I first came across this Baked Mücver recipe on Jennifer Rohda’s instagram account with a link to the original recipe on Melek Erdal’s Instagram account, where she had shared the recipe on her story highlights. It has been sitting on a very long list of recipes to make but I finally got round to making it and it was delicious.
Mücver, pronounced “moojvair”, is a classic Turkish fritter made with grated zucchini / courgettes. Similar to Jewish latkes and potato pancakes, they are typically pan fried in oil but this recipe is a less hassle baked version which is great if, like me, you can’t be bothered hovering over a pan with hot oil and detest the cleaning up afterwards. And since it is baked, it is quite a bit healthier.
This baked version is probably more like a frittata which makes it a great dish when serving a crowd. You can also up the veggie content by adding extra greens such as wilted spinach or finely chopped broccoli.
Mücver is usually served with a yoghurt dip and the garlicky za’atar yoghurt in the recipe is a must. And give it all an extra sprinkle of za’atar when serving. Let the mücver sit for a few minutes after baking and serve hot or at room temperature. It is also a great snack the day after and can easily be reheated in a microwave.
I hope you enjoy this recipe for Baked Mücver. If you’ve made it, share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy.
The cake was shot on the SALTED CAPER design from my range of photo backgrounds. Click this link to see the whole range.
Baked Mücver (Turkish Courgette Fritter)
Ingredients
- 4 eggs
- 500 g baby marrow grated
- 2 large spring onions sliced
- Handful dill chopped
- Handful parsley chopped
- Handful mint chopped
- 2 cloves garlic mashed
- 100 g feta crumbled
- 75 g parmesan grated
- 90 ml olive oil
- 80 g flour
- 5 g baking powder
- Sea salt flakes and black pepper to season
- Sesame seeds to garnish
- To serve
- 125 ml yoghurt
- 1 clove garlic mashed
- 2 tbsp chopped dill
- 1 tbsp za’atar
- ½ tsp chili flakes more to taste
- Sea salt flakes and black pepper to season
Instructions
- Place the grated baby marrow in a sieve to drain for 15 minutes
- Preheat the oven to 200 degrees C
- Place a medium sized oven proof pan in the oven to heat up
- Squeeze the liquid out of the baby marrows and place in a large bowl with all the other ingredients
- Mix until well combined
- Remove the pan from the oven and place a sheet of baking paper inside
- Sprinkle with some olive oil on the paper
- Spoon the batter into the pan and sprinkle with some sesame seeds
- Bake for 30 - 40 minutes until the golden brown
- Remove from the oven and let the mucver rest for 10 minutes to firm up
- While the mucver rests make the yogurt by mixing all the ingredients
- Serve
