When we lived overseas, sometimes my parents’ house looked like the United Nations. They frequently had gatherings of 30 or more people drawn from the ex-pat community, mostly fellow scholars at the university. There were British, Australian, Austrian, Nigerian, Sudanese, Iranian, Afghani, Palestinian, Egyptian, Korean, Indian, and other folks that came around regularly. My mom got this recipe from a quiet sweet Iranian woman who had fled Iran with her husband during the Revolution in 1979. She had a kind of retro Agnes Moorehead look, not as in her wild Bewitched days, but as in her 1940s film work. Speaking neither English nor Arabic, she did a lot of smiling and nodding while her husband visited at length with my father.
Persian Cheese Wafers from Mrs. Nazami
½ c melted butter
½ c yogurt
2 eggs
1 ½ c grated cheddar cheese
3 c flour
Baking powder
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