Mücver Tart
2-3 sprigs of fresh spring onions
- ½ bunch of parsley
- ½ bunch of dill
3 eggs
- ¼ cup olive oil
4-7 tablespoons of flour, 1 packet of baking powder
Salt
Materials for Decoration
Black cumin
strained yogurt
Grate the zucchini and carrots into a mixing bowl. Squeeze out the excess water from the prepared vegetables. Then return them to the mixing bowl. Add the finely chopped spring onions, parsley, and dill. Add the egg, flour, baking powder, olive oil, salt, and pepper and mix well.
Grease the tart tin with butter. Lightly flour the inside of the greased tin. Pour the prepared fritter mixture into the tart tin. Sprinkle with nigella seeds and toasted sesame seeds. Bake in a preheated oven at 180 degrees Celsius for 35-40 minutes. Let the baked fritters cool slightly to room temperature and transfer to a serving plate.
If you wish, you can attach a serrated tip to your piping bag for decoration. Put some strained yogurt inside and pipe it onto each slice of fritter. Sprinkle with sumac or dried mint before serving.
