Bulgarian recipe
How to make Mish-mash
mish-mash (миш-маш)
All of Bulgaria, a summer favourite
Peppers, tomatoes and onions stewed in oil, then mixed with eggs and crumbled white cheese until creamy, and finished with fresh parsley.
Ingredients
- 4 red or green peppers, raw or roasted and peeled, chopped
- 3 ripe tomatoes, chopped
- 1 onion, chopped
- 4 eggs
- 200 g sirene or feta cheese, crumbled
- 3 tablespoons sunflower oil, a handful of chopped parsley and salt
Method
- Warm the oil in a wide pan and cook the onion and peppers gently for 10 minutes, until soft.
- Add the tomatoes and cook for another 10 minutes, until most of the juice has cooked away.
- Beat the eggs with the cheese, pour them into the pan and stir gently over low heat until the eggs are fully set. Anyone who is pregnant, elderly or unwell should make sure the eggs are cooked through.
- Taste for salt (the cheese is already salty), scatter with parsley and serve hot with bread.
Made it at home? Tick it off and it goes into your kitchen passport.
Every family has its own version: some add garlic, spring onions, aubergine or okra, and some leave out the cheese or the onion.
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