Bulgaria

Chushka Byurek

Name: Chushka Byurek
Prep time: 35 minutes
Cook time: 20 minutes
Yield: 6 servings
Cuisine: Bulgaria
Ingredients: 6 large red sweet peppers; 300 g Bulgarian white brined cheese (Sirene), crumbled; 150 g feta cheese, crumbled; 2 large eggs; 2 tbsp chopped fresh parsley; Freshly ground black pepper, to taste; 2 large eggs, beaten; 100 g all-purpose flour; 150 g fine breadcrumbs; Vegetable oil, for frying; Plain Bulgarian yogurt or strained yogurt; Fresh parsley; Lemon wedges (optional)

Vegetarian

Presented by

Alexandra Agrafioti

Global Vice President

Global Vice President · Greece

Yield: 6 servings
Preparation: 35 minutes
Cooking: 20 minutes
Difficulty: Easy

Chushka Byurek is one of Bulgaria's most cherished traditional dishes, celebrated for its simple ingredients, rich flavors, and deep connection to the country's agricultural heritage. The dish consists of roasted sweet peppers filled with a creamy cheese mixture, coated in a light egg batter and breadcrumbs, then fried until perfectly golden.

Its origins can be traced to rural Bulgaria, where peppers have long been one of the country's most important summer crops. Families traditionally roasted peppers at the end of the harvest season and paired them with locally produced white brined cheese (Sirene), eggs, and fresh herbs. This practical yet delicious combination gradually became a staple of Bulgarian home cooking and remains a symbol of comfort food throughout the country.

Today, Chushka Byurek is enjoyed as an appetizer, a light main course, or a side dish. It is commonly served with fresh salads, yogurt, or traditional Bulgarian dairy products, making it a true representation of Bulgaria's culinary identity.

Ingredients

For the peppers

6 large red sweet peppers
300 g Bulgarian white brined cheese (Sirene), crumbled
150 g feta cheese, crumbled
2 large eggs
2 tbsp chopped fresh parsley
Freshly ground black pepper, to taste

For coating

2 large eggs, beaten
100 g all-purpose flour
150 g fine breadcrumbs
Vegetable oil, for frying

For serving

Plain Bulgarian yogurt or strained yogurt
Fresh parsley
Lemon wedges (optional)

Preparation

1
Roast the peppers over an open flame or under a hot grill until the skins are blistered and blackened.
2
Transfer them to a covered bowl for 10 minutes, then peel off the skins carefully while keeping the peppers whole.
3
Make a small slit along one side of each pepper and gently remove the seeds.
4
In a bowl, combine the Sirene, feta, eggs, parsley, and black pepper until smooth.
5
Fill each pepper generously with the cheese mixture and gently press the opening closed.
6
Coat each stuffed pepper first in flour, then in beaten eggs, and finally in breadcrumbs.
7
Heat the oil to approximately 170–175°C and fry the peppers for 2–3 minutes per side, or until evenly golden brown and crispy.
8
Place them on paper towels to remove excess oil before serving.

Serving suggestion — For the most authentic flavor, roast the peppers over charcoal or an open flame, allowing them to develop a subtle smoky aroma. A blend of Bulgarian Sirene and feta creates a balanced filling with a creamy texture and a pleasantly tangy finish.

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