Sautéed Green Peppers with Milk and Kashkaval Cheese (A Balkan Delicacy)

Sautéed Green Peppers with Milk and Kashkaval Cheese (A Balkan Delicacy)

Category: Breakfast, Side Dish, Appetizer

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Servings: 2-4

Calories: Approx. 250 kcal/serving (estimated)

Discover this gem of Balkan cuisine! Sautéed Green Peppers with Milk and Kashkaval Cheese is a delightful and filling dish that will become a staple for your breakfasts or a perfect side dish for your main meals. It’s so simple yet so delicious, it’s bound to become a favorite!

Ingredients:

10-15 green peppers (such as bell peppers or Turkish sivri peppers)

2-3 tablespoons liquid oil (you can also use olive oil)

1 tablespoon all-purpose flour

1 cup milk (200 ml, at room temperature)

1/2 teaspoon salt (or to taste)

1/2 cup grated kashkaval cheese (or a similar melting cheese like mozzarella or provolone)

For the Topping:

1 teaspoon butter

1 teaspoon red pepper flakes (or paprika)

How to Make Sautéed Green Peppers with Milk and Kashkaval Cheese (Step-by-Step):

1. Prepare the Peppers: Start by cutting off the stems of the green peppers. Chop the peppers into equal pieces. If your peppers have a lot of seeds, you can remove them to reduce the heat.
2. Sauté the Peppers: In a large pan, heat the liquid oil over medium heat. Add the chopped peppers and sauté for about 5-7 minutes until they are slightly softened but still have a bit of a bite.
3. Cook the Flour: Add the flour to the sautéed peppers and continue stirring for 2-3 minutes until the raw smell of the flour is gone. This step is crucial for thickening the sauce.
4. Add Milk and Salt: Slowly pour in the milk, whisking quickly to prevent lumps from forming. Add the salt and continue to stir until the sauce thickens to your desired consistency.
5. Melt the Cheese: Once the sauce is thick, add the grated kashkaval cheese. Stir gently until the cheese has completely melted, then turn off the heat.
6. Prepare the Topping: In a separate small pan, melt the butter. Add the red pepper flakes and heat for a few seconds until fragrant. (Be careful not to burn the spices.)
7. Serve: Pour the hot, spiced butter over the dish. Serve immediately while it’s still warm. This dish pairs perfectly with fresh bread or cornbread.

Expert Tips:

Avoid overcooking the peppers; a slight crunch adds a wonderful texture to the dish.

Whisking continuously when you add the milk is key to a smooth, lump-free sauce.

You can substitute kashkaval cheese with other melting cheeses like cheddar or mozzarella.

Enjoy this delicious and comforting Balkan recipe. We’d love to hear how you liked it!