Chushka burek

Category: Vegetable and fruit dishes
Kitchen: bulgarian
Chushka burek

Ingredients

Bulgarian peppers 4 things.
Brynza 300 g
A tomato 1 PC.
Dill 4-5 branches
Adjika 1/2 tsp
Eggs 2 pcs.
Rust oil 2-3 st. l.
Salt taste
Breadcrumbs or sesame seeds 2-3 st. l.
Flour psh. 3 tbsp. l.

Cooking method

  • To facilitate cleaning, lightly bake the peppers (not until tender, but until bubbles on the film), cool in a plastic bag, remove the peeled skin and remove the core.
  • Chushka burek
  • For the filling, grate or knead the cheese, add finely chopped dill, a slightly beaten egg, a tomato, cut into small cubes, adjika and mix everything
  • Chushka burek
  • Fill the peppers with filling, each roll in flour, dip in a loose egg, then roll either in breadcrumbs or, like mine, in sesame seeds and fry in oil in a preheated pan until golden brown. It is delicious!


Manna
Bookmarked Dopletochka, thanks for the idea
lu_estrada
mm-mmm Dopeletchka-candy, how lovely! : girl_claping: Thank you !!!
Vasilica
Larissa, how interesting, and I think very tasty! And sesame breading um.
Is a pig a pig?
Joy
This is definitely my dish Thank you very much for the recipe, now it is very relevant. Dragged away
dopleta
Thanks for reading the recipe, but it's really worth it. Vasilica, are you laughing about the name of the peppers in Bulgaria? And I, by the way, have dreamed of buying a Bulgarian barbecue for many years! But it is sold only there, and I'm not going there any time soon. Asking someone to bring them is impossible, he is heavy.
Vasilica
Quote: dopleta

Vasilica, are you laughing about the name of the peppers in Bulgaria?

Why am I laughing, I wanted to know where the name came from. "Chushka" is consonant with the word "chuchka" (in Uzbek - pig), and "burek" is clearly of Turkic origin. Well, it looks like ears.

And now I googled and found out that I had borrowed something for the Bulgarian cuisine and from the Ottoman Empire.
Gala
Quote: dopleta

for many years I have dreamed of buying a Bulgarian barbecue


Oh Gospadya! (as Lenka Tim says) What do you not recognize in old age!

Laris, but ingots are good! I'll put them in my tabs. Thank you!
Babushka
Larissa, thanks for the recipe! I really love "burek" regardless of the shell (chushka, patlajan, tikvichki ..) And instead of chushkopek I have been using an air fryer for many years. Chushkopek weighs 8 kg, my husband refused to take this stone pipe from Bulgaria ...
Rada-dms
Wow, how great !! : rose: Just intrigue if you give it and don't say what's inside !! I will hold a competition, whoever guesses will get a prize !!!
Question! Do you think it will lose a lot in taste if without sesame?
And how does this chushkapek look at all?
Babushka
The chushkopeks that I saw look like a round, upright pipe made of stone / brick, hollow inside. A spiral is laid inside, which is very hot. Peppers are put into a hot mouth and, literally, after a couple of minutes they are burnt. The smell is worth it - mind-blowing! Chushka pecheny is an amazing snack with rakika ... And not only that. We have them on our table every Saturday, not as a snack, but as a tribute to our beloved Bulgaria and memories of friends who are far away ...
MariV
Yes, Lorik, I believe - delicious!
dopleta
Quote: Babushka
my husband refused to take this stone pipe from Bulgaria
Tanya, so I did not dare at one time, he weighed as much as 9.
Quote: Rada-dms
Do you think it will lose a lot in taste if without sesame?
And how does this chushkapek look at all?
Not much, because.sesame is my know-how. Authentic - only crackers, and everyone liked it so far. Although many people liked it better with sesame. It looks like this (inside the heating elements and ceramics)

Chushka burek

Now it seems that new ones have appeared, lighter and for a larger number of peppers. Want ! By the way, we have temka it somehow opened on them, but died out, so no one bought it.
gala10
Goshpadya ... it was a control shot ... in the head ... !!!
And how to live now? Without this deliciousness?
I went for the peppers.
Altusya
How interesting, you have to try.
Bookmarked it.
mowgli
Come on, drooling flowed, flowed, I went and made Russian stuffed cabbage, and then somehow
July
And I already had time to eat!
Larissa, thank you very much! Simply fantastic!

Chushka burek

Who hasn't tried it there yet? Try it quickly, do not deny yourself the pleasure!
mowgli
I will definitely try, I generally love everything from feta cheese, with herbs .. in the bookmarks
Altusya
Does the feta cheese not flow out when frying?
dopleta
July, Great! By the way, I wanted to write that red pepper is more aesthetically pleasing than mine this time, but I decided that everyone here is "smart"! And I was not mistaken! But why didn't your sesame get gold?
Altusya, cheese for some reason is different, sometimes it leaks slightly, but this is not critical.
Altusya
Yeah, thanks Larisochka.
Wildebeest
dopleta, Larissa, thanks for the wonderful recipe, I am in seventh heaven from it. I already love baked ingots just like hamster, but here. ........
But I made them not very Bulgarian. The filling was from Adyghe cheese with garlic. Fried in breadcrumbs.
I enter this recipe in my red book. Now such ingots will often be on my desk.
By the way, after this recipe, these peppers began to be called ingots.
dopleta
Svetochka, welcome to the team of Chushkoburekolyubs!
Song
And I’m reading and I think you’re talking about pork ...
Laris, cool recipe! Thank you! I love peppers!
Even more pork.
Marina_K
dopleta, Larissa, a very interesting recipe. I love peppers in any form, especially baked ones. I take it to bookmarks.
tana33
Quote: gala10

Goshpadya ... it was a control shot ... in the head ... !!! - 959981415.html]Chushka burek-959981415.html]Chushka burek-959981415.html]Chushka burek
And how to live now? Without this deliciousness?
I went for the peppers.

Oh my God, my gods ..... how is that life now until the weekend?
until I bookmark ...
CheBuRashGO
I liked the recipe. I'll do it right now. But if you also add minced meat there / inside?
And then I have a lot of minced meat :-)
dopleta
I read and read that you have nowhere to put it! You cook the minced meat and add some peppers! Well, it won't be a chushka burek, so what? But you recycle the minced meat!
Spline
dopleta, such a sincere recipe. Thank you. I will buy peppers and feta cheese, we will surprise men
limon
And I join the team of Chushkoburekolyubs!
Thanks for the recipe!
dopleta
Please please ! Cook and have fun!
Spline
Here's what came out for me - very tasty!

Chushka burek
dopleta
Where, Spline ? Can not see ! ABOUT! Manifested! I am delighted !
Spline
dopleta, and we are here in votorg! Salty filling in a sweet shell with a crispy crust .... mmm ... mm ... ma-aa-lo!
BlackHairedGirl
So, you need to do it, otherwise you will go crazy from your photo masterpieces Thank you, Lorik, the recipe is what you need, and you can experiment with the filling
Cirre
Larissa, can you replace the cheese with something? Well, I don't like her.
dopleta
Checkmark, well, since they don't like it - don't make a chushka-burek, just make stuffed peppers with your favorite filling! You know, you can stuff it with minced meat, and rice, and vegetables. Do as your loved ones love.
Cirre
Not stuffed with it is a little different. Can you replace mozzarella?
dopleta
Stuffed is a completely different thing, chushka burek can only be with feta cheese - a Bulgarian dish. Mozzarella has a completely different taste, all the piquancy will disappear.
Cirre
Bummer
dopleta
Maybe with suluguni?
Cirre
Alternatively, I'll try it when I arrive in town
Ikra
In another topic, I have already told how my son and I went to a restaurant in the Bulgarian embassy. Penetrated literally into the territory of another state and ate kyuft there nervously ... "Nervous" is not a way of eating and not our emotions, it means "sharp".
And the burek also ate pigs, very much. For some reason, it wasn’t enough to look for a recipe on my home forum And now, less than five years later that I’m here on the forum, I discovered that we have a selection of national recipes.
dopleta, Larisochka, I report:

Chushka burek

Of course, it is far from ideal in appearance, since the pepper did not want to part with its skin, and "Sirtaki" took the cheese, which instantly flowed from the acquaintance with the tomato and the egg. O-very thin it turned out. But ... sleight of hand, quickly rolled in everything (it is clear that where the skin is, nothing stuck), fried. It's still tasty, and looks like what the Bulgarians ate
Thanks for the recipe, I'll take into account the mistakes, I'll work on the aesthetics. But I will undoubtedly do it again and again!
Wildebeest
The season of the Chushkobureks has come.
Today I bought wonderful peppers, I have already baked them, it remains to peel them, fill them, fry them and you can enjoy them.
Today I will start their cottage cheese + garlic + parsley + dill.

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