Firinda Mücver (Baked Zucchini with Onion and Parsley)

Mücver is something I loved when I was growing up. Well, I still love it. It is usually fried and served with yogurt but there are ways to get the taste without the frying part… My mom used to do FIRINDA MüCVER as ‘diet’ food. She would go on to these diets, fairly strict ones and eat very little, to similarly very little long-term effect on her weight. One of the things she used to eat was this dish. I prefer to eat it because it tastes delicious (it is somewhat one-dimensional and bland but it accompanies other dishes well and the one-dimensioned taste is a solid one if you like zucchini and onions) and not because it is considered ‘diet’ food. It sure doesn’t scream diet food, given the delicious taste and it goes well with pretty much any kind of protein you maybe having. A salad alternative or a color splash on the plate. Either way, it is goooood.

There are recipes out there for Firinda Mücver and this is my version… I first did this based on what I remember from watching my mom and talking to her about it. Then I morphed it over the years to make it become what I want…

Firinda Mücver (Baked Zucchini with Onion and Parsley)

Ingredients

  • 4 medium zucchini, grated (food processor makes this very quick)
  • 1 yellow onion, chopped
  • 3 eggs
  • 3 oz. grated cheddar cheese (or any kind of mild cheese)
  • 1/2 tsp. baking powder
  • 1 cup unbleached white or wheat flour (you may not need all of it. You can use garbanzo bean flour to make this gluten-free)
  • 1 cup Italian parsley, roughly chopped
  • 1 Tbsp. fresh dill, finely minced (or a generous pinch if using dried)
  • Salt, to taste
  • Pepper, to taste
  • Red pepper flakes, to taste

Preheat the oven to 400F. Grease a 9-inch by 13-inch dish.

Grate the zucchini using the food processor and then handling one handful at a time, squeeze the juices out and place them drained zucchini in a large bowl. Add the onions, eggs, cheese, baking powder, the flour and the parsley and combine well. This may be a bit of work and the consistency won’t be runny at all but it works (zucchini will release some additional water in the baking process so while the mixture may look like it needs moisture, trust me, it doesn’t).

Season with salt (a generous pinch), pepper (less generous one) and red pepper flakes (generously) and dill, if using and mix well.

Transfer the mixture into the greased dish, using a spatula to spread an even layer.

Bake in the oven for 40-45 minutes until golden brown. If not browning after 45 minutes, broil for 2 minutes and remove from heat. Serve hot or cold.

Makes 12, 3-inch square servings. Here are the nutritional facts:

One response to Firinda Mücver (Baked Zucchini with Onion and Parsley)

  1. […] Since I’ve been back from my trips, I’ve worked out each day. The calorie intake has been good (although the make up of the calories were rather unfavorable last night. Instead of food, I had liquid calories, empty ones. My dinner was a glass of champagne followed by a small pour of white wine and small pour of red wine, followed by some yogurt, Turkish salad and a generous slice of mucver). […]

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