 23, 2015 Mezze/Appetizers, vegetarian, fritters, quinoa, tagged,

12 servings

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


till holes form

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.

bake quinoa hotcakes

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3 Comments  •  Comments Feed

  1. Jonathan says:

    Thanks for this, Joumana.

    Is shomar also fennel? I always though dill was shabath?

    • Joumana says:

      @Jonathan: It is also fennel although in the US it is called dill. I have not heard shabath, not to say it may be called this also. What is funny is the same herb, like sage, has different names in different regions in a tiny country like Lebanon (as3een or meramiyeh); since there are over a million recorded words in arabic, I am not surprised 🙂

  2. Oui, Chef says:

    Dill is one of my favorite herbs, I love it in anything! How nice that you have it growing wild nearby.

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