Summer Chushki Byurek
Чушки бюрек·(choosh-kee byoo-rek)
Sunday Moussaka & Stuffed Comforts
Chushki Byurek—roasted peppers crammed with a rich, herbaceous cheese mixture and crusted until golden—delivers the smoky char of red peppers roasting over open fires straight to the cutting board. To avoid leaving the stove slick with oil, smash a block of sheep's milk feta, pack the peppers tight, and drop them into a twelve-inch cast-iron skillet for a high-heat oven bake. The breading shatters. Pull the pan at six-thirty on a Tuesday, taste the lingering smoke, and eat them before the cheese sets.
Before you start
Respect the moisture extraction.
American jarred peppers carry far more water than traditional Bulgarian kapia peppers. Skipping the 15-minute paper towel pressing means your breading will slide right off in the oven.
Ingredients
- whole roasted red peppers2 med
- feta cheese7 oz
- whole-milk ricotta or shredded low-moisture mozzarella3 oz
- eggs4 large
- fresh flat-leaf parsley1/4 cup
- garlic1 med
- black pepper1/4 tsp
- all-purpose flour1/2 cup
- plain unseasoned breadcrumbs1 cup
- neutral oil spray or melted butter3 tbsp
Method
- 01
Extract the moisture from the peppers.
Lay the opened, deseeded peppers flat on a baking sheet lined with a triple layer of paper towels, press another layer firmly on top, and let them sit for 15 minutes. A wet pepper will reject the breading and lead to a soggy disaster.
- 02
Mix the thick cheese filling.
In a medium bowl, vigorously mash the crumbled feta, ricotta, 1 egg, parsley, garlic, and black pepper with a fork until it forms a cohesive, thick paste. If it feels loose or runny, stir in a tablespoon of breadcrumbs to absorb the moisture. It must be very thick to prevent leaking in the oven.
- 03
Stuff the peppers.
Spoon one to two heaping tablespoons of the cheese mixture into the center of a dried pepper. Gently fold the sides back over the filling to recreate its original shape. Do not overstuff; the pepper should close comfortably around the cheese.
- 04
Set up the breading station.
Preheat the oven to 400°F. Line a heavy baking sheet with parchment paper and generously spray or brush it with oil. Set up three shallow bowls: one with the flour, one with the 3 beaten eggs and a pinch of salt, and one with the breadcrumbs.
- 05
Bread the stuffed peppers.
Working one by one, gently dredge a pepper in the flour, shaking off the excess. Submerge it in the egg wash until fully coated, then lay it in the breadcrumbs, gently pressing the crumbs onto the pepper to form a solid crust. Transfer to the oiled baking sheet.
- 06
Bake until golden and crisp.
Spray the tops of the breaded peppers generously with cooking spray or drizzle lightly with oil. Bake on the middle rack for 15 to 20 minutes until the bottoms are deep golden brown. Carefully flip each pepper with a thin spatula and bake for an additional 10 minutes.
Notes
Resist the urge to over-spice.
The authenticity of this dish relies entirely on the quality of the dairy, the smokiness of the pepper, and the herbaceous brightness of the parsley. Leave the smoked paprika, cumin, and oregano in the pantry.
Serve with acidic contrast.
This is a profoundly rich dish. Serve alongside a classic Shopska salad (tomatoes, cucumbers, onions, and grated feta) and a cold sauce made of whole-milk Greek yogurt whisked with minced garlic, dill, and a splash of lemon juice to cut the fat.