I can still remember the time I cooked muchver for the first time. I was a student in the university away from home. It turned out not-so-good. I used a not-so hot vegetable oil in pan and since muchver is made out of a watery mixture - it turned too soft and oily.
One tip from my experience: make sure the pan and oil is very very hot before frying! Off to our recipe.
You will need:
3 medium size zucchini (You can also use potato instead of zucchini)
1 teaspoon salt
1 cup all purpose flour
1 cup vegetable oil
Optional: shredded carrot
250 grams yogurt
2 cloves of parsley or dill)
How to cook:
Shred the zucchinis; Make sure there's not too much (to almost none) water in the shredded zucchinis. Place the shredded zucchinis in a separate pot and mix with 2 eggs, salt, flour and shredded carrot. Mix the ingredients thoroughly.
You can place the mixture into the hot pan with a big spoon and start frying.
How to cook the sauce: Shred garlic pieces and chopped parsley, mix with yogurt
Serve the muchver with the sauce on top. You can also sprinkle some dried red pepper on top of your sauce.