Tuesday, September 21, 2021

Macedonian Traditional “Pindjur”

Macedonian dishes are always simple but very delicious. In fact, the key is to always use in season and local ingredients. In this case, “Pindjur” is made just from 3 main ingredients with garlic as a flavor enhancer.

This recipe was made by Chef Boban Bilbilovski, a well know chef in Macedonia and also WAMC – World Association of Master Chefs, chapter Macedonia. He has shown his culinary skills in great lights especially traditional Macedonian food served in a modern way. This time he is cooking just for you to show you how Macedonian Traditional food can be something special, delicious and yet simple to make.

garlic

“Pindjur” is served as an appetizer and it goes perfectly with good sheep milk cheese. The perfect pairing, when it comes to beverages, with this dish is “rakija”. However, “Pindjur” in most households is also served as a breakfast and again with good white cheese and bread. It is one of the favorite dishes in summer, made with seasonal veggies.

This recipe serves 6 people if it is served as an appetizer, but if you serve it as a breakfast 3-4 people.

pindjur1

“Pindjur”

Prep: 30min Cook: 20min Total: 50min Servings: 3-6

Ingredients:

  • 3 Eggplants
  • 3 Tomatoes
  • 6 Banana Peppers
  • 3 Garlic cloves or to taste
  • Salt to taste
  • Olive or Vegetable oil
  • Sheep Milk Cheese
pindjur2

Directions:

1. Preheat the oven to 180C/360F.

2. Place the veggies in a baking dish and let them bake for 20 minutes.

3. Once baked let them cool for 10-15 minutes and then peel them.

4. Chop the eggplants, tomatoes, and peppers into very small pieces and place them in a large bowl.

5. Peel and chop the garlic. Add into the veggies. Drizzle with olive or vegetable oil and season with salt to taste. Stir well until combined.

6. Serve with sheep milk cheese and enjoy!

Notes:

  • Poke the eggplants with a knife or fork so that it doesn’t split while baking
  • Clean the seeds from the banana peppers to have a smoother texture
  • For easier peeling, cover the veggies with a plastic bag or just transfer them into one and tie it up. Let it sit for 15 minutes and then you can peel them with ease
  • To give it an additional kick to the flavor you can heat the oil and then drizzle the veggies (after chopping them)
pindjur3

“Pindjur” Preserve

As a tradition “Pidjur” is also made as a preserve before summer ends. This ensures that this dish will be made only using seasonal and healthier veggies. Plus it saves time and we always have “Pindjur” when we crave for it.

However, there are just a few differences when this dish is made as a preserve. The amount of ingredients is larger, depending on how much you want to make. The process is the same, baking, peeling, and chopping. However, before you can transfer into jars you should fry it well. First, you will wait for the liquid to evaporate and after then you will start frying while stirring constantly. Add oil as needed so it doesn’t burn. After the frying is done add the garlic. Transfer into jars, close them tightly and boil in water for 10-15 minutes. Store in dark and cold space.

That’s it. Now you have in fact two versions of Macedonian Traditional “Pindjur”. Enjoy with good quality white cheese and you can serve with breadsticks. We are not stopping here; Boban Bilbilovski will give you an amazing introduction to real Macedonian food in the upcoming videos.

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Maja
Maja Bilbilovska
I have been working as a freelance writer for 7 years now and it is the best job ever. Why? Because I have the chance to help and inform people through words, writing self-help books, articles, blogs, etc. Practical, professional, productive, original, understanding and hard-working personality is what creates my unique and interesting work. Writing is my passion and there is nothing else in the world that can overpower it.

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