Makedonski pindzur./Macedonian pindzur.

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Makedonski pindzur se pravi kada je sezona za paprike,jesen,i sezona  ajvara i ljutenica,skoro svako ko je probao zna da je to ukusno. Ja sam ovaj moj pindjur napravila od nesto zelenije paprike.I evo mog recepta:

Sastojci:

  • 8kg paprika poluzrele od sorte bananka tako ih zovu u Makedoniju.
  • 1 kg vezena crvena paprika
  • 500g ljuta crvena paprika bilo koja sorta
  • 600 ml ulje
  • soli po ukus
  • 1 glavica belog luka
  • 1 kasika senfa
  • 3 kg crvenog paradajza

Priprema:

Papriku operemo ,zatim stavimo u neku vecu posudu da se ohladi, jer ce da se lakse ljusti.Oljustimo izvadimo semenke ,ne vadim ja celosno semenke kada pravim pindzur,zatim sve ih rukom ili nozem iseci-iscepkam na sitnije komadice.Paradajze crvene oljustiti i njega nozem iseckati i stavite prve da se kuvaju.Kada provri paradajz i malo promeksa posle vrijenja oko 15-20 min.dodajemo iseckanu papriku.Sve zajedokuvamo duze vreme ,stavim u startu pripreme ulje,soli malo-na kraj ga vise zacinim jer izvrije tecnost i da ga ne bi presolili.

Kuvamo sve neprestano mesajuci,oko 1,5 sat,zatim dodajemo i senf i opet izmesamo sve i jos vrucu smesu sakupimo i tegle i zatvorimo dobro.Otkako smo sve dobro zatvorili umotamo u neko cebe koje nam je za takvu upotrebu i ostavimo do hladjena da se dobro zatvori i sterilise pindzur,i odlozimo kod druge zimnice na hladnom.

Ovako pripremljeni stoji i do cele godine,i vise,ali je ukusniji ako se do tada potrosi.

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Recipe in English:

Macedonia pindzur.

Pinđur pepper.

Macedonia Pindzur* ie when the season for peppers, autumn, season and chutney and ajvar, almost everyone who has tried it knows it’s delicious. I have made this my Pindjur of something greener paprike.I here’s my recipe:

Components:

8kg half-ripe peppers of varieties bananka so call them to Macedonia.
1 kg embroidered red pepper
500g hot red pepper any variety
600 ml oil
salt to taste
1 head garlic
1 tablespoon mustard
3 kg of red tomatoes
Preparation:

Wash the peppers, then put it in a larger container that cool  because it will be easier,and peel take out the seeds, take it out entirely when I say Pindzur, then all of them by hand into small peppers fragment knife.Tomato peel and chop it with a knife and put the first one to cook.And boil the tomatoes and a little  after the upsurges of about 15-20 min.add chopped paprike.All tame cooking long time, I bet at the start of preparation oil, salt little by the end of it more spice because izvrije fluid and that it would not over salted.

We cook all stirring constantly, about 1.5 hours, then add the mustard and again mixed everything and still hot mixture and collect jars and close good.We closed all good wrap in a blanket by us for such use and leave until cooled to well closed and sterilize Pindzur, and postpone with another food for winter in the cold.

Thus prepared stands up to the whole year, and more, but it is tastier if until then scattered.

By Lila S.

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