I blogged about wonderful mukver – turkish zucchini and feta pancakes before, and meant to make them today for breakfast.
But then i forgot to buy zucchini, was too lazy to go to the store and decided to use apples instead…
Well should i mention that my version was superior?

0.5 lb feta, 2 large golden delicious grated in food processor – skin and juice and all, 3 eggs, 3/4 cup of flour, 3 scallions, 1 tbs of dill.
Drop the batter on the hot saute pan by 1/3 cup measure (not full), flatten and fry for about 3mins on each side.
Serve with yougurt. Delicious with smoked fish.

Found a good source for real farmers cheese (tvorog in russian). And after couple trials found a good formula for syrniki – russian breakfast cakes.

1.5lb of firm full fat farmers cheese;
2 eggs;
1 scant tbs of sugar;
generous pinch of salt;
4 generous tbs of flour;
about 8mins on each side on med low heat (mark 2 at mine).

Greek cuisine has so many interesting dishes involving scallions and dill – my favorite herbs. Like this one i found in one of the books of Aglaia Kremezi. Chicken thighs braised with plenty of scallions and some white wine, braising liquid and scallions pureed and some lemon juice and dill added towards the end. The sauce is so nice – light, creamy and fragrant.
One trick i learned from Jeremiah Tower – marinate chicken for several hours in a paste of olive oil/garlic. This time i made a paste of scallions and olive oil. Scrapped it off before browning, but added the marinade to the braising liquid.
Served with brandy roasted baby artichokes.
In the morning shredded the remaining chicken, boiled some sour trahana (greek pasta) and dump then in the warmed sauce.