Courgette Blini
Kabak mucveri
Courgette blini with herbs and cheese.
Serves 4-6
For the blini:
3 big firm courgettes finely grated
½ a large onion, finely chopped
3 spring onions, finely chopped
1 or 2 cloves of garlic crushed with salt
3 eggs
3 tbsp of plain flour
225g of white feta type cheese (Beyaz Peynir). If only very salty feta is available soak the cheese in water overnight before using.
Large bunch of fresh dill, flat leaved parsley and mint, finely chopped
1tsp red pepper flakes *
Salt and black pepper
Sunflower oil or corn oil for frying
* Turkish red pepper flakes are less spicy than chilli flakes. If substituting with chilli use half the amount
To serve with the blini
Plain yoghurt
1 clove of garlic crushed until very fine with salt
Squeeze the excess water out of the grated courgettes. In a large bowl beat the eggs with the flower into a smooth batter. Crumble and add the cheese, herbs, red pepper, courgettes, onions and garlic. Season with a little salt a pepper.
Let the mixture rest for at least 10 mins, preferably in a luke warm place.
Heat a little sunflower oil drop a small ladle full of the courgette batter into the oil, repeat until the pan is filled and fry the blini until golden brown on both sides.
Drain on kitchen paper and serve hot with the garlic yoghurt on the side.