Chushki burek are Bulgarian stuffed peppers, topped with a mixture of siréné, egg, dill, garlic and tomato, then breaded before being fried until a crispy, golden crust. Inside, the cheese remains melting, salty and fragrant, while the grilled pepper provides a soft, slightly smoky texture.
Contrary to what the word “burek” might suggest, this is not a phyllo pastry. In Bulgaria, chushki burek refers to roasted, peeled, stuffed, breaded and fried red peppers. It is a simple, family and generous recipe, which can be served as a starter, a vegetarian dish or a Bulgarian mezze.
The traditional version is prepared with siréné, the Bulgarian brined cottage cheese, similar to feta but often creamier and more crumbly. If you can’t find any, you can use feta, bryndza or a salty cottage cheese that holds up well when cooked.
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What are chushki burek?
Chushki burek are Bulgarian stuffed peppers. The word “chushki” means peppers in Bulgarian, while “burek” here refers to the idea of a stuffed and breaded preparation, even if it does not contain paste.
The principle is simple: roast red peppers, peel them, remove the seeds, then stuff them with a mixture of cheese, egg, herbs and aromates. The peppers are then passed through flour, beaten egg and breadcrumbs, and fried until crispy.
The result is very indulgent: the outside is golden and crunchy, the pepper remains tender, and the cheese filling becomes warm, creamy and fragrant.
Why is this dish called burek?
In many Balkan and former Ottoman cuisines, the word burek refers to a stuffed preparation, often salted, sometimes based on phyllo pastry. In Turkey, börek is usually a puff pastry filled with cheese, meat, spinach or herbs. In Bulgaria, banitsa comes to mind when it comes to phyllo pastry.
Chushki burek is different: here, the “burek” does not come from a dough, but from the principle of stuffing a food before breading and cooking it. The pepper replaces the dough envelope in a way. This is what makes this recipe so original: a dish that is close to stuffed peppers, salty fritters and breaded preparations.
Siréné, the essential Bulgarian cheese
Sirené is one of the most important cheeses in Bulgarian cuisine. It is a brined cottage cheese, prepared with cow’s, sheep’s, goat’s milk or a mixture of milks. It is salty, slightly tart, crumbly and widely used in salads, breads, gratins, puff pastries and vegetarian dishes.
In the chushki burek, it is the base for the stuffing. Its salty taste balances the sweetness of the roasted red pepper, while its texture makes for a filling that is both firm and melting.
In the absence of siréné, feta is the easiest substitute to find in France. Choose a good quality feta cheese, not too dry, and coarsely crumble it. You can also mix it with a little cream cheese for a creamier filling.
Which peppers to use?
The best bell peppers for chushki burek are long red bell peppers. They should be large enough to be stuffed, but not so thick that they are easy to fold and bread.
The peppers must first be grilled. This step is important because it gives the dish its smoky taste and allows the peel to be removed, which would be unpleasant after breading. They can be grilled in the oven, on the barbecue, directly over a flame or use peppers already grilled in a jar, well drained.
If using jarred peppers, pat them dry thoroughly with paper towels before stuffing. Too much moisture will cause the breading to slide off and make the frying less crispy.
How to make a successful breading?
The breading is done in three steps: flour, beaten egg, breadcrumbs. The flour helps the egg stick to the pepper. The egg allows the breadcrumbs to adhere. The breadcrumbs, finally, give that golden, crispy crust that contrasts with the melty cheese.
The most important point is to handle the peppers gently. Once grilled and peeled, they become fragile. So you have to stuff them without filling them too much, close them gently, then pass them through the breading while holding them flat.
For a cleaner breading, you can let the stuffed peppers rest for 10 minutes in the refrigerator before breading them. They will hold up better when cooked.
Frying or baking?
The most indulgent version of chushki burek is pan-fried. Frying results in crispy breading, a beautiful golden color, and a very comforting texture.
It is also possible to bake them in the oven for a lighter version. In this case, brush the breaded peppers with a little oil, then bake them at 200°C until golden brown. The texture will be less crispy than in the pan, but the result is still very good.
Air Fryer cooking also works: spray a little oil over the breading and cook until golden brown.
What to serve chushki burek with?
Chushki burek can be served hot or warm, often with a fresh salad, yogurt sauce, bread, lyutenitsa or some grilled vegetables. They can be offered as a starter, as a vegetarian dish or in a large table of Balkan mezze.
A yogurt, garlic and dill sauce works particularly well: it brings freshness and balances the saltiness of the cheese with the richness of the frying.
They can also be served with a shopska salad, tomatoes, cucumber, olives, or simply a squeeze of lemon.
Chushki burek recipe
Ingredients for 4 people
- 4 large roasted red peppers, peeled and seeded
- 120 g crumbled siréné, or feta cheese
- 15 g chopped dill
- 2 cloves garlic, minced
- 1 small tomato, finely diced
- 2 eggs
- Salt
- Pepper
- Winter savory, optional
- Flour
- Breadcrumbs
- Frying oil
Preparation
If the peppers are not yet grilled, grill them in the oven, on the barbecue or directly over a flame until the skin blackens in places. Place them in a bowl, cover and let cool. Then remove the skin, seeds and membranes, trying to keep the peppers whole.
Gently pat the peppers dry with paper towels.
Prepare the stuffing. In a bowl, mix the crumbled siréné, chopped dill, minced garlic, finely diced tomato, an egg, a little pepper and a pinch of savory. Taste before adding salt, as the sirené or feta is already salted.
Gently stuff the peppers with the cheese mixture. Do not overfill them, to prevent the stuffing from escaping during cooking. Gently close the peppers around the filling.
Prepare three plates: one with flour, one with a beaten egg, one with breadcrumbs.
Dredge each stuffed pepper in the flour, then in the beaten egg, then in the breadcrumbs. For a crispier breading, you can go over the egg and breadcrumbs a second time.
Heat a little oil in a frying pan. When the oil is hot, place the breaded peppers on top and fry for a few minutes on each side, until golden brown.
Drain on paper towels, then serve hot or warm.
Tips for successful chushki burek
The peppers should be well drained and dried well before stuffing. If they are too wet, the breading will stick badly.
The stuffing should be quite thick. If the tomato releases a lot of water, remove the seeds before dicing.
Don’t add salt too quickly: the siréné and feta are already very salty.
For an even more fragrant version, add a little parsley, chives or mint with the dill.
For a richer version, add a little grated kashkaval to the stuffing.
Oven variant
For a lighter version, preheat the oven to 200°C. Place the stuffed and breaded peppers on a baking tray lined with baking paper, brush or spray with oil, then bake until golden brown.
Turn them halfway through cooking to get a more even color. The breading will be less crispy than in frying, but this version is still very practical for preparing several peppers at once.
Chushki burek – Bulgarian Stuffed Peppers with Cheese
Ingredients
- 4 roasted red peppers, peeled and seeded
- 120 g sirené
- 15 g chopped dill
- 2 cloves garlic, minced
- 1 tomato, finely diced
- Salt, pepper and savory
- 2 eggs
- Flour
- Breadcrumbs
- Frying oil
Preparation
- In a bowl, mix the crumbled sirené, dill, garlic, tomato, an egg and season with salt, pepper and savory.
- Stuff the peppers with the cheese mixture, then roll them in the flour, egg and finally breadcrumbs. Fry the peppers in a hot oiled skillet for a few minutes on each side.
Notes
The sirené can be replaced by feta.
For an oven version, brush the breaded peppers with a little oil and bake them at 200°C until golden brown.
FAQ
What are chushki burek?
Chushki burek are Bulgarian stuffed peppers. They are made with grilled red peppers, stuffed with cheese, eggs, and herbs, then breaded and fried.
What cheese to use for chushki burek?
The traditional cheese is siréné, a Bulgarian curled cottage cheese. Failing that, you can use feta, bryndza or a salty cottage cheese that holds up well when cooked.
Can you make chushki burek in the oven?
Yes. The fried version is crispier, but breaded peppers can be cooked in the oven at 200°C with a drizzle of oil for a lighter version.
Can you use peppers in jars?
Yes, as long as you drain them well and dry them before stuffing them. If they are too wet, the breading may not hold well.
Are chushki burek vegetarian?
Yes, this version is vegetarian. It contains peppers, cheese, eggs, herbs and a breading.
What to serve chushki burek with?
They can be served with a shopska salad, yoghurt and garlic sauce, lyutenitsa, bread or grilled vegetables.
Can they be prepared in advance?
You can grill and peel the peppers in advance, then prepare the stuffing a few hours before. It is better to bread and fry the peppers at the last minute to keep the crispiness.
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