Georgian potato pancakes (Labda) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 272) by Gil Marks

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Georgian vegetable salad (Pkhali); Georgian mushrooms in sour cream (Soko arajanit)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee.

  • ashallen on September 28, 2019

    Not good at all. We found the flavor to be odd and muddy in an off-putting way. I used clarified butter for the sautéing step - what could be bad when it's fried in butter? - but even that wasn't enough to save it. The browned exterior was kind of tough. The interior was pasty and mushy. The cooked pancake was not cohesive - it was floppy and so wanted to fall apart that I ended up serving it in chunks. The recipe specifies boiling the potatoes first for 25 minutes but is unclear on whether to cook them whole or cut. My medium-sized uncut Yukon Gold potatoes were not ready for any kind of mashing after 25 minutes - I ended up cutting them in half after 25 minutes to speed up the cooking, but they probably absorbed more water as a consequence. While the preparation issues could probably be worked out, the flavor isn't good enough for me to want to try!

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