macedonian recipe

Pindjur is a vegetable condiment or spread from the center of the Balkans (Macedonia). It is close to the lutenica and ajvar, but made from eggplants.

Pindjur

red bell peppers

lb tomatoes

chili pepper (, chopped)

eggplants

garlic

vegetable oil

parsley

Salt

cider vinegar

sugar

glass jars

The day before, grill the vegetables. Preheat oven in grill mode at 400 F (200 C).

Arrange the whole red bell peppers on a baking sheet and roast for about 25 minutes.

Check the cooking occasionally and flip the peppers over halfway through cooking. They must slightly darken on all sides. As soon as large blisters form and just before they burn completely, take them out of the oven and put them in a bowl.

Cover them with plastic wrap and let them cool completely.

Arrange the tomatoes on a baking sheet and roast for about 20 minutes at 350 F (170 C),  turning them over occasionally.

Put them in a bowl.

Arrange the whole eggplants on a baking sheet and roast them at 450 F for about 25 minutes.

Check the cooking from time to time and turn them over halfway through cooking. They must darken on all sides and soften. Take them out of the oven and put them in a bowl.

Remove the stems and seeds from the bell peppers.

Remove the skin from the eggplant.

Slice all the vegetables together and let them drain overnight in the refrigerator so that they lose as much water as possible.

The next day, remove the skin from the tomatoes, seed them, and cut into small cubes.

In a large Dutch oven, heat the oil and brown the tomatoes for 2 minutes. Add sugar, vinegar and salt. Mix well and simmer on low heat for 1 hour.

Add bell peppers, aubergines, chilli, garlic and chopped parsley. Season with salt and mix well.

Cook over low heat for 2 hours, stirring regularly.

The preparation is ready when it is no longer liquid.

Increase the heat at the end of cooking if necessary to completely reduce the liquid by mixing very regularly.

Fill glass jars with the preparation and wait for it to cool completely before sealing and refrigerating.

Tavče gravče is a national dish of Macedonia. It is composed of beans and other vegetables and prepared in a skillet.

Tavče Gravče

dry white beans

baking soda

onions (, sliced)

red onions (, sliced)

green chili peppers (, finely chopped)

red bell peppers (, sliced)

yellow bell peppers (, sliced)

all-purpose flour

chili powder

paprika

sunflower oil

bay leaves

mint leaves

cilantro

Pepper

Soak the beans for 6 hours in boiling water and&nbsp;½ teaspoon of baking soda.

Wash the beans and blanch in boiling water over high heat for 15 minutes. Drain.

In a stewpot, sauté 2 garlic cloves in a quarter of the oil.

Add a few slices of red and yellow peppers, half of the paprika, and one chili pepper. Pour the beans and&nbsp;⅓ of chili powder. Salt. Cover tightly with water and cook 30 minutes over medium heat and 30 minutes on low heat.

Once the beans are cooked, drain and reserve the cooking liquid. Put aside.

In the second quarter oil, sauté the onions. Add salt, the second third of chili powder and the flour.

Simmer for 10 minutes. Put aside.

In the 3rd quarter oil, sauté the last two cloves of garlic, the remaining strips of bell peppers, the other half of paprika, and the second chili pepper for 15 minutes. Put aside.

Preheat oven to 210F/100C.

In an earthenware pot or a glass baking dish, add the fourth quarter of the oil in the bottom.

Add all the above preparations in layers ending with beans on top.

Cover with the reserved cooking liquid, sprinkle chopped cilantro and mint.

Cover and bake for 3 hours.

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Pindjur

Tavče Gravče

Top 2 macedonian recipe recipes from across the web

The most viewed macedonian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pindjur

Tavče Gravče

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