I have made mücver throughout the summer without following a
recipe and each time making differently. This version, by far has been the
tastiest one. Most of the time, I do not add white cheese and I think I will
never make them again without it. The cheese adds such a wonderful flavor. I
was already full when I made these, but I couldn’t resist so I ate two while
making them. These are also great for little children who usually would not eat
1 medium onion
2 cloves garlic (optional)
½ cup chopped fresh parsley
½ cup crumbled Turkish white cheese (or feta)
1 tsp salt
1 tsp dried mint
1 tsp crushed red pepper
1 tsp baking powder
¼ tsp cumin
1 cup flour
1 cup olive oil
Peel the zucchinis in stripes and grate them along with the
onion. Squeeze all the juice out from the zucchinis and the onion. Add the rest
of the ingredients except the olive oil. Mix well.
Heat about ¼ cup of oil and place spoonful of the zucchini
Cook several minutes on each side until both sides are golden brown.
Remove and add another ¼ cup of olive oil for the next batch. Repeat this until
all the olive oil and the zucchini mixture is used up.
Serve with yogurt garlic sauce (crushed garlic mixed
with yogurt) at room temperature.
Labels: Appetizers, Side Dishes, Snacks, Vegetable Dishes, Vegetarian Dishes