I took this Mücver recipe from the Turkish translation, by Turabi Efendi, of “A manual of Turkish Cookery”, which is a translation of Melceü’t Tabbahin (1844).
Ottomans had many recipes, which can be called fritters, with many different ingredients. Interesting part is that none of them are made with courgettes (zucchinis), unlike modern Turkish Mücver. How or when courgettes replaced all other Mücver ingredients is a mystery to me, but today Mücver in Turkey is almost always made with courgettes.
The following recipe is forgotten in modern Turkey, but it is definitely a delicious and easy one. If you would like to taste some Ottoman meal without much hassle, go for it.
Mücver - Ottoman Fritters with Parsley
- 250 gr minced meat lamb or lamb and beef mixed
- 1 small onion
- Soft inner parts of 1/3 bread
- 2 eggs
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 10-15 branches of flat leaf parsley
- 2 tablespoons of Clarified Butter or regular butter
Soak the inner parts of bread with water. (If using ready-sold breadcrumbs it may be harder to squeeze out the water later on, so try to soak them with less water, and add in more if needed.)
Fry the mince meat until browned and absorbs back it juices. If the minced meat is lean use 1 tablespoon of butter, if it is not, use half.
Let the fried mince cool.
Meanwhile, squeeze the water out of your bread, tear into small pieces and put them on a deep bowl.
Peel the onion and chop finely.
Remove the stems of the parsley and chop the leaves.
Put them in the bowl and add the salt and black pepper.
Crack two eggs in the bowl and knead them well. This should make a somewhat runny mixture.
Melt one tablespoon of clarified butter in a pan.
Pour in the juicy, runny mixture in one go.
Let it fry until one side is nicely brown. Turn it over with the help of a large plate and fry it the same way.
Take on a plate and serve.
Tips and Tricks
For the related tips and tricks on this dish, check: