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Recipe Collection

Baked Mücver (Courgette Fritter) with Garlic Yoghurt

Safia Shakarchi — 2021

Mücver (pronounced moojvair – the stress is on the R!), also known as a courgette fritter, is a classic dish that I’ve made into a baked version. It’s usually served fried into fritters and so many of my nearest and dearest love it so I wanted to develop a baked version that is easy to make, and healthier. You can also add things like spinach and other greens to it as it essentially works like a frittata.

It’s great served with garlic oil and chilli oil – you can find the recipe for these on my Instagram page. Making a few lovely condiments means you are able to keep certain ingredients for longer, but are also able to bring dishes to life and get them to pack more punch.

Serves: 3-4
Prep time: 20 minutes
Cook time: 35 minutes

Photography & styling: Safia Shakarchi

Season: Summer/Early Autumn


2 courgettes
2 large spring onions
4 eggs
2 garlic cloves, grated
handful of parsley, finely chopped
handful of dill, finely chopped
handful of mint, finely chopped

80g plain flour
5g baking powder
75g grated halloumi
100g feta
olive oil
salt & pepper
sesame seeds, to sprinkle
nigella seeds, to sprinkle

For the garlic yoghurt
2 garlic cloves (fresh or roasted)
4 tbsp thick yoghurt
juice of 1/2 lemon
fresh mint and dill, roughly chopped, to sprinkle
chilli oil (optional)



  1. Grate the courgettes, this is a great way to use tired ones that are almost on their last legs. Now squeeze the excess liquid out of them with your hands over a colander or sieve. Leave to drain fully whilst you prep everything else.

  2. Preheat the oven to 180C and line an ovenproof dish with baking paper.

  3. In a large mixing bowl, mix together the the spring onions, herbs, eggs, baking powder, garlic, halloumi, feta and drained grated courgette to form a wet batter.

  4. Pour a drizzle of olive oil onto the baking dish and preheat in the hot oven for about 5 mins. This will mean you’re pouring the batter into a hot pan so it instantly cooks and crisps at the bottom.

  5. Take the pan out of the oven and carefully pour in the courgette mix. Sprinkle some sesame and nigella seeds over the top and bake in the oven for 35 minutes.

  6. Remove the sizzling fritter from the oven and leave to rest. It’s essential that you do this otherwise the inside will be soggy — resting will absorb the final bits of moisture.

  7. While it’s resting make your garlic yoghurt. Crush your garlic in a pestle and mortar with some salt. Add in the yoghurt and a squeeze of lemon juice and mix again. Top with some roughly chopped soft herbs like mint and dill, toasted pine nuts and a little chilli oil or olive oil.

— about the author

Istanbul born Kurdish chef Melek grew up around the vibrant immigrant community of North and East London. Inspired by the food of her roots and upbringing, and the way it emboldens and brings together communities, Melek opened her own cafe in 2013, and has since moved onto teaching and writing about food, culture and identity. Melek is an advocate for food as a form of connection and preserving identity and history; food as the most resilient form of language.


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