The Mücver Variations

29 June 2017

This time round on Knidos Cookery Club we’re revisiting an old favourite – mücver, Turkey’s tasty courgette fritter.

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Could this be called a pea fritter?

The mücver usually served up in Turkish eateries are made from grated courgettes, so we’ve decided to spice up this old favourite by adding some other ingredients. Why not try them with fresh peas or grated carrot? Mushrooms work well, as do green beans.

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Putting some carrots in the mix

You can even add all these ingredients to the basic mix, chuck in a few chopped almonds or walnuts and, hey presto, you have a chunky veggie nut burger!

Serve the fritters in a pita, on a baguette, in a burger bun, rolled up in flat lavaş bread or just plain with a salad and condiments of your choice.

Ingredients (for around 8 fritters)

Two medium-sized courgettes

One small onion

One egg (or 15 ml of olive oil for vegan version)

Choose one or more from: 100 g chopped mushroom / grated carrot / peas (fresh if you have them, otherwise frozen or tinned) / sliced green beans (use 50 g of each if using more ingredients)

50 g of plain flour

Bunch of parsley, mint and/or dill (if you like that sort of thing)

Dried herbs to taste

A generous sprinkle of sesame seeds

An  optional dusting of chili flakes and grated cinnamon

Salt and pepper

A dash of olive oil for frying

Plain yogurt for serving

Method

Grate or chop up the courgettes and the extra of your choice (mushroom, carrot  peas, green beans or even all three) finely and mix with the chopped onion. Add fresh parsley, mint and/or dill, dried herbs, chili flakes, cinnamon, sesame seeds salt and pepper and blend well.

Make a well in the centre of the mix and break the egg into it. Sprinkle in the crumbled white cheese. Mix well. (Vegan readers should skip the egg and add 25 ml of olive oil instead)

Gradually add the plain flour and blend  until the mixture has quite a thick consistency – you don’t want it to be too wet and sloppy.

Drizzle some olive oil in a frying pan and put over a medium heat.

Place golf ball-sized scoops of the courgette mixture into the pan and flatten with a spatula or fork.

After a few minutes turn the fritter. Keep cooking until both sided are a golden-brown colour.

Serve hot with a dollop of yogurt on top.

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Avocado + Egg = Brunch Heaven

9 February 2017

This week at Knidos Cookery Club we have a guest post that combines two of our all-time fave foods: avocado and egg, dished up with olives, beetroot with walnuts and halloumi cheese.

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Avocados love the mild winters of the Knidos region as the shores of the Mediterranean Sea provide ideal growing conditions for this large green fruit that’s packed with nutritious vitamins and healthy fats.

Our guest chef Jasha, who has worked in the hospitality industry in the UK, has kindly agreed to share her favourite way of combining eggs with avocado. Served up with pan-seared halloumi, olives and grated beetroot with walnut, this great dish sent us into brunch heaven!

Ingredients 

One avocado per person

Two eggs per person

250 g pack halloumi cheese cut into four slices (enough for two people)

Black and green olives

A few scoops of olive paste

One grated large beetroot (raw or cooked) mixed with 50 g crushed walnuts and two teaspoons of sour cream or natural yogurt

Black pepper and red chili flakes

Method

Slice the avocados in half and remove the stone. Be careful not to stab yourself in the hand as I once did – it’s apparently quite a common kitchen injury. Scoop out some of the flesh to leave a hollow space for the egg.

Place the avocado halves in a baking dish, round side down, and pour an egg into the scooped out shell. Grind some black pepper over each egg and bake the avocados in an oven pre-heated to to 200 c /gas mark 6 for 20 minutes or until the underside of the eggs are cooked. Finish the eggs off under a grill and then season with some red chili flakes and a grind of black pepper.

While the eggs are cooking, fry the halloumi slices in a non-stick or heavy-based frying pan until browned on both sides.

Serve the avocados immediately with the pan-seared halloumi, beetroot and walnuts, olive paste and olives and some doorsteps of fresh bread.