Bulgarian Chushki Burek Bulgarian Peppers Burek
Delight your taste buds with Bulgarian Chushki Burek, a traditional dish that celebrates the robust flavors of roasted red bell peppers. These tender, smoky peppers are stuffed with a creamy mixture of Bulgarian feta cheese, ricotta, fresh parsley, and delicate seasonings, offering the perfect balance of tanginess and creaminess. Coated in a crispy golden breadcrumb crust, these stuffed peppers are pan-fried to perfection, creating an irresistible contrast of textures. Perfect as an appetizer or a satisfying main course alongside a crisp salad, this recipe captures the essence of Bulgarian comfort food. Quick to prepare and ideal for pairing with your favorite dips, Chushki Burek is a show-stopping dish that’s sure to impress at any meal.
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Recipe Information
Ingredients
- 6 pieces Roasted red bell peppers (large, peeled and deseeded)
- 200 grams Bulgarian feta cheese (or any feta)
- 100 grams Ricotta cheese (optional, for creaminess)
- 2 tablespoons Fresh parsley (finely chopped)
- 3 pieces Eggs (for filling and coating)
- 1 cup Breadcrumbs
- 0.5 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Vegetable oil (for frying)
Instructions
Prepare the roasted peppers by peeling, deseeding, and rinsing them, if not already done. Pat them dry with a paper towel and set them aside.
In a medium bowl, crumble the feta cheese and mix it with the ricotta cheese (if using). Add the chopped parsley, one beaten egg, salt, and black pepper. Mix well to form a cohesive filling.
Carefully stuff each roasted pepper with the cheese filling. Do not overfill, and gently press the edges of the pepper to enclose the filling as much as possible.
Set up a breading station with three shallow bowls: one with flour, one with the remaining two eggs (lightly beaten), and one with breadcrumbs.
Gently dip each stuffed pepper first into the flour, coating all sides. Then dip it into the beaten egg, ensuring it’s fully covered, and finally roll it in breadcrumbs to coat evenly. Repeat for all the peppers.
Heat vegetable oil in a large frying pan over medium heat. The oil should be about 1/2 inch deep and shimmering but not smoking.
Carefully place the breaded peppers in the hot oil. Fry them in batches, about 2-3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
Use a slotted spoon to remove the fried peppers and place them on a plate lined with paper towels to drain any excess oil.
Serve warm as an appetizer or with a side salad for a complete meal. Enjoy your Bulgarian Chushki Burek!
Nutrition Facts
Calories |
3805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.1 g | 405% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 5440 mg | 237% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 54.5 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1423 mg | 109% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2446 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
