Drachena

Name: Drachena
Yield: Serves Two to Three
Cuisine: Russian
Ingredients: 4 tomatoes, peeled, seeded and chopped; 45 ml/3 tbsp wholemeal (whole-wheat) rye flour; 15 ml/1 tbsp olive oil; 1 bunch spring onions (scallions), sliced; 1 garlic clove, crushed; 150 ml/¼ pint/⅔ cup sour cream; 4 eggs, beaten; 30 ml/2 tbsp chopped fresh parsley; green salad, to serve; 25 g/1 oz/2 tbsp butter, melted; 60 ml/4 tbsp milk

Preparation info

Serves
Two to Three

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This Russian, vegetable-rich cross between an omelette and a pancake may also be made sweet, with sugar, fruit, honey or jam.

Ingredients

15 ml/1 tbsp olive oil
1 bunch spring onions (scallions

Europe
Russia
Starter
Vegetarian
Eastern Europe

Method

Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a frying pan and gently cook the spring onions for 3 minutes. Add