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Turned out very tasty! I omitted thyme and totally forgot to add baking powder to the breadcrumbs in my excitement. The peppers were so soft they were a bit hard to keep together while breading and frying...I managed though:) If you can stuff yours without splitting them, that would help a ton. I find red peppers have the best flavour for roasting. The sweetness goes wonderfully with the salty feta. I didn't think I'd need the yogurt sauce, but it went really well!It's light and fresh, balancing out the fried-ness. The fresh parsley was the perfect high note.

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5thCourse June 04, 2007
Bulgarian Chushki Burek (Bulgarian Peppers Burek)