This week is all about global cuisine. Usually there would be a set of regulations for any given theme, but this time Valli was so lenient and asked us to make any three dishes from around the world excluding USA and India. First I chose to make three breads, but since I couldn’t make all the dishes for Sruti within time, I opted for a more easier theme, Eggs. As I am having eggs daily and looking for interesting recipes, it would be easier for me to finish it off without depending on others. So you will see three egg recipes from around the world this week. The first one is a delicious Bulgarian breakfast or lunch – Mish Mash.
This is a really famous recipe throughout Bulgaria and each house has its own version. The main attraction of this recipe is the addition of Bulgarian white cheese sirene. As sirene is not available in other countries, most of the authors recommend feta instead. Looking at sirene’s pictures, I felt that paneer could be a ice substitute for it. I usually make a simple version of paneer and eggs for hubby daily. This mish mash was slightly different with the addition of roasted bell peppers and garlic. I made this for my lunch one day and totally loved that roasted pepper flavour in it. Also most of the recipes used different coloured peppers to make mish mash colourful but as I had only green peppers, I added that. The name mish mash means confusion or mess in the dictionary, but this one is a delicious mess. Do try it.
Butter – 2 tbs
Eggs – 4
Onion – 1
Tomato – 1
Bell Pepper – 1
Crumbled Paneer – 100 gm
Salt and Pepper to taste
Coriander Leaves or Parsley – 3-4 tbs
Roast bell pepper until the skin is charred.
Cool, remove skin and seeds and chop it into small cubes.
In a pan heat butter and add chopped onions and crushed garlic.
Saute until translucent. Add in tomatoes and chopped bell peppers and saute for one or two minutes.
Add coriander leaves and mix well.
Add eggs and cook until they are soft but cooked enough.
Add in crumbled paneer, salt and pepper and cook until the mixture is fluffy.
Garnish with more coriander leaves and serve it hot.