Chushka Byurek Recipe
Chushka byurek is a delicious appetizer recipe from Bulgarian cuisine. When you think about the name of the recipe for a few seconds, you get a little idea about the recipe. So at least I am. I'm not sure if it's just for my home town, but in all around Turkey, small hot peppers are called çuşka. I think it means pepper in Bulgarian. Byurek, or börek in Turkish, is a pastry in both Turkish cuisine and Bulgarian cuisine. So in summary, the name of the recipe is something like pepper börek. A wonderful name that describes the recipe exactly.
By the way, the fact that Bulgarians use pepper and cheese together like the Thracians (see the recipe ekşimikli biber) is a very good indication that geographical location is more effective than map lines in the use and matching of ingredients.
When I first saw the chushka byurek recipe, I was sure that I would love it, as I knew the flavor of the cheese and pepper together. After my first try, I realized that I was not wrong. Of course, when frying flavor and crispness are involved, more senses are stimulated and more flavor is obtained.
Let me answer those who are wondering if it can't be made in the oven. Recipes cooked in the oven using the coatings applied for the frying process don't give the same result as fried ones, and extra calories are taken unnecessarily due to the flour and breadcrumbs in the coating. In short, all or nothing.
I recommend using a low-fat or even fat free hard cheese in the recipe. Even if fatty cheeses are mixed with eggs, they will melt and flow while cooking. As there will not be enough ingrdients in the pepper, the cheese flowing into the hot oil may explode and cause unwanted kitchen accidents. I recommend the same for all the fried food that have cheese filling.
Since Chushka byurek is a crispy appetizer, it should be served immediately after frying, so that it can be served in a way that preserves this crispness. It is also not suitable for freezing for the same reason. But after filling them and making the outer coating, you can freeze them so that they do not touch each other and fry them by putting them directly in hot oil, without thawing, whenever you want.
Enjoy the recipe...
- 5 large or 10 small red peppers,
- 100 g low fat or fat-free Turkish white cheese or feta cheese,
- 2 eggs,
- 1 handful of chopped parsley,
- 1/2 cup of flour,
- 1/2 cup of breadcrumbs,
- Oil for frying.
- Roast and peel the peppers and remove the seeds (You can also use canned peppers),
- Mash the cheese with a fork,
- Add an egg and chopped parsley into it and mix,
- Stuff the cheese filling into the peppers,
- Beat another egg in a separate bowl,
- Dip the peppers first in the flour, then the egg and finally the breadcrumbs,
- In a wide pan, heat enough oil to cover the bottom of the pan,
- Put the peppers in the hot oil and fry them on both sides.
Enjoy your meal...