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Squash Pancakes

Sample Dishes from Turkish Cuisine

Squash Pancakes (Mücver)

Summer squash3 medium size500 grams
Onion2 medium size120 grams
Dill2 bunches40 grams
Flour2/3 cup75 grams
Eggs2100 grams
Cheese (shredded)2/3 cup80 grams
Salt1 teaspoon6 grams
Black pepper½ teaspoon1 grams
Soda¼ teaspoon0.6 grams
Olive oil (absorbed in frying)4 tablespoon40 grams


Wash the squash, remove the stems and grate. Peel, wash and finely chop the onions. Add the onions, flour, eggs, cheese, dill and soda to the squash and mix throughly. Grease a non-stick pan and heat. Place a spoonful of the batter at a time, flatten the cakes out and brown both sides.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy182 cal
Protein6.6 g
Fat11.1 g
Carbohydrates14.6 g
Calcium108 mg
Iron0.98 mg
Phosphorus113 mg
Zinc1 mg
Sodium467 mg
Vitamin A857 iu
Thiamine0.06 mg
Riboflavin0.09 mg
Niacin0.97 mg
Vitamin C11 mg
Cholesterol84 mg


It is known throughout the country. In general, the pulp which is removed when preparing stuffed squash is used. Served at lunch or dinner as a second course following the meat dish. The same recipe can also be baked in oven. For this, a 20 cm. diameter baking pan is greased, the batter is poured in and spread around the pan and baked for 30 minutes in moderate oven.