Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, March 20, 2005

Zucchini Pate


Zucchini Pate
1 medium size zucchini, washed
1/2 cup crumbled feta cheese
2-3 green onions, chopped
1/2 cup parsley, chopped
1/2 cup fresh dill, chopped
1 tbsp flour
2-3 garlic cloves, chopped
1 2 eggs
1 tsp baking powder
Black pepper

First grate zucchini and then squeeze with your hands to get the water out. Then add all the ingredients above, with the egg going in last (as it quickly makes the mixture watery quickly). Mix with a wooden spoon.

Pour some sunflower oil in a large skillet, about 1 cm deep. When the oil warms up, take a lump of the mixture (a couple large spoons' worth) and put in the skillet. Fry each side approximately 3 minutes at medium-high heat. When done, put the pieces on a plate with a paper towel to soak up extra oil.

Serve with a bit of yogurt on top of each piece - yogurt with garlic especially goes well. Mucver can also be a great sandwich for lunch:) I highly recommend it.

* This is a vegetarian dish.

Zucchini Fritter Sandwich

Mücver Sandviç
Turkish Zucchini Fritter Sandwich makes a fabulous lunch. This healthy sandwich is perfect for the lunch box or is great for school:)



At 5:57 AM, Anonymous Anonymous said...

I am so happy that I found your blog! I prepared this recipe today with your stuffed zucchini and kisir recipes and it was simply gorgeous! I had to add one more egg because the first batch fell into small pieces. But with 2 eggs it worked properly!

At 10:05 AM, Blogger Binnur said...

Hi Agnes,
Thank you for the nice comment:)
I changed the egg part. You're right, 1 or 2 eggs would be better.
Sometimes zucchini is too much, sometimes eggs are too small:) Thank you for sharing your experience:)

At 2:23 PM, Anonymous Anonymous said...

thank you so much I had this food about 5 years ago and loved it so much I so happy I found this web page Lori

At 12:03 PM, Anonymous Anonymous said...

This is the best recipt in the world everyone keep eating it I had to make it a second time it takes about 10 min. total next time I will double the recipt oh 1 quick queston I used regular onions but the recipt says green onions should I have used scallions

At 4:09 PM, Blogger Binnur said...

I am glad you all liked the recipe:). I don't use regular onions for this recipe. But I can see it tuned out very good:) Sure you can use scallions.

At 7:21 AM, Anonymous Anonymous said...

Just made these for lunch and they were really good. We replaced dill with fennel as that it what we have loads of in the garden right now. Another good recipe to keep for when we have a glut of courgettes next summer (sadly this season is now basically ended what with the cold and wet August we've had).

At 4:24 PM, Blogger Kurd on the Run said...

Hi Binnur,

Thank you so much for this wonderful website. My mother is a great chef, and I remember her making a lot of these dishes when I was younger, but unfortunately it is hard for me to get recipes from her because she doesn't use any measurements and gets very impatient when I do ask for help. Because of our busy schedules, and because I do not live at home anymore, it is a rare occasion that I get to watch her cooking. Your recipes, however, provide me with a solid and delicious base for all of these dishes. Thank you again! I look forward to making Mucver tonight. :)


At 8:33 AM, Anonymous Anonymous said...

Hello Binnur, Please help me with this recipe! I've made it several times, but I can't seem to get the right consistency or I have a problem with frying things. The heat was on medium low, but they burned too quickly and the insides didn't seem to cook well enough. Then I tried making them smaller, but they just turned into small burned mucver. Do the insides firm up after you take them off the oil? Sorry for so many questions, but I love this dish when it's cooked properly.


At 7:26 PM, Blogger Binnur said...

After frying them, the inside of the mucver supposed to firm up. Mucver's size should be 1 tablespoonful. It seems that yours have been too thick.

At 8:39 PM, Anonymous Martha said...


I am wondering if you have a recipe for Kabak dolmasi (with grounded lamb, I supposed?) That way, I can make this lovely pancake with the carvings and the dolmasi at the same time :)



At 8:56 PM, Blogger Binnur said...

Hi Martha,
I've already posted the recipes that you asked for. Please use google search box or the sections in my site to find them:)

At 4:24 PM, Anonymous Siri said...

hi Binnur,

the recipe sounds great! I just have one question, what is ment with 'grate' the zucchini? I am Dutch and did not know the meaning of the word. I found two translations, either it ment to rasp (which seems the most obvious one to me) or to roast the zucchini, but I am not certain which one it is..
Thanks for your help!

At 8:01 PM, Blogger Binnur said...

Please google for the picture of grater to understand what the meaning of grate is:)

At 1:46 PM, Anonymous Nolan said...

Hello Binnur,
Your website is wonderful. Have you ever made Mucver without cheese? My wife cannot eat cheese but we did have this dish in a restaurant once and they made it without cheese. What could it be replaced with?

Thank you so much

At 9:39 AM, Blogger Binnur said...

Hi Nolan,
I did not but you can make it without cheese:) Cheese gives extra flavor which doesn't need to be replace with any ingredient.
Take care,

At 11:21 PM, Anonymous Anonymous said...

Awesome!!! Love this dish. I'm making it right now for company Tom.

At 4:00 PM, Blogger Aylin said...

What a great site, Binnur! Mucver is one of my favorite dishes ever! I usually add fresh mint and tomatoes, too. (Just be careful with tomatoes because they add water. Compensate with a little more flour.) If I'm having a big party or can't serve right away, I sometimes make it like a casserole and bake in the oven. Not as tasty as frying, but healthier and easier. Yum!

At 2:29 PM, Anonymous Anonymous said...

hello binnur, I heard about nohut mucver. I dont want a recipe because I have it:) but could you only tell me should I use cooked or raw nohut for it?of course to make a turkish way. sevgilerimle

At 5:08 PM, Blogger Binnur said...

I always use organic canned chickpeas so I don't need to cook them. But If you are going to use dried chickpeas, first soak it overnight, drain. Then cook until they are softened:)

At 1:10 AM, Anonymous Anonymous said...

love your site Binnur... :)

At 5:09 PM, Anonymous Anonymous said...

Do I always have to add feta cheese and parsley to make it Turkish style? Ive never added these ingredients before, and I thought I had an original recipe :) Im going to try with cheese and greens another time..:)

At 10:12 PM, Blogger Binnur said...

Yep, it is the way to make it Turkish:) Feta and parsley add more taste:)


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