Easy Mish Mash Recipes

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MISH-MASH



Mish-Mash image

Mish-mash, a delicious omelet with bell peppers, tomatoes and sirene (Bulgarian feta) is the iconic dish of Bulgarian breakfasts.

Provided by Vera Abitbol

Categories     Appetizer     Salad

Time 50m

Number Of Ingredients 11

2 tablespoons vegetable oil
2 red bell peppers (, roasted and peeled)
2 green bell peppers (, roasted and peeled)
3 tomatoes (, peeled and seeded)
1 onion (, finely chopped)
2 cloves garlic (, minced)
1 lb sirene or feta cheese (, crumbled)
6 eggs (, beaten)
2 tablespoons chopped parsley
Salt
Pepper

Steps:

  • Finely dice bell peppers. Coarsely chop tomatoes.
  • In a large heavy skillet, heat vegetable oil over medium heat. First, add the onions and garlic, and sauté for about 2 minutes, until the onions are soft, but not completely cooked.
  • Add the bell peppers and mix well. Cover and cook for about 5 minutes.
  • Add the tomatoes, stir, cover and cook for another 5 to 7 minutes.
  • Add the sirene and mix. Pour the eggs. Stir occasionally until the mixture is less liquid.
  • Finally add the parsley and cook for a minute before removing from heat.
  • Serve hot.

BULGARIAN VEGETARIAN MISH MASH



Bulgarian Vegetarian Mish Mash image

Great vegetarian dish. Very simple to make with just a few ingredients. Could be served either as a main course or as a side dish. You can use 2 yellow (instead of green) and 2 red bell peppers if you prefer. If you like feta, you could use more. I personally, love feta and double the amounts for the feta. This super cheese dish goes great with a crispy crust bread like ciabatta. Enjoy!

Provided by Nadia Melkowits

Categories     One Dish Meal

Time 40m

Yield 6 plates, 6 serving(s)

Number Of Ingredients 10

2 onions (chopped)
1 green bell pepper (chopped)
3 red bell peppers (chopped)
4 tomatoes (cubed)
2 minced garlic cloves (optional)
8 eggs
8 ounces feta cheese (crumbled)
4 tablespoons olive oil
parsley
black pepper

Steps:

  • In a pot on medium heat, saute onions till transparent. Reduce heat to low and add bell peppers and garlic. Continue sauteing for about 15 minutes or until soft.
  • Add the tomatoes and continue to saute for another 15 minutes.
  • Add the cheese and all eggs and stir until well mixed .
  • Season with black pepper and remove from heat. You can serve each portion sprinkled with parsley.

Nutrition Facts : Calories 332.9, Fat 24.6, SaturatedFat 9.4, Cholesterol 317.7, Sodium 547.7, Carbohydrate 13.6, Fiber 3, Sugar 8.8, Protein 15.9

MISHMASH SOUP



Mishmash Soup image

Provided by Mayim Bialik

Categories     Soup/Stew     Bean     Sauté     Passover     Dinner     Celery     Carrot     Zucchini     Vegan     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11

3 tablespoons olive oil
1 white onion, chopped
1 garlic clove, minced
3 cups veggies such as carrot, celery, bell pepper, or zucchini, diced
6 cups vegan vegetable stock
1 (14-ounce) can chopped tomatoes or 2 diced fresh tomatoes
1 (14-ounce) can beans, preferably kidney, white beans, or pinto
1/2 teaspoon each of three different dried herbs, such as basil, sage, thyme, rosemary, parsley, or oregano
1/2 bunch fresh dill and 1 bunch parsley, bound with string
Salt and freshly ground pepper
Vegan crackers, toasted bread, croutons, or 1/2 cooked rice or quinoa

Steps:

  • 1. In a large pot, saut. onion and garlic in olive oil over medium heat until soft, about 5 minutes. Add the veggies and cook until they soften, 5 to 7 minutes. Add the vegetable stock, tomatoes, beans, dried herbs, and bundle of dill and parsley. Mix it all up and let it simmer for about 20 minutes, until the vegetables are tender. Season to taste with salt and pepper.
  • 2. Remove herb bundle.
  • 3. Serve with crackers, toasted bread, or croutons, or place cooked rice or quinoa in the bottom of each bowl and ladle the soup over it.

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