5kg tomatoes
7kg red pepper
300ml oil
2 garlics
2 links parsley
2 cups (small, 100 ml) sugar
1-2 cups salt – to taste
400ml vinegar
Few preservatives
Bake the peppers on the grill, put them in large container with lid and let them to cool. Remove the foreskin and clean them completely from the seed. Leave them to drain in a colander.
At the bottom of the tomato cut X and soak for 5-10 minutes in boiling water. Peel it, chop finely and place in a bowl. While standing, liquid will be separated, pour it off with spoon in order to obtain dense Pindzur, full of flavor.
Cut drained peppers lengthwise into strips and put in a large pot. Add chopped tomatoes, chopped parsley, garlic, vinegar, oil and sugar. Cook for ½ hour (or a bit longer if you want thicker Pindzur) with frequent stirring. At the end gradually add the salt, trying out, until you get the desired taste. Few preservatives stir in a few tablespoons of Pindzur in a cup, until completely melted, then return it to the rest, stir and let a few more minutes to cook.
Pour hot pindzur in heated jars, close them, stacked in a deep vessel and covered with a blanket; leave to stand until completely cool – then the place jars to the shelves.
3 eggs
300 g of white cheese (i.e. ricotta or feta or similar)
1.5 cups (of 1dl) oil
4 cups of greek yogurt
3 cups of all purpose flour
3 cups corn flour
1 baking powder (10g)
So up to taste
Crumble the cheese with a fork. Combine it with beaten eggs, add the oil, yogurt, and then both types of flour mixed with baking powder. Try (little lick), and add salt to taste, bearing in mind the salinity of cheese. Pour mixture into baking pan (eg. 33x25cm) covered with parchment paper and bake in pre-heated oven at 190 degrees for 30 minutes. Cut into squares or rectangles and serve.
300g white cheese, Feta type
2-3 red peppers
Chili pepper
3 cloves garlic
salt to taste
Grill the peppers, leave in a closed pot for 1/2 hours, then peel and clean of seeds.
Press the garlic. Put cheese, cleaned peppers and pressed garlic and process to the desired texture. Add chili pepper up to taste. Try and salt eventually, bearing in mind that cheese could be salty enough.
Cool and serve with barbecue, roasted meat, as a spread etc.
2kg of tomatoes
1 garlic
5 cloves
a pinch of cinnamon
120ml vinegar
1 tablespoon salt
1 teaspoon pepper
80g sugar
1 hot pepper – to taste
Wash jars thoroughly and put them in a cold oven, then turn it on 100 degrees.
Wash tomatoes thoroughly, remove stems and clean root. Cut into small pieces and place in a pot. Add cloves of garlic cut into quarters, cloves and hot pepper, if desired. Put the pot onto the stove to boil, then reduce it slightly (7th degree of 9). Stir occasionally. After an hour of cooking, add the cinnamon, vinegar, sugar, salt and pepper. Continue cooking, stirring from time to time, but now needs to be careful, since sugar could cause sticking to the bottom of the pot.
Mash cooked ketchup through a strainer. Reduce the heat, let it boil once again, then pour hot ketchup into hot jars close the lids immediately.
Note: The tomatoes will lose of original volume during the cooking process. The measure above provides approximately 300ml of ketchup.
It takes approx. two hours to cook one measure of ketchup; bigger quantities (multiplied measures) prolong cooking time to up to five hours.
1/2 l milk
50 ml of water
pinch of salt
200 – 250g stale bread (200g for thinner consistency, 250g for thicker)
1-2 tablespoons domestic kaymak
optionally cheese with higher % of fat – like feta cheese, domestic Sjenica cheese type and others.
Put milk, water and salt in a saucepan to boil. Cut bread into 1,5-2cm cubes . When the milk boils, add the bread and stir on medium heat for 3-4 minutes, to interfered all the bread evenly with milk and a mixture of insults on the desired consistency. Off the top, add the kaymak and stir. If you don’t have kaymak, you can add crushed cheese and mix well. Serve warm.