Beaten pinđur
The best peppers and tomatoes in this part of the world ripen under the sun of Macedonia, and this tortured and hard-working people turned these fruits into a symphony of flavors that we call pinđur. This dish is prepared by every house in Macedonia, as a Macedonian daughter-in-law, I had to learn how to make a traditional Macedonian pinđur (Pinjup). This dish is a special delicacy, not only that, this dish is an icon… In the end, pinđur is everything that every pepper and every tomato once wants to become!
Preparation steps
- Peppers and tomatoes are baked in the oven.
- When cool, peel the skin and remove any seeds.
- In a wooden bowl, with a wooden mallet (if you don't have a special wooden mallet, the wooden side of the meat mallet will also come in handy), salt and garlic are beaten, and beaten until it turns into cream.
- Then add the peppers one by one, and beat with a wooden mallet until all the peppers are beaten.
- Then the tomatoes are added and beaten until they are beaten as well. Add oil and stir. (I heat the oil and pour hot over the pinjur)
- The finished pinđur is salted to taste and chopped parsley is added if desired.
- The pinđur is then placed in sterilized jars and tightly closed.
Serving
This wonderful dish is served as an appetizer with salted feta cheese, preferably mutton. It can be used as a gift for dear people. For the hot variant, I add whole small hot peppers to the pindur, sometimes I also add roasted hot peppers.
