Tag Archives: fried bell peppers recipe

I’m Not Famous But I’m Aromanian

Today I would like to introduce you to a special recipe, equally famous and tasty. It is a traditional Aromanian recipe, known for years and years. Aromanians are people who live in the Balkanic area and they talk a dialect or a language (here, the opinions are divided and it is not the subject of this blog, but you can get a lot of info from many sites). ‘I’m not famous but I’m Aromanian’, to paraphrase a film made recently by another Aromanian,  Toma Enache. I can not say the same thing for my mother, though. She is famous and she is Aromanian. 🙂

She is the cook for this famous recipe too and she does a brilliant job. I don’t like to cook it, only to eat it. In the future I see myself doing it but until then, I enjoy my mum’s fried bell peppers. It is an easy and light recipe, it requires a bit of work and guarding the cook. But it is soooo worth it. Aromanians call this recipe piperchi țârgâsiti or țâgârsiti, in case you know how to read Aromanian, and I hope from the bottom of my heart that once you eat this, you will definitely ask for more. Cross my heart, hope to live.

Fried Bell Peppers

Serves 4


  • 2 kg bell peppers (or sweet pepper later in Autumn), diced into 2,5 (1 in) pieces
  • 1 kg tomatoes, chopped
  • 250 g cow or sheep feta cheese (you get delicious cheese from any market in Romania)
  • 150 g cottage cheese or green cheese
  • oil


  •  Put about 500 ml of oil in a deep pan or wok and leave until hot. Put a batch of bell peppers in and stir a bit, until coated. Leave to fry until golden then remove and put to dry in a colander. Repeat with another batch until all the peppers are fried. You can add more oil if needed.
  • In another large pan, put 5 tbsp of oil and add the tomatoes. Stir and leave to cook at a medium heat, until it becomes sauce-like. You can skin tomatoes before cooking and then diced them.
  • Stir in the peppers and mix well. Leave for 5 minutes until it thickens a bit.
  • Add the cheese and mix again.
  • You can have it with a baguette or bakestone bread.

The End, my friend!

Bon appetite!