From Chef Sinan Ön of Sahara’s Turkish Cuisine, NYC
The Turkish name for Zucchini Pancakes, “Mucver”, doesn’t reveal the Turkish delight of this tasty recipe 'stolen with permission' from Chef Sinan Ön of Sahara’s Turkish Cuisine, which is located in the Murray Hill neighborhood of Manhattan.
With French doors, restored brick, and cozy tables nestled together, the atmosphere at Sahara is eclectically European and chic.
Chef Ön’s talents are best revealed with the signature marinades he uses for his Kebabs. In particular, his Shish Kebab and Tavuk Sis (Chicken Kebab) are popular for the unique blend of secret spices that he uses to achieve a perfect flavor and texture. All meat and fish dishes are char grilled without a single drop of butter, and the “rice” is actually a creamy blend of bulgur wheat, minced vegetables and dill.
About the chef: with his formative training in the prestigious culinary city of Bolu, Turkey, and early exposure to the industry from his father (a successful chef himself), Chef Ön worked at many of Turkey’s most acclaimed restaurants before making his move to New York 11 years ago. Upon his arrival he took up a post at the famed Turkish Kitchen, where he fine-tuned his flair for modern Turkish cuisine and learned to cater to New York’s refined palette.
To accommodate his loyal regulars and Turkish food aficionados, Chef Ön is happy to take requests off the menu. Regular requests include “finger meatballs”, a playfully named dish of oblong meatballs in a Turkish variation of marinara sauce, and spicy shrimp and peppers with olive oil and garlic. Always keen to continue evolving his food to meet higher and higher standards, he welcomes the opportunity to step outside of his comfort zone, experimenting with new desserts and sending them to patrons complimentary for their honest evaluations.
Sahara’s Turkish Cuisine
513 2nd Avenue (Between28th and 29th St)
New York, NY, 10016
Zucchini Pancakes with Yogurt Sauce is served at Sahara’s Turkish Cuisine for $7.95.
This recipe makes 6 restaurant servings of 3 pancakes each.
Zucchini Pancakes Ingredients:
5 Finely shredded fresh zucchini
1 Cup flour
50 grams feta cheese
1/2 teaspoon salt
1 tablespoon fresh dill, chopped (you can use more or less, to taste)
Yogurt Sauce Ingredients:
1 cup Greek yogurt
Minced garlic, to taste
Paprika to taste
Zucchini Pancakes Steal This Recipe® Step by Step Instructions:
For the Yogurt Sauce; combine all ingredients.
In handfuls, squeeze the shredded zucchini through your fists to squeeze out excess water.
Place zucchini on paper towels and dry off any remaining moisture.
In a large mixing bowl, beat the eggs; add shredded zucchini and mix well with the crumbled Feta cheese using a fork.
Add the flour and stir well to blend.
Preheat the frying pan.
Lightly oil grill or frying pan before cooking each batch of pancakes.
Spoon batter onto hot griddle using about 2 tablespoons for each pancake.
Cook for about 1 1/2 minutes on each side, until pancakes get golden brown.
Serve with Yogurt Sauce (optional).