Stir fry dishes are popular in Bulgaria, especially in summer and fall, when fresh peppers are in abundance. Maria Duness-Rose of PriMaria restaurant takes advantage of the pepper harvest in this vegetarian specialty.
Maria Duness-Rose: "I'm a good host."
Welcoming guests and making them feel at home is a tradition in Maria Duness-Rose's Bulgarian family.
As a child, she watched her mother and grandmother master the skill and on top of that, Maria Duness-Rose's grandfather operates a successful restaurant in her hometown of Sofia. She has clearly inherited her family's talents. The marketing expert first visited Berlin in 1991, and she was immediately impressed. Later on, back in Bulgaria, she met a German and fell in love. That made it a relatively easy choice for her to move to Germany.
PriMaria in Berlin's Friedrichshain district
PriMaria is her second successful restaurant venture; her first was successfully in business for seven years before the lease was cancelled. She needed to move and started PriMaria anew in the Berlin neighborhood of Friedrichshain.
Wash bell peppers and roast them in the oven at 220 °C. Cool and remove skin, cube peppers. Dice onions and sauté until transparent. Cube tomatoes and add to onions in the pan along with skinned peppers. Add sugar, salt, and Bulgarian spice mixture to taste, continuing to sauté. Add eggs and crumbled feta cheese, and stir carefully, ensuring that the mixture does not become soggy. Remove from heat, add finely chopped garlic and half of chopped parsley, and stir carefully. Move to an oven-safe form and broil briefly. Garnish with remaining parsley and serve with bread.
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