Transport your senses to the Mediterranean with this vibrant Turkish-style mezze. Enjoy the delightful contrast between crisp, salty courgette and feta fritters and a zingy, herb-packed bulgur wheat salad. Finished with a drizzle of honey and cooling yoghurt, this healthy vegetarian feast is perfect for sharing with friends and family.
By Matt TebbuttFrom Saturday Kitchen Recipes
This Turkish-style mezze platter is a nutritious choice for your weeknight dinner. Packed with fresh vegetables, fibre-rich grains, and quality protein from the feta and eggs, it offers a balanced macronutrient profile. The dish is naturally vegetarian and nutrient-dense, providing sustained energy from the bulgur wheat and essential vitamins from the fresh herbs and courgettes.
Approx. nutritional values per serving: 480 kcal, 18g fat, 62g carbs, 14g protein.
Ingredients
For the fritters
- 500g Courgettes, coarsely grated
- 1 Onion, coarsely grated
- 10g Dill, chopped
- 2 tbsp Parsley, chopped
- 1 Free-range egg
- 50g Flour
- ½ tsp Baking powder
- 150g Feta cheese, crumbled
- 1 tbsp Nigella seeds
- Oil, for frying
- Pinch Salt
- Honey, to serve
For the bulgur wheat salad
- 200g Bulgur wheat
- 1 tbsp Harissa paste
- 2 tbsp Olive oil
- 10g Mint, chopped
- 10g Parsley, chopped
- 10g Dill, chopped
- 1 Beef tomato, finely chopped
- 3 Roasted red peppers (jarred), chopped
- 3 Green pickled chillies (jarred), chopped
- 1 tbsp Cumin seeds, toasted and crushed
- 2 tbsp Golden raisins, soaked
- 3 tbsp Pomegranate seeds
- 2 tbsp Pomegranate molasses
- Salt and black pepper, to season
- 4 Flatbreads, to serve
- 200g Yoghurt, to serve
Customise
- Feta cheese: Swap for halloumi for a firmer texture or goat’s cheese for extra creaminess.
- Bulgur wheat: Use quinoa or couscous if you prefer a different grain texture.
- Fresh herbs: Swap dill or parsley for coriander (cilantro) to change the flavour profile.
- Vegetables: Add finely diced cucumber to the salad for extra crunch.
Method
- Prepare the fritter base (30 mins ahead)
Combine the grated courgettes and onion in a large bowl and add a generous pinch of salt. Let this sit for 30 minutes. This essential step draws out excess moisture, ensuring your fritters turn out crispy rather than soggy. - Strain the vegetables
Transfer the salted vegetable mixture into a clean tea towel or muslin cloth. Squeeze tightly over the sink to remove as much liquid as you possibly can. You will be surprised at how much water comes out! - Mix the fritter batter
In a clean bowl, combine the strained vegetables with the dill, parsley, egg, flour, baking powder, crumbled feta, and nigella seeds. Mix well until everything is evenly combined. - Cook the fritters (10-15 mins)
Heat a generous splash of oil in a frying pan over a medium heat. Carefully drop spoonfuls of the mixture into the pan. Fry them for a few minutes on each side until they are golden brown, fragrant, and cooked through. Keep them warm while you assemble the salad. - Toast the bulgur wheat (5 mins)
While the fritters rest, toast your bulgur wheat in a dry frying pan until it smells fragrant and takes on a light golden colour. - Cook the bulgur wheat (15 mins)
Bring a lidded saucepan of water to the boil. Add the toasted bulgur wheat and harissa paste. Cook for 10-15 minutes, then remove from the heat and cover with a lid. Let it sit; the steam will finish the cooking and help the grain absorb all those lovely harissa flavours. - Assemble the salad
Fluff the cooked bulgur wheat with a fork, drizzle with olive oil, and season with salt and pepper. Stir in the mint, parsley, dill, chopped tomato, roasted peppers, pickled chillies, crushed cumin seeds, soaked raisins, and pomegranate seeds. - Serve and enjoy
Finish the salad with a generous drizzle of pomegranate molasses. Serve immediately alongside the warm courgette fritters, flatbreads, cooling yoghurt, extra chillies, and a final drizzle of honey over the fritters for a touch of sweetness.
Wine Pairing
To perfectly complement the vibrant flavours of this Turkish-style mezze, pour a glass of crisp, dry white wine. An Assyrtiko or a light-bodied Sauvignon Blanc works beautifully, as the zesty acidity of these wines cuts through the creamy feta and salty fritters while enhancing the fresh herbs in the bulgur wheat salad. Alternatively, a dry, mineral-forward Rosé is a fantastic companion for these Mediterranean-inspired dishes.
Chef’s Tips
- Soak your golden raisins in a little warm water or orange juice for 10 minutes before adding to the salad to make them plump and juicy.
- Don’t skip the pomegranate molasses; its sweet and sour tang is crucial for the authentic flavour of this Turkish-style meal.
- You can prepare the fritter batter ahead of time, but wait to fry them until you are ready to serve for the best texture.