Zucchini are the most widely available summer squash in Turkey. They are very versatile, used in many dishes and their flowers are perfect for stuffing. These wonderful vegetarian fritters are fantastic accompanied by garlic-infused yoghurt or a leafy salad and crusty bread. You can enjoy them as a meze/appetizer for supper or light lunch dish. The bite-size versions make great party/finger food too. They are also wonderful served next day as a cold snack.

The trick with them is to make sure you squeeze out any excess water from the zucchini, after grating.

Ingredients

Serves 4-6

Preparation time: 30 minutes Cooking time: 25-30 minutes

3 medium zucchini (courgette), grated
150 gr / 6 oz Turkish white cheese or feta cheese, crumbled
1/2 medium onion, finely chopped
3 green (spring) onions, finely chopped
3 garlic cloves, finely chopped
1 bunch dill, finely chopped
3 eggs, beaten
45 ml / 3 tablespoons all-purpose (plain) white flour
Pinch of paprika or red pepper flakes (optional)
Salt and ground black pepper to taste
Canola oil (or sunflower oil) for shallow frying
Sprigs of dill for garnish

Garlic yoghurt to serve (optional)

Method

Place the grated zucchini in a colander, sprinkle with a little salt and leave to drain for 15 minutes. In a separate bowl, crumble or grate the feta cheese.

Using a tea towel, squeeze out any excess water from the zucchini and put in a bowl.

Transfer the flour to a large bowl and beat in the eggs. Add the remaining ingredients, season with salt and pepper and beat into a batter (Take care not to add salt if your cheese is salty). Mix well.

In a frying pan, heat enough oil to shallow fry. Using a tablespoon, drop the spoonfuls of batter mix into the hot oil. Fry over a medium heat on both sides until golden brown. Remove with a straining spoon and drain on absorbent kitchen paper towel.

If you prefer a lighter flavor, spread the mixture on a greased baking dish and bake (at 180 C / 350 F) for about 35-40 minutes, like my mother does. You can then cut into squares and serve.

Serve

This meze (appetizer) can be enjoyed warm or you can make it in advance, and serve as a cold meze. Garnish with sprigs of dill and accompany with garlic-infused yoghurt.

For garlic-infused yoghurt, crush a couple of garlic cloves with salt. Combine the plain yoghurt and garlic and beat until smooth. Add salt to taste.

Afiyet Olsun,

Ozlem

Note: Squash is an effective diuretic and its potassium content benefits those with high blood pressure. Dill is known to aid digestion.

Try this recipe for Baked Cauliflower with Feta, Dill and Onions (Karnabahar Mücveri).

www.ozlemsturkishtable.com

This recipe for the popular Kabak Mucveri is from Ozlem’s Turkish Table and was first published on 22 September 2017 with kind permission from Ozlem Warren.

The post Zucchini (Courgette) Fritters with Feta and Dill – Kabak Mucveri appeared first on Fethiye Times.

“Inspired by the delicious Zucchini/courgette fritters with feta; Mucver, as we call it in Turkish, this time I made this wonderful dish using cauliflowers. Rather than frying, I baked the cauliflower florets flavored with feta, dill, onions in the oven. The result has been equally delicious and lighter in flavor, served with a refreshing wedge of lemon.” 

Baked Cauliflower with Feta, Dill and Onions (Karnabahar Mücveri)

Serves 6

Ingredients

• 1 medium cauliflower (about 850 gr), cut into small florets
• 180 gr / 6 ½ oz. feta cheese, drained and crumbled
• 4 tbsp. / 60 ml all purpose (plain flour) – use gluten-free flour for gluten-free version
• 3 medium eggs, beaten
• ½ red onion, finely chopped
• 3 spring (green) onions, finely chopped
• 2 garlic cloves, finely chopped
• Small bunch of flat leaf parsley, finely chopped
• Small bunch of fresh dill, finely chopped
• 30 ml/ 2 tbsp. olive oil
• 10 ml/ 2 tsp. red pepper flakes or chili flakes
• Salt and freshly ground black pepper to taste
• Wedges of lemon to serve
• 22 cm x 22 cm (7”x7”) baking dish recommended

Instructions

1. Preheat the oven to 180 C / 350 F
2. Cut the cauliflower in small florets, wash and drain the excess water in a colander/sieve.
3. Beat the eggs in a small bowl.
4. Place the drained cauliflower florets in a large mixing bowl. Stir in the chopped red onions, garlic, spring (green onions), parsley, dill, olive oil and the crumbled feta cheese to the bowl.
5. Season with salt, ground black peppers and chili (red pepper flakes). Using your hands, combine all the ingredients. At this stage, you can check the seasoning – add more salt or peppers to your taste.
6. Stir in the beaten egg and flour to the cauliflower mixture and combine well.
7. Grease your baking dish with 15 ml/ 1 tbsp. olive oil and pour in the mixture to the baking dish.
8. Bake in the preheated oven (180 C / 350 F) for 25 – 30 minutes, until the cauliflower florets have a nice light brown color on top.
9. Slice and serve hot with a wedge of lemon and crusty bread aside. Cacik dip of yoghurt with diced cucumber and garlic or Shepherd’s salad with tomatoes, cucumbers and spring onion in lemon juice and olive oil dressing would go well with this delicious dish.

You can serve this baked cauliflower florets with Cacik dip of yoghurt with cucumber and garlic or the Shepherd’s Salad; it would make a delicious lunch or light supper with crusty bread and wedge of lemon aside. Baked Cauliflower with feta, dill, onions, Firinda Karnabahar Mucveri would also accompany grills well – delicious hot or cold.

You can find the recipe for Kabak Mucveri here:

Ozlem’s Turkish Table: Recipes from My Homeland

“If you enjoy wonderful hot and cold mezes, vegetables cooked in olive oil like this dish and more, I have included a large variety of vegetarian courses in my cookery book, Ozlem’s Turkish Table, available to order at this link.”

Afiyet olsun

Özlem

This article was first published with kind permission from Özlem Warren.

The post Baked Cauliflower with Feta, Dill and Onions (Karnabahar Mücveri) appeared first on Fethiye Times.