RECIPES USED AT
SPECTRUM TURKEY

COURGETTES/ZUCCHINI FRITTERS

Ingredients (makes 10-12 fritters)

1 Kilo Courgette/Zucchini/Kabak

2 Onions

150 Gr. White Cheese

1 Cup Flour

4 Eggs

2 Bunches Chopped Dill or Parsley

1/2 Teaspoon Black Pepper

1 Cup Olive Oil

Salt

Peel and grate the courgettes, add grated onions, chopped dill, eggs, black pepper, white cheese, 2 teaspoons salt and the flour, mix all together. Heat olive oil in a frying pan, take 1 tablespoon of the mixture and put into the pan. Fry both sides, drain away the excess oil and place fritters on a serving plate. Repeat this until the mixture is finished and serve.

Shepherd’s Salad

This chopped salad is fabulous – sublime in fact!

Ingredients:1 cucumber, peeled
1 bunch radishes (about 10), sliced
125 gr feta cheese, crumbled (about 3/4 cup)
1/4 cup coarsely chopped parsley
1/4 cup coarsely chopped mint
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, peeled and pressed
Salt
4 large tomatoes, cut in chunks, or 30 cherry tomatoes, halved

Slice the cucumber in half lengthwise, scoop out the seeds with a teaspoon or melon baller, then slice crosswise into 1/4-inch-thick slices. In a large bowl, mix together the cucumber, radishes, feta, and herbs. In a separate bowl, whisk together the lemon juice, oil, and garlic with salt to taste (bearing in mind that the feta is itself a kind of sheepy salt lick), then stir just enough into the vegetables to moisten.

Refrigerate the salad for an hour or two if possible. Just before serving, stir in the tomatoes and more dressing to taste.