In Bulgaria there is no such thing as "Bulgarian pepper". Just like in Russia it is not customary to call salad olivier Russian.

Pepper is a piper or piper, and sweet pepper is called according to sorts. This is a kamba, a capia, a sivriya, a ratund and chorbadzhyska chushka. The fruits of pepper are called funny - "chushka."

Somewhere since the middle of July in Bulgaria begins the season of peppers, and it lasts until the end of September. Come to the market - your eyes run from abundance, low prices and fragrances. I'm a big fan of sweet pepper and I really love how it smells.

By the way, it's those beautiful big peppers that we used to regard as Bulgarian, they call it European, and they usually eat them in winter, when their fresh are no longer in stores.

I most like red sweet pepper. Here's a

This is what is lying around in my fridge, because I have a habit of buying it by kilograms and forgetting. Right now I'm baking in the oven and eating. By the way, from it very delicious sandwiches for breakfast are obtained. Just put half a pepper on the bread, cover it with cheese and put it on a microwave for a couple of minutes.

Still from sweet pepper it is possible to do salads, vegetable stews, to add in soups and simply to bake. Bulgarians dry it, extinguish and freeze it. First and foremost, of course, he goes to the lyutenitsa - this is such a vegetable winter snack, in which red peppers prevail. The second ingredient are tomatoes or carrots, depending on the recipe. And there is still aivar. This is Balkan specialty, where the second main ingredient is eggplant.

Right now in Bulgaria in the midst of a season of baking pigs - throughout the country is spread incredibly mouth-watering flavor of baked peppers.

Especially for this, the Bulgarians invented an aggregate called a chushkopek.

After baking, paprika is removed from the peppers. To do this, they can be wrapped in a plastic bag, they will sweat and the skin will easily slip. For me, this is a very laborious process, so I eat baked peppers immediately with skins)

Of the red baked peppers without skin is the famous Bulgarian dish burek. Everyone who has been to Bulgaria, tried it in local restaurants - furs.

So, when meeting with the Bulgarians do not ask them about Bulgarian pepper - speak immediately chushka, and you will always understand)

Thank you for your time and attention.

Follow me for more content to come!

With love from Bulgaria @varya-davydova

[//]:# (!steemitworldmap 42.575104 lat 23.693221 long d3scr)