Turkish-style mezze

Matt Tebbutt recipe

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

 

Ingredients

For the fritters:

  • Courgettes, grated: 4
  • Ground cumin: ½ tsp
  • Ground coriander: ½ tsp
  • Finely chopped fresh dill: ½ tsp
  • Feta: 100g/3½oz
  • Spring onions, chopped: 6
  • Plain flour: 100g/3½oz
  • Baking powder: ½ tsp
  • Free-range eggs, beaten (2 or 3, as desired)
  • Salt: A pinch

For the salad and yoghurt:

  • Greek-style yoghurt: 100g/3½oz
  • Garlic cloves, crushed: 2
  • Dried mint: ½ tsp
  • Olive oil: 2 tbsp
  • Lamb’s lettuce: 25g/1oz
  • Watercress: 25g/1oz
  • Red pepper flakes: A pinch
  • Freshly ground black pepper: To taste

For the Turkish runner beans:

  • Olive oil: 4 tbsp (plus extra to serve)
  • Cherry tomatoes, halved: 400g/14oz
  • Garlic (½ head)
  • Fresh basil with stalks (1 bunch)
  • Banana shallots, finely chopped: 2
  • Garlic cloves, crushed: 3
  • Caster sugar: A pinch
  • Runner beans, sliced: 250g/9oz

Method

  1. Fritters:
    • Preheat a deep-fat fryer to 180°C.
    • In a large bowl, combine grated courgette, ground cumin, ground coriander, finely chopped dill, and a pinch of salt.
    • Add crumbled feta, chopped spring onions, plain flour, baking powder, and beaten eggs to the mixture.
    • Drop small balls of this mixture into the fryer and cook until golden. Be cautious with hot oil.
    • Set the cooked fritters aside on a plate with kitchen roll.
  2. Salad and Yoghurt:
    • Mix Greek-style yoghurt with crushed garlic, dried mint, and half of the olive oil in a small bowl.
    • In a separate bowl, combine lamb’s lettuce, watercress, red pepper flakes, black pepper, and the remaining olive oil. Toss well.
  3. Turkish Runner Beans:
    • Preheat the oven to 220°C (200°C Fan/Gas 7).
    • On a baking tray, place half of the olive oil, cherry tomatoes (halved), a garlic head, and fresh basil. Roast until the tomatoes blister.
    • Remove from the oven, discard the basil stalks, and stir through the basil leaves.
    • In a frying pan over medium heat, sauté the remaining olive oil, shallots, and crushed garlic until soft.
    • Add sugar and sliced runner beans. Cover with water and simmer until soft.
    • Stir in the cooked tomatoes and basil. Serve at room temperature with a drizzle of olive oil.
  4. Serving:
    • Arrange the fritters on a serving plate or bowl alongside the salad.
    • Serve the yoghurt mixture on a separate plate and top with the bean and tomato mix.
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