July 21st, 2005


If you also grow zucchini in your backyard you know how hard it is to keep up with them unless you have very close friends to share with. Unfortunately I do not know a way of preserving them, so we have to eat them all. ;) I think I like this recipe for the reason that most of its ingredients come from our backyard. This time I also used the cheese I made.

Prounced as “muejver”, this recipe won Sam’s heart, who kept saying that he does not like the taste of zucchini and whenever I eat feta cheese he used to look at me like I just lost my mind. Last year I have shared this recipe with an American friend of mine, who also has a husband that was not fond of zucchini, feta cheese or dill. Guess what; she didn’t say what was in the fritters and he ate them all asking for more.

In short; you should try this recipe out and give zucchini another chance!

What you need

For mucver:

  1. 1 lb zucchini, washed, cleaned, grated

  2. 1/2 cup chopped scallions

  3. 1/2 cup feta cheese, crumbled

  4. 1/2 cup chopped parsely and dill (more dill the better)

  5. 2/3 cup flour

  6. 2 eggs

  7. paprika and crushed red pepper to taste

For topping:

  1. 2 cups of yogurt

  2. 3 cloves of garlic, minced (more if you like garlic)

makes 9, serves 2 hungry people

What to do:

  1. Put the grated zucchini in a colander, mix with salt and let it drain for about 15 mins

  2. While zucchini is releasing its extra juice, gather the other ingredients in a big container

  3. Squeeze the access juice of the zucchini and mix together with the rest of the ingredients until moist

  4. Heat a large skillet (use a bit of olive oil, even it is a non-stick pan), and drop about 1/2 cups of (loose measure here) the mixture and flatten it by the help of a spoon so the inside is cooked throughly. Do not crowd the pan

  5. Cook until it is light brown

  6. Transfer into a dish with paper towel, and continue cooking the rest

  7. Serve with garlic yogurt and let me know how you like it!

Bon Apetit!


2 Responses to “Mücver”

  1. Yogurt Land » Blog Archive » Negerek Says:

    [...] This one is kind of a cousin to; mücver, which I highly recommend, too. After all my husband asks for mücver even though he does not care for zucchini and does not even touch white sheep’s cheese. Here, I am purposely not calling it “feta cheese” as over the years I learned that either Turkish or Bulgarian “white sheep’s cheese” cannot be substituted by the feta cheese. [...]

  2. Jane Says:

    Hi ,

    This is a great recipe ! traveld through all the continents (to my family members…) my sister altered it by baking the mass…excellent both ways !
    Thank you very much.

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