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Mückver à la féta what is it?

post #1 of 19
Thread Starter 

I had something called Mückver à la féta this evening. It was pretty good and I would like to know how to make it. My French is horrible but what bothers me is when I put Mückver in my computer to find out what it was, there was no results. The féta I understand and am surprised I liked it as I dislike cheese made from goat's milk. Anyone know what it is and how it is made?

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post #2 of 19
If it's anything like what we get at our favorite local Turkish restaurant they're zucchini patties that are fried, is that what you had?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 19
post #4 of 19
Quote:
Originally Posted by American_Suisse View Post
 

 The féta I understand and am surprised I liked it as I dislike cheese made from goat's milk.

 

Depending upon who and where the cheese was made, the name feta is applied to cheese made from sheep's milk, or a combination of sheep's and goat's, or cow's milk, or etc etc. I am going to run now because I am sure the feta (or traditionalist) police are not far behind. :~)

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post #5 of 19
Quote:
Originally Posted by cheflayne View Post

Depending upon who and where the cheese was made, the name feta is applied to cheese made from sheep's milk, or a combination of sheep's and goat's, or cow's milk, or etc etc. I am going to run now because I am sure the feta (or traditionalist) police are not far behind. :~)
And here I am. Feta is a protected name, only feta made in Greece from goats milk can actually be called feta.

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post #6 of 19

In Greektown in Detroit Feta was made from sheep's milk.

post #7 of 19
Quote:
Originally Posted by Koukouvagia View Post


And here I am. Feta is a protected name, only feta made in Greece from goats milk can actually be called feta.

 

http://www.wipo.int/ipadvantage/en/details.jsp?id=5578

Greek Feta cheese must contain a minimum of 70 percent sheep’s milk and no more than 30 percent goat’s milk (Government of Greece, 2013)

 

 

http://www1.american.edu/TED/feta.htm

When the Greek government set the paramaters which have to be met in order to be able to label a cheese as feta, it clearly stated that it had to be produced from sheep's milk. A combination of sheep and goats milk may also be used in the process as long as the goat's milk does not constitute more than 30% of the milk used.

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post #8 of 19
Thread Starter 

Yes, that is it. Know how it's made?

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post #9 of 19
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

If it's anything like what we get at our favorite local Turkish restaurant they're zucchini patties that are fried, is that what you had?


Well I goofed that reply up! Yes Koukouvagia, that was what it was. Know how it is made?

If Wile E. Coyote had enough money to buy all that ACME stuff, why didn't he just buy dinner?
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post #10 of 19
Thread Starter 
Quote:
Originally Posted by summer57 View Post
 

Should that be Mucver? As Kou said, something like this? - http://ozlemsturkishtable.com/2010/04/zucchini-courgette-fritters-flavored-with-feta-and-dill-mucver/

Not sure how it is spelled elsewhere but here it's Mückver. Thanks for the link!

If Wile E. Coyote had enough money to buy all that ACME stuff, why didn't he just buy dinner?
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post #11 of 19
Quote:
Originally Posted by Mike9 View Post
 

In Greektown in Detroit Feta was made from sheep's milk.

Are you talking about Hellas?

 

I love that place. They make their own Phyllo too.

post #12 of 19
Quote:
Originally Posted by American_Suisse View Post

I had something called Mückver à la féta this evening. It was pretty good and I would like t
o know how to make it. My French is horrible but what bothers me is when I put Mückver in my computer to find out what it was, there was no results. The féta I understand and am surprised I liked it as I dislike cheese made from goat's milk. Anyone know what it is and how it is made?

I am not familiar with the restaurant's name of the dish, main ingredient, and how it was prepared. If it was zucchini, might be zucchini pancakes - prepared similarly to potato pancakes - w many variations and toppings, I.e. tzatiki, yogurt, salmon cream cheese, etc. If you don't care for feta, try another cheese. A Google image search might bring you closer to the dish you seek.
post #13 of 19
Quote:
Originally Posted by Chefross View Post
 

Are you talking about Hellas?

 

I love that place. They make their own Phyllo too.

 

Hellas for octopus, but I ate at The International more.  I asked Gus about it once and he said "ships milk".  Here is a picture of Greektown circa 1975 in its heyday.

 

post #14 of 19
Thread Starter 

Actually, there was no restaurant involved. I had a heart attack the day before Christmas and am now in La Lignière Clinique here in Switzerland for three weeks of cardio rehab. Mückver was what as served that night for dinner.

Thanks all for the posts and the link!

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post #15 of 19

Well I tried the recipe that was linked.  I forgot the step about draining, and since this made them too wet to set for frying I instead made them en casserole.

 

Well the feta imparted quite an acid taste, at least I can only think to blame it on the feta.  But today I tried them cold from the fridge - What a Revelation!  The acid taste no longer discernible and what a flavor bomb!  It reminded me of the first time I had Vichysoirre, at a good French restaurant.  You just didn't expect cold patatoes to taste like that.  A tone poem of potato as a musical acquaintance would describe it.

 

So instead of Mukver I think I'll call it this version Not Vichysoirre in honor.  It's really and excellent cold-vegy dish.

 

 

 

Rick


Edited by Rick Alan - 1/20/16 at 9:22am
post #16 of 19

Oh, how I used to love Hellas...Once, while eating lunch watched an entire drama unfolding at the big church across the street. What looked to be people from both sides of the aisle, clearly stalking out in a rage at different times, followed by different parties, clearly entreating them to please, please go back inside. Before it was over, I think everyone but the bride and groom had had a palaver out there on that sidewalk. And, it was pretty cold outside.

 

@Koukouvagia --Interesting that Feta is now a protected name. I didn't know that. Apparently, the Greek Gov't won that battle in 2002 but here in Chicago, you still often see Bulgarian "feta" and French "feta" in markets. One of the French fetas, Valbreso, comes packed in brine, in cans. They are calling it "feta"--with a "registered" symbol--on their website. I wonder if the Greeks know. It's milder and softer than Greek Feta but still delicious. The Bulgarian feta sold here seems saltier and sharper than either the Valbreso or the Greek feta cheeses I've tasted.


Edited by ChicagoTerry - 1/20/16 at 9:41pm
post #17 of 19

Oh geez, didn't even read your last post AS, Hope you're feeling OK now.

 

 

 

Rick

post #18 of 19

I don't know that I should even admit to it but I've downed 10 pounds of Mucver since this posting.

 

Just some notes: You don't want to overdo the onion.  You don't want to overdue the feta.  But you can't use too much dill in this dish.

 

OK I see the last comment can offer a confused dual meaning to some, especially where English is not a mother tongue, so that is to say you can throw in all the dill you want.

 

For my casserole version I've been using about 3oz of fresh dill for 2 pounds zucchini (not salted or pressed, but I'm going to drain excess liquid next time), along with 12oz onion, 6oz Feta, 5 large eggs and 5tablespons flour (will reduce to 4 each with draining), 3 large garlic cloves, S+P and dash paprika.


Edited by Rick Alan - 2/21/16 at 5:48am
post #19 of 19
Thread Starter 

Thanks for the tips Rick!

Somehow I missed your post about my health. Happy to say all seems to be going well. Still tire a fairly quickly and the docs still don't want me hiking about in the Alps but what they don't know won't hurt them.

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