Monthly Archives: September 2012

Mücver: Turkish Zucchini-Feta Fritters with Mint Lebneh Dip

Few things delight me as much as fried veggie goodness. Enter mücver, the Turkish zucchini pancake with feta and dill that are a hypnotic celebration of Mediterranean flavor.  Entering the season of the squash, these indulgent savories make a lovely addition to an early autumnal dinner party.  This recipe uses chick pea flour, making them a welcome treat for your gluten-free guests. To your health!
 
 
 
 
Prep Time: 35-45 minutes
Cook Time: 10-15 minutes
Serves 6-8
 
Ingredients:
Lebneh (Strained Yogurt Dip)*
1 32 oz container of organic plain whole milk yogurt
3 mint leaves, chiffonade cut (stacked, rolled, and cut into razor thin strips)
Olive oil to drizzle
 
Mücver (Pancakes)
6 medium zucchini, peeled and shredded
2-3 large carrots, peeled and shredded
3 eggs
4 cups chick pea flour
1 1/4 cups feta, crumbled
1/3 cup fresh parsley, chopped
1/3 cup fresh dill, chopped
3 tbsp coconut oil
2 tbsp ground marash pepper
1 tbsp kosher salt
 
Directions:
Lebneh
1) Line mesh strainer with a thick paper towel or cheesecloth. Stack strainer securely on top of deep mixing bowl.
2) Carefully pour yogurt into straining apparatus. Lightly wrap with saran wrap and allow to strain in fridge overnight.
3) When ready to serve drizzle with olive oil and chiffonade mint.
 
Mücver (Pancakes)
1) In a large colander, combine shredded zucchini and carrots and strain for 30-60 minutes, allowing excess moisture to drain (for easier patty-making :-) )
2) In a large mixing bowl, thoroughly fold in chick pea flour, eggs, feta, fresh herbs, marash pepper, and salt and mix to even consistent texture.
3) Line large platter with sheet of wax paper. Create 20 evenly formed 1/4 cup round patties using measuring cup. Continue to use wax paper to stack layers.  Place platter in freezer for 5-10 minutes.
4) Heat cast-iron skillet over medium-high for 1 minute. Add 1 tbsp of coconut oil. Add 5-6 patties evenly spaced in skillet, sauteeing for 2-3 minutes on each side until they are golden brown.  Allow cooked patties to cool on platter lined with paper towels. Repeat process in 2-3 more batches.
5) Serve immediately and enjoy!
*You can easily buy the readily available strained greek-style yogurt.  I grew up making my own lebneh and to me it makes all the difference.  Purer, richer taste and texture and so little effort.