Chushki Burek (Roasted Peppers Stuffed with Cheese)

Name: Chushki Burek (Roasted Peppers Stuffed with Cheese)
Ingredients: 12 to 16 small sweet red peppers; 1 cup (about 4 ounces) crumbled sheep's-milk cheese packed in brine, such as Bulgarian cheese or feta (Valbreso is a good choice); ⅓ cup farmer’s cheese or cream cheese; ½ cup kashkaval or kasseri cheese (use the small holes of a box grater); 2 tablespoons ricotta cheese; ¼ cup grated Parmesan cheese; 2 large eggs; Pinch each of kosher salt and freshly ground black pepper; About 1 cup all-purpose flour for coating; Canola oil for shallow-frying; 1 tablespoon unsalted butter; 1 garlic clove

www.jewishfoodsociety.org

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Ingredients

12 to 16 small sweet red peppers
1 cup (about 4 ounces) crumbled sheep's-milk cheese packed in brine, such as Bulgarian cheese or feta (Valbreso is a good choice)
⅓ cup farmer’s cheese or cream cheese
½ cup kashkaval or kasseri cheese (use the small holes of a box grater)
2 tablespoons ricotta cheese
¼ cup grated Parmesan cheese
2 large eggs
Pinch each of kosher salt and freshly ground black pepper
About 1 cup all-purpose flour for coating
Canola oil for shallow-frying
1 tablespoon unsalted butter
1 garlic clove