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Kabak Mücver Tabağı

Serves 4 to 6 Entree vegetarian

Kabak Mücver Tabağı

Kabak Mücver Tabağı is a staple of Aegean lunches, capturing the essence of casual, yet generous Turkish home cooking. This dish is a reflection of the region's abundant produce and the tradition of sharing a meal with those around you. The recipe is not a rigid one but rather a guide, echoing the intuitive methods of Turkish family cooks who rely on a sense of balance rather than exact measures.

Crisp and golden on the outside, these zucchini fritters conceal a tender interior, enriched by the creamy tang of feta and the aromatic lift of fresh dill. Each bite is a harmony of textures and flavors, seasoned with just enough salt and pepper to let the ingredients shine. Serve them hot and freshly fried, inviting everyone to reach in and savor a piece of Aegean warmth.

Ingredients

  • 4zucchini
  • 2eggs
  • 100 gfeta
  • dill — chopped
  • 4 tbspflour
  • for fryingoil
  • to tastefine sea salt and black pepper

Method

  1. Grate the 4 zucchini into a large bowl using the coarse side of a box grater. Lightly sprinkle with fine sea salt and let them sit for about 10 minutes to draw out excess moisture. Afterward, use a clean kitchen towel to squeeze out as much liquid as possible from the zucchini, ensuring they are quite dry.
  2. In the same bowl, crumble 100 g of feta cheese and add it to the zucchini. Chop a handful of fresh dill finely and add it to the mixture. Crack in 2 eggs and mix everything together until well combined. Gradually add 4 tbsp of flour, stirring until the mixture holds together but is not too sticky. Season with black pepper to taste.
  3. Heat a generous amount of oil in a large non-stick frying pan over medium heat. Once the oil is shimmering, add a small piece of the mixture to test the temperature; it should sizzle gently. Drop spoonfuls of the zucchini mixture into the pan, flattening each slightly with the back of the spoon to form small patties.
  4. Cook the mücver slowly, allowing them to turn golden brown on the underside before flipping. This should take about 3-4 minutes per side. They should be firm to the touch and the edges should be crispy.
  5. Once cooked, remove the mücver from the pan and let them drain on a paper towel-lined plate to remove excess oil. Taste one and adjust the seasoning with more salt if necessary. Serve the mücver warm, garnished with additional dill if desired, and enjoy as part of a shared meal.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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