Meze (Starters)

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Recipe for Sautéed Carrot with Garlic Yoghurt
Turkish name: Havuc Tarator

• 5 carrots (peeled)
• 4 tbsp sunflower oil
• 1 tbsp olive oil
• 1 clove garlic (crushed)
• 5 tbsp yoghurt
• salt to taste

Grate the carrots and sauté in a pan with the sunflower oil and olive oil. (If only olive oil is used in cooking, the flavour of olives will dominate whatever you are cooking.)

Mix the crushed garlic with the yoghurt. Once the carrots have cooled, add the garlic yoghurt and salt. Garnish with dill or parsley.

Recipe for Fried Courgette Patties
Turkish name: Mücver

• 5 courgettes
• 1 fresh green onion (chopped)
• 1 egg
• 2 tbsp flour (this is approximate, use enough flour to bind mixture)
• 2 tsp salt
• fresh dill* (chopped)
• fresh parsley* (chopped)
• black pepper
• sunflower oil

Grate the courgettes and place in a deep bowl. Add the salt. Courgettes contain a lot of water and the salt helps to extract the water. To speed up the process squeeze mixture with hands.

Place courgettes in a strainer and press on it to remove the water. Return the dry courgettes to a bowl and add black pepper, chopped dill, chopped parsley and chopped fresh green onion and egg. Mix well.

To bind the mixture add flour and then make the patties. Fry the patties in hot sunflower oil until they are cooked on both sides. Serve with garlic yoghurt.

* a ‘good’ handful!