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Author Archive | Ozlem Warren

Zucchini (Courgette) Fritters with Feta and Dill – Kabak Mucveri

Mucver; zucchini fritters with feta cheese, onion and dill

Mucver; zucchini fritters with feta cheese, onion and dill

Zucchini are the most widely available summer squash in Turkey. They are very versatile, used in many dishes and their flowers are perfect for stuffing. This wonderful vegetarian fritters are fantastic accompanied by garlic infused yoghurt or a leafy salad and crusty bread. You can enjoy them as a meze/appetizer for supper or light lunch dish. The bite size versions would be a great party / finger food too. They are also wonderful served next day as a cold snack.

If you are after a lighter flavor, you can bake the spread in a greased baking dish (at 180 C / 350 F) for about 35-40 minutes, like my mother does. You can then cut in squares and serve.

Here’s also my Courgette fritters, Mucver YouTube link:

I love the vegetarian dishes, mezes and dips in Turkish cuisine and over 75 % of my cookery book, Ozlem’s Turkish Table, showcases these recipes, including this Kabak Mucveri. Signed copies of Ozlem’s Turkish Table cookery book is NOW 20 % OFF at this link, for a limited time and delivered worldwide including the US, Canada and Mexico with lower rates here.

Adopted from Angie Mitchell’s Secrets of the Turkish Kitchen

Serves 4 – 6
Preparation time: 30 minutes
Cooking time: 15 minutes

3 medium zucchini (courgette), grated
150 gr / 6 oz  Turkish white cheese or feta cheese, crumbled
1/2 medium onion, finely chopped
3 green (spring) onions, finely chopped
3 garlic cloves, finely chopped
1 bunch dill, finely chopped
3 eggs, beaten
45 ml / 3 tablespoons all purpose (plain) white flour
Pinch of paprika (optional)
Salt and ground black pepper to taste
Canola oil (or sunflower oil) for shallow frying
Sprigs of dill for garnish

Place the grated zucchini in a colander, sprinkle with a little salt and leave to drain for 30 minutes. Crumble or grate the feta cheese.

Using a tea towel, squeeze out any excess water from the zucchini and put in a bowl.

Transfer the flour to a large bowl and beat in the eggs. Add the remaining ingredients, season with salt and pepper and beat into a batter (Take care not to add salt if your cheese is salty). Mix well.

In a frying pan, heat enough oil to shallow fry. Using a tablespoon, drop the spoonfuls of batter mix into the hot oil. Fry over a medium heat on both sides until golden brown. Remove with a straining spoon and drain on absorbent kitchen paper towel.

This meze (appetizer) can be enjoyed warm or you can make it in advance, and serve as a cold meze. Garnish with sprigs of dill and accompany with garlic infused yoghurt.

For garlic infused yoghurt, crush a couple of garlic cloves with salt, combine the yoghurt and garlic and beat until smooth. Add salt to taste.

Note: Summer squash is an effective diuretic and its potassium content benefits those with high blood pressure. Dill is known to aid digestion.

Afiyet Olsun,


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Yoghurt and Walnut Cake – Yogurtlu Cevizli Kek

Turks love yoghurt and it appears in sweet and savory dishes regularly, thanks to our Nomadic past. This cake, rich in yoghurt and walnuts with no oil/butter, makes a healthy option too. There are many versions of this cake at home; some of which are soaked in syrup and served as dessert, accompanied by our thick clotted cream of Buffalos, kaymak. My version includes muscovado (or brown) sugar and wholemeal self raising flour. Addition of the orange marmalade brings a lovely moist texture. This light, wholesome cake goes very well with tea and coffee. Very popular with the children too!

Serves 6 – 8

Preparation time: 20 minutes
Cooking time: 45 – 50 minutes

3 eggs
230 gr / 8 oz / 1 cup Muscovado (or brown sugar)
115 gr / 4 oz self raising flour
400 gr / 14 oz plain (preferably) wholemilk yoghurt
Zest of 1 lemon
2 tablespoons orange marmalade
60 gr / 2 oz walnuts, finely chopped

Desiccated coconut to garnish
Double cream or mascarpone cheese by the side – optional-

Preheat oven to 180 C / 350 F/ Gas mark 4

Grease a cake tin or a baking dish (8 in x 8 in or 20 cm x 20 cm) lightly with a little oil or butter.

In a large bowl, beat the eggs with the sugar until light and creamy. Beat in the flour, then the yoghurt, lemon zest and the marmalade. Add the walnuts and mix well.

Spoon the mixture to the prepared dish and bake in the oven for about 45 minutes or until golden brown on top.

Once cooled down, cut the cakes into squares, transfer into a serving dish and sprinkle with desiccated coconut. You can serve the cake with some double cream or mascarpone cheese by the side if you would like.

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The Bountiful Stroud Farmers Market, England

We went to the Stroud Farmers Market in southeast part of England today. Flowers in full bloom, thanks to the glorious weather we have had in April – making the most of the sunshine before it decides to go away!:)- And the Stroud Farmers Market is a sight to see – bountiful fruit and veg; the first strawberries, asparagus and many more proudly displayed, as well as great selection of olives, flowers, sausages, cheese and many more! We are definetely going back again – here are some photos!

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