Hello ladies and gents this is the viking telling you that today we are going to the romantic country of ...
TURKEY
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, along with traditional Turkic elements from Central Asia (such as yogurt and mantı), creating a vast array of specialities—many with strong regional associations.
MUCVER
Ingredients (serves 4):
- 1kg coarsely grated courgettes
- 1 cup white flour
- 2 grated onions (or chopped very finely in food processor)
- 4 eggs
- 250g crumbled Turkish white cheese (you can substitute with feta cheese)
- 2 tablespoons finely chopped dill
- 1 tsp sea salt
- ½ tsp pepper
(you can fry one fritter to check the seasoning, then adjust to your liking)
Preparation:
Oil for cooking. (Preferably one with not much taste like sunflower or a very mild olive oil)
- Put the courgettes in a clean cheese cloth or tea towel and squeeze out any liquid. (You can also salt the courgettes and leave them for a little while to ensure you get out more moisture).
- Mix all the ingredients together in a large bowl. You are aiming for the mixture to be like a thick batter.
- Pour one cup of oil into a frying pan. Bring to a medium heat.
- Put approx two tablespoons of batter for each fritter in the frying pan. Pat them down so they become like flat, round patties about one centimetre thick. Fry until golden brown on both sides. With a slotted spoon transfer to kitchen paper to drain off excess oil. Then serve whilst still piping hot.
- Hey Presto – Mucver!
We hope you like this post and as always have a chilled day from the viking.
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