The music of my pindur
I made a video, when I pour hot oil over the pindur ... That magical sound of hot oil over the pindur, is the most beautiful, most beautiful rhapsody here in a foreign land ... And it saddens and cheers me up, I'm too rich in emotions. You all know how to make it. our pinđur, but I will reveal to you one secret, how to make it faster and easier. Since I published it, my pinđur has become quite popular, it has been so for years ... The Swiss also adore it, our friends have learned to eat very spicy and enjoy to that taste ... I would like you to try it, it's like kajmak, that's what we say :) Do you know when Pinđur is successful with us? When the threads are pulled, it's a real pinđur, gourmets say and I make it just like that :)
Preparation steps
- The dose is for daily needs, adjust it to yourself. Wash vegetables, clean seeds and stalks.
- Place them on paper in the largest baking tray. Let them bake on the highest rack. While they are baking, prepare the walnuts, beat them in the oven.
- Do the same with the onion, add a little oil.
- When they are done, take them out of the oven and put them in a plastic bag and a plate underneath. Let them stand for a while, so they will peel more easily. Peel and put them in a strainer.
- Cut into long pieces and start making circles with a fork. Fucking is best, but not grinding, chopping ... This is an old-fashioned way to get a quick and wonderful pindur.
- If the tomato sauce has drained, return it to the pancake. I usually put a plate under the strainer and return the sauce. At this stage, you can freeze it in small bags as we do with minced meat.
- Now fry a little in oil but constantly turning in a circle.
- Heat the oil in another bowl, it's nice when there is a little more oil… Add the onion, salt and walnuts and pour over the hot oil, slowly ... Well that's it, that's that wonderful music, when it bursts ... Turn again to pinđur received oil… Finally add parsley and you have a wonderful pinđur that has threads.
Serving
We serve it with cheese, bread, as a salad, appetizer, but it is always on the table ...
