Öcce Recipe
Öcce was a dish that I thought belonged only to Gaziantep cuisine. I recently learned that it is also made in Hatay. It would be a lie if I said I was surprised. With its abundance of greens and frying method, Öcce is a recipe very suitable for Hatay cuisine.
Many people describe Öcce as Antep style mücver, but even though the making method is the same, Öcce is very, very different from mücver in terms of taste. Öcce is made with parsley, spring onion, fresh garlic and optionally mint. Finely chopped greens are softened by rubbing by hand. We also use this method in making hamsi kuşu recipe. The rubbed greens become soft, almost as if they are cooked. Thus, during the frying stage, there is no need to fry the greens for a long time to cook and soften them.
The amount of eggs used in öcce may vary depending on the size of the eggs, just like in mücver. If your eggs are large, three may be enough, but if they are small, it will easily take four eggs.
In my opinion, the best accompaniment to öcce is yoghurt, just like mücver, but they also sell öcce in wraps in Hatay. This reminded me of a chickpea wrap and a falafel recipe wrapped in lavash as a wrap.
You can serve it hot, warm or cold. But if you want to eat it crispy, it would be appropriate to serve it hot.
Enjoy the recipe...
Öcce Recipe with Video
Ingredients
- 300 g of parsley (leafy parts),
- 250 g of spring onion,
- 2-3 sprigs of fresh garlic,
- 1 handful of mint leaves,
- 4 tablespoons of flour,
- 4 eggs,
- Black pepper,
- Cumin,
- Chili pepper,
- Salt to taste,
- Olive oil for frying.
Preparation
- Finely chop the parsley, onion, garlic and mint and place them intp a deep bowl,
- Add salt and spices and rub them with your hands to soften them,
- Add flour and eggs and mix,
- Heat a thin layer of olive oil in a large pan,
- Take spoonfuls of the mixture and slowly drop it into the oil,
- Fry both front and back,
- Remove them to the strainer.
Enjoy your meal...