Cretan Mucver – Pumpkin Pie

Hello Dear Friends,

The legend I shared with you before Hayna Pastry You will surely remember the recipe. I also told you about our trip to Alaçatı in the spring in this recipe, and I told you about Figen Abla, the only owner of Viento Analçatı :)

Another recipe since that wonderful trip is Crete Mücveri, I have tasted this mucveri at the cooking school I went to before and even prepared it many times, but the taste of this recipe is legendary with the extra onion and fresh mint added in this recipe.

A recipe worth waiting for to remove the pumpkins you have stored in your freezer :) By the way, when you grate the pumpkins after thawing, they may leave much more water than usual. In order not to spoil the consistency of the mucver, you can take the excess water by squeezing it into a clean kitchen towel, except for the hand.

Those who are considering to include Alaçatı in their holiday program, visit Viento Alaçatı's instagram accounts and contact information. they can be accessed here.

pumpkin hash those who want to prepare pumpkin hash You can find my recipe here.

Love…

Cretan Mucveri – Ingredients for Pumpkin Mucver

• 3 green zucchini
• 2 slice of pumpkin
• 1 onion
• 3-4 stalks of green onions
• 1/2 bunch of mint
• 1/2 bunch of dill
• 3 tablespoon of yoghurt
• 2 pieces of eggs
• 300gr flour
• 1 cup of hard white cheese
• 1 teaspoon of baking soda
• salt
• black pepper

Crete Mucveri – How to Make Pumpkin Mucver Recipe?

1. Grate zucchini and onions into a deep bowl.
2. Finely chop all greens, add flour, baking soda, salt and pepper.
3. Mash the cheese thoroughly with a fork and add to the mixture.
4. Grate the pumpkins and add them to the hash dough by squeezing them until the juice comes out well.
5. Finally, beat the eggs and add them to the bowl and mix.
6. Heat a deep frying pan with plenty of olive oil.
7. Take 1 tablespoon of the mucver mixture. With the help of another spoon, quickly roll it up and drop it carefully into the hot oil.
8. Fry on medium heat until golden brown. Take it on a paper towel-lined plate and serve after absorbing excess oil.