Recipes with long red peppers

3 recipes that use long red peppers, with photos, step-by-step instructions and cook times. The quickest, Pecheni chushki, takes 40 minutes. It is most often cooked with garlic, sugar and aubergine.

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Pecheni chushki

In September, the smell of roasting peppers drifts across every Thracian town from Plovdiv to Haskovo, as families char crates of them on special drum roasters and barbecues for the winter. The simplest way to eat them is this salad: soft, sweet, smoky peppers torn into strips and dressed with crushed garlic, wine vinegar, sunflower oil and lots of chopped parsley. It is on the table with grilled kyufte at summer lunches and with white beans in the fasting season, and it tastes even better the next day. Where most people go wrong is rinsing the peeled peppers under the tap, which washes away the smoky juices; brush off the charred skin with your fingers instead. Chef's tip: save the sweet juice that collects in the bowl while the peppers steam and whisk it into the dressing.

40 min

Bulgarian Salads

by KrazyBadal 0 views

Chushki byurek

Chushki byurek are one of the great autumn dishes of Bulgaria: in September, when the long red peppers ripen around Plovdiv and Pazardzhik, they are roasted, peeled, filled with sirene and egg, then dipped in flour, egg and breadcrumbs and fried. The outside crunches, the pepper is silky and sweet, and the salty cheese melts inside. They are served hot as a main course with a tomato salad, or cold the next day. Chef's tip: dry the peeled peppers well before filling; a wet pepper is the usual mistake, and the batter slides off and the oil spits.

60 min

Bulgarian Vegetarian

by KrazyBadal 0 views

Ajvar

Every September the smell of charring peppers drifts over courtyards from Leskovac in southern Serbia to Strumica in North Macedonia, as families roast crates of long red babura peppers on wood stoves and spend a whole Sunday stirring the pulp into ajvar for the winter shelves. A little roasted aubergine softens the flavour, and long cooking with sunflower oil turns it into a glossy, sweet-smoky spread that is eaten on bread with white cheese, beside beans or potatoes, and with almost every winter meal. This is a home-sized batch for two medium jars rather than a cellar full. Chef's tip: do not rinse the roasted peppers under the tap to get the skins off; it washes away the smoky juices that make ajvar taste of autumn, so peel them with oiled fingers and a paper towel instead.

145 minBalkan Chutneys & Dips

by KrazyBadal 0 views

Pecheni chushki

Chushki byurek

Ajvar

Goes well with long red peppers