Ingredients with Measurements:
- 2 lbs of red peppers
- 1 lb of tomatoes
- 1 onion
- 2 garlic cloves
- 1/2 cup of sunflower oil
- 1/4 cup of vinegar
- 1 tbsp of salt
- 1 tsp of sugar
- 1/2 tsp of black pepper
- 1/2 tsp of paprika
- 1/4 tsp of cayenne pepper
- 1/2 lb of feta cheese
- 1/2 cup of pitted Kalamata olives
Special equipment needed:
- Blender or food processor
- Large pot
- Wooden spoon
- Glass jars with lids
Step-by-step instructions:
1. Wash and dry the red peppers, tomatoes, onion, and garlic cloves. Remove the stems and seeds from the peppers and chop them into small pieces. Cut the tomatoes and onion into quarters.
2. In a large pot, heat the sunflower oil over medium heat. Add the chopped peppers, tomatoes, onion, and garlic cloves. Stir well and cook for 10-15 minutes, until the vegetables are soft.
3. Remove the pot from the heat and let the mixture cool for a few minutes. Then, transfer it to a blender or food processor and blend until smooth.
4. Return the mixture to the pot and add the vinegar, salt, sugar, black pepper, paprika, and cayenne pepper. Stir well and cook over low heat for 1-2 hours, stirring occasionally, until the mixture thickens and turns a deep red color.
5. While the ljutenica is cooking, crumble the feta cheese and chop the Kalamata olives.
6. When the ljutenica is ready, remove the pot from the heat and let it cool for a few minutes. Then, transfer it to glass jars and let it cool completely before sealing the jars with lids.
7. To serve, spread the ljutenica on a plate and sprinkle the crumbled feta cheese and chopped Kalamata olives on top.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
5. Temperature:
Cook over low heat.
Serving size:
Makes about 4 cups of ljutenica.
Nutritional information:
Calories: 200 per 1/4 cup serving
Fat: 16g
Carbohydrates: 10g
Protein: 5g
Sodium: 500mg
Substitutions for ingredients:
- You can use any type of vinegar instead of white vinegar.
- You can use any type of olives instead of Kalamata olives.
Variations:
- You can add hot peppers or chili flakes for a spicier version.
- You can add fresh herbs like parsley or cilantro for a fresher taste.
Tips and tricks:
- Be patient when cooking the ljutenica, as it takes time to thicken and develop its flavor.
- Store the ljutenica in the refrigerator for up to 2 weeks.
Storage instructions:
Store the ljutenica in the refrigerator for up to 2 weeks.
Reheating instructions:
Serve the ljutenica at room temperature.
Presentation ideas:
Spread the ljutenica on a plate and sprinkle the crumbled feta cheese and chopped Kalamata olives on top.
Garnishes:
Fresh herbs like parsley or cilantro.
Pairings:
Serve the ljutenica with crusty bread or crackers.
Suggested side dishes:
Grilled vegetables, roasted potatoes, or a green salad.
Troubleshooting advice:
- If the ljutenica is too thick, add a little bit of water to thin it out.
- If the ljutenica is too thin, cook it for a longer time until it thickens.
Food safety advice:
Make sure to seal the glass jars tightly to prevent bacteria growth.
Food history:
Ljutenica is a traditional Bulgarian spread made from roasted red peppers and tomatoes.
Flavor profiles:
Ljutenica is sweet, tangy, and slightly spicy.
Serving suggestions:
Serve the ljutenica as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Balkan