Being the spice addicted, Mediterranean as well as Middle Eastern cuisine lover that I am, I could just simply not live my life further without buying Claudia Roden's enchanting cookbook entitled "Arabesque: A Taste Of Morocco, Turkey and, Lebanon". That's why I ended up ordering that masterpiece from my favorite online retailer...As Claudia Roden was born and raised in Cairo (Egypt) and knows that part of the world very intimately, all her recipes are authentic and taste real. Her marvelous dishes are very accessible, not fussy to make, yet they are delectable and have that sbtleness that characterizes the food of the Middle East.
"Arabesque: A Taste Of Morocco, Turkey and, Lebanon" is a very handy book that will be your perfect ally as thanks to it's in-depth quality content your palate is going to be spoilt, you'll travel through time and land without leaving your home, you'll discover exotic foods and you'll learn more about the culinary traditions of Morocco, Turkey and Lebanon.
As I had some Feta cheese to use and tons of zucchinis in my fridge, I chose to cook a Turkish recipe that would combine both ingredients. Fritters are very popular in the Middle East and when you eat those easy to make "Zucchini Fritters", you understand why, as they are so divine.
Those delicate vegetable pancakes are very similar to the Jewish "Zucchini Latkes" (see info & recipes). They are fluffy and smooth in texture, like little pillows, and refined in taste. Their wonderful summery flavor comes from the exquisitely fragrant herbs which are used and the marvelous, light, yet sharp aroma of Feta cheese. Really mouthwatering!
That recipe offers you a great, fanciful as well as healthy way to accommodate zucchinis and serve a complete meal that will create a sensation at your table. Even the most stubborn vegetable hater will adore them!
Learn more about the Turkish cuisine and discover my "Lahmacuns - Turkish Pizzas" recipe by following this link: click here...
~ Zucchini Fritters (Kabak Mücveri) ~Adapted from "Arabesque: A Taste of Morocco, Turkey, and Lebanon" by Claudia Roden.
Serves 3-4.
Ingredients:
1 Large onion, coarsely choppe
3 Tbs Vegetable or sunflower oil, plus more for frying
1 Pound (450g) Zucchini, finely chopped
3 Eggs (~60g)
3-4 Tbs All-purpose flour
Freshly ground black pepper, to taste
2 to 3 Sprigs of mint, chopped
2 to 3 Sprigs of dill, chopped
7 Oz (210g) Feta cheese, mashed with a fork
Method:1. Fry the onion in 3 tablespoons oil over medium heat until it is soft and lightly colored.
2. Add the zucchini and sauté, stirring, until they, too, are soft.
3. In a bowl, beat the eggs with the flour until well blended.
4. Add pepper and the chopped herbs, and mix well.
5. Fold the mashed feta into the eggs, together with the cooked onions and zucchini.
6. Film the bottom of a preferably nonstick frying pan with oil and pour in the mixture by the half ladle (or 2 tablespoons) to make a few fritters at a time.
7. Turn each over once, and cook until both sides are browned a little.
8. Drain on paper towels and serve.
Remarks:Chopping the zucchini finely means that you have to cut them into a "brunoise".
There is no need of salt because the feta cheese is already very salty. These little fritters can be served hot or at room temperature.
They can also be made in advance and reheated.
You could replace the zucchinis by chopped carrots or red/yellow bell peppers and the mint by flat parsley.
Serving suggestions:
Serve as a starter/appetizer (meze dish) with plain yoghurt or other Middle Eastern as well as Mediterranean specialities such as "Baba Ganoush", "Greek Tzatziki" and "Hummus".
You can also make a meal of that dish and serve it with the salad of your choice.
***************
~ Galettes Aux Courgettes ~Recette tirée du livre "Arabesque: A Taste of Morocco, Turkey, and Lebanon" de Claudia Roden et adaptée par Rosa @ Rosa's Yummy Yums.
Pour 3-4 personnes.
Ingrédients:
1 Gros onion, haché grossièrement
3 CS d'Huile végétale ou d'huile de tournesol, et plus pour frire les galettes
450g de Courgettes, hachées finement
3 Oeufs (~60g)
3 CS de Farine blanche/fleur
Poivre noir moulu, à volonté
2 à 3 Brins de menthe, hachés
2 à 3 Brins d'Aneth, hachés
210g de Feta, écrasée avec une fourchette
Méthode:1. Faites revenir l'onion haché dans 3 CS d'huile, à feu moyen, jusqu'à ce qu'il soit légèrement doré et cuit.
2. Ajouter les courgette hachées et faites revenir, tout en remuant constamment, jusqu'à ce qu'elles soient tendres.
3. Dans un bol, battre les oeufs avec la farine, jusqu'à obtention d'un mélange homogène.
4. Ajouter le poivre et les herbes hachées, puis bien mélanger.
5. Incorporer la féta au mélange oeufs/farine et faire de même avec les onions et la courgette.
6. Mettre de l'huile dans une poêle antiadhésive et y déposer 2 CS du mélange (faire quelques petit tas).
7. Retourner chaque galette et faire frire afin que les deux côtés soient dorés.
8. Mettre sur du papier absorbant et servir.
Remarques:Vos courgettes doivent être coupées en brunoise.
Vous n'avez pas besoin de saler à cause de la féta. Ces petites galettes peuvent être mangées chaudes ou à température ambiante.
Elles peuvent aussi être préparées à l'avance et réchauffées.
Les cougettes peuvent être remplacées par des carottes ou des poivrons rouges/jaunes coupés en brunoise et la menthe par du persil plat.
Idées de présentation:Servez cette spécialités pour l'apéritif (mezze) ou en tant qu'entrée avec du yaourt nature ou des plats méditérranéens ou moyen-orientaux tels que le "Baba Ganoush", le "Tzatziki" et le "Hummus".
Vous pouvez aussi en faire un repas complet si vous accompagnés ces galettes par une salade de votre choix.
