The recipe of Black Sea Chushka Byurek is simple but very tasty. For the best taste of Black Sea Chushka Byurek the quality of ingredients is very important, especially red bell pepper and white brine cheese. The best taste of this dish comes if the red bell peppers are fleshy and grown in open soil and harvested at a natural seasonal vegetation period.
Preparation time – 35 minutes Cooking time – 15 minutes
6-8 large sized flashy red bell pepper
450-600 g white brine cheese
60-80 g of butter
30-40 g of wheat flour
50-60 g of breadcrumbs
3-4 tbsp parsley finely chopped
refined sunflower or olive oil – for frying
salt to taste
Cooking this dish is not complicated. Cut off tails of red bell peppers and clean from inside seeds. Roast red bell peppers at the hot grill or in the oven at 220 C for about 15-20 minutes. After roasting, put vegetables in the plastic bag for a few minutes. It helps to peel off them easily.
Take white brine cheese and grind it well. Add beaten eggs, butter and finely chopped parsley, and mix well. Stuff peppers carefully with the mixture.
Roll stuffed peppers consistently in wheat flour, then in beaten eggs, in breadcrumbs and again in eggs. Fry in a pan at refined sunflower or olive oil until lightly golden color.
Usually ready dish is chilled down a bit in a fridge and then served sprinkled with finely chopped parsley.
Black Sea Chushka Byurek sometimes cooked in advance. Traditionally it is served at ambient temperature or slightly cold and it goes well with a glass of wine or ayran, or Black Sea Tea.
You can enjoy Black Sea Chushka Byurek with friends and family in #BlackSeaCuisine restaurants or at home as it is not very difficult to prepare.
Black Sea Cuisine is simple, tasty and inexpensive.