Bulgarian Chushki Burek (Bulgarian Peppers Burek)

Name: Bulgarian Chushki Burek (Bulgarian Peppers Burek)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the peppers; 8 bell peppers (red or green); 500 g white feta cheese (from cow or sheep); 100 g yellow cheese; 5 eggs; 300 g breadcrumbs; 3 -4 garlic cloves (smashed with a pinch of salt); 1 tomatoes; 1 tablespoon thyme; 2 teaspoons parsley; 1/4 teaspoon black pepper (powder); 150 g oil or 150 g olive oil; For the sour souse; 500 g Bulgarian yogurt or 500 g sour plain yogurt; 2 garlic cloves, smashed with; 1 pinch salt; 2 teaspoons dill; 2 teaspoons parsley; 1 tablespoon olive oil; 1 teaspoon white vinegar; 1/2 teaspoon salt

Servings: persons

For the peppers
8 bell peppers (red or green)
500 g white feta cheese (from cow or sheep)
100 g yellow cheese
5 eggs
300 g breadcrumbs
3 -4 garlic cloves (smashed with a pinch of salt)
1 tomatoes
1 tablespoon thyme
2 teaspoons parsley
1/4 teaspoon black pepper (powder)
150 g oil or 150 g olive oil
For the sour souse
500 g Bulgarian yogurt or 500 g sour plain yogurt
2 garlic cloves, smashed with
1 pinch salt
2 teaspoons dill
2 teaspoons parsley
1 tablespoon olive oil
1 teaspoon white vinegar
1/2 teaspoon salt

1
For the sauce:
2
Mix together the garlic and the spices and then add the yoghurt and then the oil and the vinegar.
3
Cool the sauce in the fridge before you serve it.
4
For the peppers:
5
Barbecue the peppers (or fry them without oil) until their skin becomes dark brown (be careful not to burn the peppers). Then peel off the skin, clean the handle and the seeds from inside.
6
Grind the white feta cheese, the yellow cheese and the tomato and mix them all together. You can add 100ml of the feta cheese water so that the mixture will not be too thick.
7
Mix 1 egg and add them to the cheese mixture then add all the spices.
8
Fill the peppers with the ready cheese mixture.
9
In two separate bowls put the bread crumbs and in the other mix 4 eggs with a pinch of salt and a pinch of baking powder.
10
Boil in a pan oil at 180u00b0C and then dip the already filled peppers in the bowl with the eggs, then in the bowl with the bread crumbs, and then again in the eggs and fry them in the oil.
11
Serve the peppers hot with a sour sauce.

1775

kcal

Calories

111

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the peppers, 8 bell peppers (red or green), 500 g white feta cheese (from cow or sheep), 100 g yellow cheese, and more.

Yes, Bulgarian Chushki Burek (Bulgarian Peppers Burek) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!