roasted turkish breadtomato slices and salad to serve
Put the courgette in a colander, sprinkle with 1/2 tsp of fine salt and mix. Leave to stand for 20 minutes, press the remaining fluid from the courgette and pat dry with kitchen towel.
Mix in a bowl the courgette, onion, garlic, feta, eggs, fresh and dried herbs with black pepper to taste. Add both the flour types and the sumak or lemonzest.
Heat half of the oliveoil on medium high heat in a large nonstick frying pan. Put 6 times a tablespoon of the courgette mixture in the pan and make sure that the cookies don't touch. Press them a little bit to make them flat with a spatula.
Bake for 1-2 minutes on each side, untill they are golden and hot. Put them in a plate covered with kitchen towel. Continue to make all the cookies.
Put 3 cookies on each plate with some crumbled feta on top. Spread some feta on the turkish bread. Serve the bread together with the tomatoes and salad together with the cookies.