Mücver (Zucchini & Dill Fritters)
Earlier in the year I was lucky enough to go on a holiday to Turkey with my boyfriend to visit his family and see his country. When we first landed off the plane in Ankara, Turkey it was about 3AM in the morning. By the time we got to his aunt Yaprak's house it was around 5AM in the morning. However as soon as we entered the house, despite the time, there were about 15 different dishes already prepared which were quickly pulled onto the kitchen table for us before we could open our mouths. We were not allowed to go to bed until we had eaten, and in true Turkish style, one plate was not considered eating - we had to have at least two each. The first thing that caught my eye, and my tastebuds was something my boyfriend had already hyped to me before we went to Turkey "these things are the best ever - you can just eat 10 and not even realise!" and he was right. Although I didn't eat 10 that first night, these little beautiful zucchini & dill fritters also known as Mücver (Mooj-ver) were so light, delicate and flavoursome that it was impossible not to fall in love straight away.
Over my time in Turkey, Yaprak and Suna (my new Turkish grandmother) taught me so many beautiful recipes that I knew it was unfair of me to not share them. Mücver was just the beginning of the amazing food I was to eat in Turkey, and I can safely say Yaprak and Suna are by far the best cooks in the country! I feel very honoured that I now have some of the treasured family recipes under my belt ready for me to cook any time I please. Each time I do recreate one of these recipes at home in Australia, I immediately get transported back to my summer in Turkey and it's amazing cuisine.
This recipe is part one of an eight part recipe feature I will present over the upcoming weeks sharing with you these family recipes and stories from my time in Turkey. Whilst I have made a few minor adjustments to some recipes to make them even a little bit healthier, the recipes on their own are so beautiful and are very easy to create at home. This is a recipe I highly recommend everyone tries at home, as it really is just so simple and delicious.
Whilst in Turkey we did an amazing road trip around the country from Ankara to Cappadocia, then down around the coast all the way through to Istanbul. It was a holiday to remember with my lovely new Turkish family around us the whole way. I cannot thank Yaprak enough for showing me her country and for always making sure my belly was fed and we were well adventured and rested. We got to see some absolutely beautiful places and got to stay in some of the most mind blowing towns on earth (staying right on the Mediterranean with just steps to take you from your room to the water!?). All of these places and memories I will never ever forget about.
Food is by far the biggest thing in Turkey and it is what brings families together and even strangers. There are no fonder memories than helping Yaprak and Suna in the kitchen and then sitting down for a big long family meal. The colours on the tables are always the most beautiful part, with so many different textures and dishes on each spread. Everything is always served with beautiful breads and crunchy fresh peppers and vegetables. Fresh pickled items and amazing cheeses. It is a place you cannot go and not fall in love with the cuisine, as so much love has gone into each and every dish it just flows through your body.
I hope everyone enjoys this recipe feature as much as I do, and you can all get a glimpse into the beautiful people and food of Turkey.
Prep time: 10 minutes
Cooking time: 15 minutes
2 zuchinnis - grated
1 brown onion - grated
3 eggs (for vegan substitute with 3 flax eggs or 'no egg')
1 tsp bicarb soda
1 tsp lemon juice
1 tsp salt
1/2 tsp cracked black pepper
1/2 tsp red pepper
1/2 bunch dill
1/4 bunch mint
1 cup white spelt flour or buckwheat flour
1 tbsp macadamia oil (or another high smoke point oil)
Place all ingredients into a bowl and stir, adding in more flour 1tbsp at a time if needed.
Heat a non grease fry pan, and place in the macadamia oil. Place over a low-medium heat and place in 1 dessert spoon of mixture at a time to create small pancakes. Flip after 2 minutes or once golden. Remove and set aside. Keep cooking the mucver until all mixture has been used.
Eat immediately or store in an air tight container for up to 5 days in the fridge.
Serve with yoghurt or labneh, peppers and marinated spicy olives.