Negerek
July 23rd, 2007
Are you also `suffering` from the abundance of zucchinis that you are growing in your backyard? Running out of ideas on how to cook them? Everybody in your household, including you, says “no more zucchini, next year!” Well, if you answer at least one of these questions as “yes”, I invite you to try another recipe.
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.
I learned this recipe from Tijen. She was kind enough to bake it for us when we visited her last year in Turkey. Once more, thank you Tijen for bringing us these regional recipes in your books!
And the last noite: I found this recipe very fault tolerant but I suggest you stick to these measurements until you feel comfortable with it.
- 500 gr (about 1lb) zucchini
- 1/4 cup of rice
- 2 - 3 cloves of garlic, crushed
- 150 - 200 gr white cheese
- 2 eggs
- a generous handful (or more) mix of green onions, parsley, mint and dill
- 2 cups milk — read the rest of the recipe to decide how much is needed
- salt, black pepper, red pepper to taste
- 1 tsp each sesame and nigella seeds
- a few tomatoes, green peppers to decorate the top
Start by grating the zucchini, crumbling the white cheese. Mix all of zucchini, cheese, eggs, garlic, greens, salt and peppers. Lay into a greased 13×9 inch baking pan. Slice tomato and green peppers, decorate. Pour as much milk as it takes to cover the zucchini mix. Sprinkle with sesame and nigella seeds. Bake in 375F degree oven for 40 - 50 mins, until the sides brown.
July 24th, 2007 at 1:45 am
In Portland we had a saying that the only people buying zuchinni in the store in July were people who had no friends. My husband made a zuchinni chocolate cake once and it was the best cake I’ve have ever had. I miss my zuchinni garden.
July 24th, 2007 at 10:58 am
I am going to try this recipe as soon as I can. It sounds so creamy and delicious. Now I know what I am going to do with all the courgettes that I have in my fridge.
July 24th, 2007 at 6:01 pm
Hi Fethiye,
Does the rice go into the mix with all the other ingredients at first? Or do you sprinkle it on top before you pour the milk?
Ellerine saglik, cok guzel gorunuyor.
itir.
July 25th, 2007 at 8:31 am
That dish looks and sounds delicious! I love such recipes…
July 25th, 2007 at 8:32 am
Itir, rice is also mixed in. They are soaked in milk when baking. I hope you’ll like it, too.
July 27th, 2007 at 12:58 am
Sounds like a very tasty recipe. Shouldn’t the zucchini be drained to discard excess water or do you need the liquid?
July 30th, 2007 at 7:39 pm
No, Robert, you do not need to drain them as they will not wait in salt long enough to give out their juice. Just grate, mix and bake. That’s all it takes.
August 2nd, 2007 at 8:23 am
Fethiye’cigim,
I’m glad you made it. It’s one of our summer recipes. I want to thank Cavidan Hanim for sharing this recipe with me. The credit must go to her! Afiyet olsun.
August 6th, 2007 at 1:47 pm
I made this recipe today for dinner. My 2 years old son ate a huge piece with a great pleasure. Really tasteful! Thank you and Tijen and Cavidan for this recipe. May I publish it also in my blog (cocukyemekleri.blogspot.com). Thank you again.
August 6th, 2007 at 5:52 pm
Semiramis, I see no problem republishing the recipe. I am glad your son is a vegetable eater — more than the fried potatoes, that is ;)
August 9th, 2007 at 12:11 am
I made this recipe, it was delicios but juicy. I disliked it. Do you know why?
August 9th, 2007 at 10:07 pm
Nazanin, did you leave the mix out too long before baking? Maybe zucchinis released their juices. I have no idea otherwise. I am sorry you didn’t like it.
August 11th, 2007 at 11:12 pm
Dear Fethiye, no it didn’t take a long time transfering the mix to the oven. I do like the apperance of this recipe and I’ll try it one more time. I think style of grating is diffirent from yours.
Sag Ol, Var Ol…
February 15th, 2008 at 12:31 pm
Me encantan tus recetas y las fotos que nos presentas, muy bueno!!
Saludos
June 12th, 2008 at 11:08 am
I’m Sophie, Key Ingredient’s Chief Blogger. We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)
Sophie
http://blog.keyingredient.com/