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Mish Mash (Bulgarian)

April 15, 2011

If you’re in the mood for a satisfying meatless dish that is rich in protein and has the sweet taste of red peppers and tomatoes, then go no further!  Mish mash is the right stop.  This dish is ideal for the spring or summer time as some of its ingredients are in season but it can also be done in the winter using preserves or environmentally unfriendly imports.  The only ingredient this dish would and should not go without is feta cheese so you’ll probably have to make the extra trip to the store, if it’s not regularly used at home.  I would strongly advise you against cheese substitutes, for it will not taste authentically.


  • 1 medium onion
  • 2 medium red peppers
  • 3 medium tomatoes
  • 5 eggs
  • 1 cup cubed feta cheese
  • parsley (fresh or dried)

Stir-fry finely chopped onion on medium heat for a few minutes until softened, add roughly chopped red peppers and cook with onions for another 10 mins or until soft.  Chop tomatoes in small squares and add to the onions and tomatoes.  Simmer for 10 minutes.  Add the eggs.  I don’t beat the eggs in a separate bowl but add them one by one and just stir them with a wooden spoon in a non-stick pan in order to be more efficient.  After the eggs seem to have all the yokes broken and well mixed in with the whites, stop stirring and let them cook for 5-10 mins depending on how done you like them to taste.

I cook mine all the way and flip the mish mash a few times over – not as one pancake but broken into several pieces.  Another method is to stir continuously and get a …well…, mish mash!  A completely broken and torn up consistency, which will pay homage to the true Bulgarian recipe and not to my kaiserschmarrn version of an omelette.  Also, the traditional recipe calls for adding small cubes of feta cheese along with the eggs but I add mine a few minutes before the egg mixture is done so that the feta doesn’t disintegrate.  Serve immediately sprinkled with parsley and sea salt, if desired.

In the winter:

If you don’t find fresh red peppers in the winter, you can use preserved ones.  The only difference in preparing the mish mash is that you’ll have to add the red peppers together with the tomatoes.  Tomatoes can also be used from a can, whole or chopped, and peeled.

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