Pindjur – Tomato and Red Pepper Spread

Pindjur ranks 7th in the list of the best foods in north Macedonia with recipe. It is a typical spread made with various vegetables such as peppers, tomatoes, garlic, and eggplants, but other vegetable combinations are not unusual. Cow-horn peppers, a fragrant, not overly spicy pepper found in abundance in the Balkan region, are the major component in the traditional pindjur recipe. The dish originated in the Republic of Macedonia, but it is also popular in Serbia, Bulgaria, Albania, Bosnia and Herzegovina, Montenegro, and even Romania.

In the 18th and 19th centuries, salted fish roe was particularly popular in Balkan countries. It was one of the most popular dishes among the elites, and every bar in the region served it as a specialty. However, supply issues made providing this famous dish problematic in the mid-nineteenth century, and many tavern owners began experimenting with the ingredients they had on hand. Although some sources indicate that these spreads were popular in many households in the region prior to this century, the exquisite spreads of ajvar and pindjur were developed through a process of trial and error. Following this, the two spreads began to spread over the Balkans, becoming an indispensable component of not just local cuisines but also local culture.

Ingredients

• 11 pounds tomatoes, 3.5 cups oil, 7 ounces sugar, 13.5 ounces white wine vinegar, 11 pounds red bull horn's peppers or red bell peppers, 2 tablespoons salt, 2 batches parsley, 14-15 garlic cloves, 1-2 chili peppers, 1 pair of latex gloves, Several glass jars

Instructions

• Grill the vegetables, preferably, the day before making the pindjur and leave them overnight.2. Add the peppers in a baking pot and bake for 20 minutes at 180 C (360 F).
• If needed, turn the peppers occasionally and make sure they’re slightly darkened on all sides.
• Take the peppers out, cover them with a plastic bag and let them cool off.
• Place the tomatoes on a baking sheet and bake them for 20 minutes at 180 C (360 F).
• Put the tomatoes in a bowl and cover them with a plastic wrap until they cool off.
• Bake the eggplants for 20 minutes at 180 C (360 F).
• Take the eggplants out and cover them with a plastic wrap until they cool off.
• Once cooled off, start peeling the vegetables. Remove the stems and seeds from the peppers and the skin from the eggplants.
• Slice the peppers, tomatoes, and eggplants, keep them in a large bowl, and let them dry overnight.
• Remove the skin from the tomatoes and cut them into tiny pieces.
• Slice the garlic into tiny pieces and add combine it with the other vegetables.
• Add some salt, sugar, and vinegar and cook on low heat for approximately 3 hours while stirring regularly.
• Increase the heat at the end and aim to make the dish as dry as possible.
• Once all the liquid evaporates, the pindjur is ready.
• Top the pindjur with some parsley, serve it with some bread and cheese and enjoy!
• If you want to store it in a jar, wait for the pindjur to cool off before you seal it.