Recipe for a delicious meze of various Mediterranean inspired foods and flavours, including Mucver (Turkish zucchini fritters)
8 zucchinis – chop off ends and grate coarsely
2 eggs – beat (from your pantry)
2 tbsp parsley – chop finely
1 tsp dried dill
2 tbsp fresh mint – chop finely
4 stalks spring onions – chop of ends and slice finely
100g feta – crumble into small pieces
1 tbsp paprika
1 1/2 cups soy flour
200g haloumi cheese – cut into thick slices (7mm)
1 tsp yellow mustard seeds
1 aubergine – cut into small cubes
1 bell pepper – cut into small cubes
1 onion – peel and chop finely
1 tbsp red wine vinegar
1 clove garlic – crush, peel and chop finely
1 tub plain yoghurt
butter, olive oil, salt & pepper (from your pantry)
paper towels (from your pantry)
Make the Mücver (zucchini fritters) by placing the following prepared ingredients in a large mixing bowl: zucchinis, eggs, parsley, dried dill, fresh mint, spring onions, feta, paprika, salt and pepper. Mix gently together. Slowly add in the soy flour and mix gently again. It will make a coarse, loose mixture.
Put a few glugs of olive oil in a large, non-stick frying pan on medium heat. Drop tablespoonfuls of the mixture into the pan to make bite size fritters, leaving ample space between each one. (You’ll have to make these in batches). Leave them alone to sizzle gently in the oil for about 2 minutes until nice and golden brown on the underside. Then gently turn each one over (using two spoons) and pat the fritter to make it nice and flat (so it cooks through). Leave to cook gently for another 2 minutes on the other side. Take one out to test if it’s cooked – cook a little longer if needs be. Make sure your pan is not too hot – you want them nice and golden. When done, remove from pan and drain on paper towels.
To make the Mediterranean vegetables, heat a few glugs of olive oil in another pan on medium heat. Add the mustard seeds and allow to cook for about 30 seconds – be careful they will pop and burn if your pan is too hot. Then add the onions, salt and pepper and sauté for about 5 minutes until soft and translucent. Now add the bell pepper and aubergines. The aubergines will soak up all the oil at first, just wait a few minutes until they release some liquid back into the pan and if it’s still a little dry you may want to add a little more olive oil to the pan (pouring it in around the edges). Cook the mixture for about 8 to 10 minutes until all the vegetables are done. Lastly mix in the red wine vinegar.
Put a few knobs of butter in another pan on medium heat. When the butter has melted, pan fry the haloumi slices for a few minutes on each side until soft and golden brown.
Mix the garlic into the yoghurt in a small serving bowl.
To serve, divide the slices of haloumi between the plates, spoon the Mediterranean vegetables on top. Place Mücver (zucchini fritters) on the side with a dollop of garlic yoghurt.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.