• 350 g White Brine Cheese
  • 150 g Kashkaval
  • 2 tomatoes, sliced
  • 2 roasted peppers, chopped
  • 2 eggs
  • 2 chilies
  • A pinch of oregano and parsley
  • Salt

1 - Take two small gyuveche pots and put in each a layer of White Brine Cheese, then a layer of peppers and tomatoes, then Kashkaval cheese on top.

2 - Close the pots with the lids and bake for 20 minutes in 200°C oven until the Kashkaval cheese on top is melted.

3 - Break an egg on top of each dish and cook for 5 minutes or until the egg is the consistency you like it.

4 - After removing the pots from the oven garnish with oregano and the chopped parsley




  • 8 bell peppers (red or green)
  • 500 g White Brine Cheese
  • 100 g Kashkaval
  • 5 eggs
  • 300 g breadcrumbs
  • 3 - 4 garlic cloves (smashed with a pinch of salt)
  • 1 tomato
  • 1 tablespoon thyme
  • 2 teaspoons parsley
  • 1⁄4 teaspoon black pepper (powder)
  • 150 g vegetable oil
  • Baking powder


  • 500 g Bulgarian yoghurt or 500 g sour plain yoghurt
  • 2 garlic smashed cloves
  • 1 pinch salt
  • 2 teaspoons dill
  • 5 eggs
  • 2 teaspoons parsley
  • 1 tablespoon olive oil
  • 1 teaspoon white vinegar

1 - Grill the peppers until their skin becomes dark brown.

2 - Then peel off the skin, clean the handle and the seeds from inside.

3 - Grind the White Brine Cheese, the Kashkaval and the tomato and mix them all together. You can add some more White Brine Cheese to have a creamier fill.

4 - Mix 1 egg and add it to the cheese mixture then add all the spices. Fill the peppers with the ready cheese mixture.

5 - In two separate bowls put the breadcrumbs and in the other mix 4 eggs with a pinch of salt and a pinch of baking powder.

6 - Dip the already filled peppers in the bowl with the eggs, then in the bowl with the breadcrumbs, and then again in the eggs and fry them in hot oil.

7 - Mix together garlic, spices, yoghurt, olive oil and vinegar.

8 - Serve the hot peppers with the sour sauce.



  • 200 g Kashkaval
  • 5 tablespoons flour
  • 2 eggs
  • Black pepper (powder)
  • 5 tablespoons breadcrumbs
  • Vegetable oil for frying

1 - Cut the Kashkaval into slices. In order not to melt in the pan the Kashkaval slices should be the thickness of a finger.

2 - Put in a bowl the two eggs, add a pinch of pepper and whisk them well. It is not necessary to put salt, this cheese is quite salty anyway.

3 - Dip each slice of Kashkaval in flour first and then in the beaten eggs. Repeat the process (in flour and eggs) and finally pass the slices in breadcrumbs.

4 - Fry the prepared Kashkaval slices in hot oil on both sides (one-two minutes at medium heat) until golden brown.

5 - Remove the golden brown slices from the pan and transfer them to a plate lined with kitchen paper to drain the excess oil.


You can serve the Kashkaval pane with salad and fries.



  • 2 zucchini
  • 300 g grated Kashkaval
  • 2 tomatoes
  • 2 tablespoons breadcrumbs
  • 10-15 fresh mushrooms
  • Salt, black pepper
  • 3 eggs
  • Vegetable oil
  • 1 onion

1 - Peel the zucchini and cut them thin slices. Sprinkle a little bit of salt on the zucchini slices and let them one hour on a cold place.

2 - Remove the water from the zucchini with paper towels and fry the slices in hot oil for 1-2 minutes until softened only slightly.

3 - Chop the onion and the mushrooms in slices then fry them in 2 oil tablespoons until you remove all the water released by the mushrooms. Season the mixture with salt and black pepper.

4 - In a bowl whisk well the eggs, put salt and black pepper, add the grated Kashkaval and a breadcrumbs tablespoon.

5 - Brush a baking pot with oil and a little bit of breadcrumbs. Place a layer of zucchini, put the mushrooms mixture, and spread half of the egg mixture then another layer of zucchini. Put the peeled and sliced tomatoes on top. Put over the remaining egg mixture.

6 - Put the pot in the preheated oven for 20 minutes at 200°C.