Ingredients with Measurements:
- 2 lbs. of ripe tomatoes
- 2 red bell peppers
- 2 tbsp. of olive oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tsp. of paprika
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 1/2 tsp. of cumin
- 1/2 tsp. of coriander
- 1/2 tsp. of red pepper flakes
- 1/2 cup of chopped walnuts
- 2 cups of fresh spinach, chopped
Special equipment needed:
- Blender or food processor
- Large pot
Step-by-step instructions:
1. Preheat oven to 400°F. Cut the tomatoes and red bell peppers in half and place them on a baking sheet. Drizzle with olive oil and roast for 20-25 minutes, until the skins are charred.
2. Remove the skins from the tomatoes and peppers and place them in a blender or food processor. Add the onion, garlic, paprika, salt, black pepper, cumin, coriander, and red pepper flakes. Blend until smooth.
3. Pour the mixture into a large pot and bring to a boil. Reduce heat to low and simmer for 45 minutes, stirring occasionally.
4. Add the chopped walnuts and spinach to the pot and stir until the spinach is wilted.
5. Remove from heat and let cool.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 12g
Protein: 5g
Fiber: 4g
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh tomatoes.
- You can use any type of bell pepper.
- You can use any type of nut instead of walnuts.
- You can use any type of leafy green instead of spinach.
Variations:
- You can add cooked ground beef or lamb to the ljutenica for a heartier meal.
- You can add other vegetables such as zucchini or eggplant.
- You can add different spices such as cinnamon or allspice.
Tips and tricks:
- Be sure to remove the skins from the tomatoes and peppers before blending.
- Use a large pot to prevent the ljutenica from boiling over.
- Stir occasionally to prevent burning.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 1 week.
- Freeze in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with a dollop of sour cream or yogurt on top.
- Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve with crusty bread or pita for dipping.
- Serve with grilled meat or fish.
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Salad
Troubleshooting advice:
- If the ljutenica is too thick, add a little water to thin it out.
- If the ljutenica is too thin, simmer for a little longer to thicken.
Food safety advice:
- Be sure to cook the ljutenica to an internal temperature of 165°F to ensure it is safe to eat.
- Store in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Ljutenica is a traditional Bulgarian spread made from roasted peppers and tomatoes.
Flavor profiles:
- Smoky, spicy, and slightly sweet.
Serving suggestions:
- Serve as a spread on bread or crackers.
- Use as a sauce for pasta or grilled meats.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A