 | This article includes a
list of references,
related reading, or
external links, but its sources remain unclear because it lacks
inline citations. (February 2013) |
 | |
| Alternative names | Pinjur, pinđur |
|---|---|
| Type | Relish |
| Region or state | Balkans |
| Main ingredients | red bell peppers, tomatoes, garlic, vegetable oil, salt |
Pindjur or pinjur or pinđur ( Serbo-Croatian: pinđur / пинђур, Bulgarian: пинджур, Macedonian: пинџур, Albanian: pinxhur) is a relish form and is commonly used as a summer spread. Pindjur is commonly prepared in Bosnia and Herzegovina, Croatia, Bulgaria, Serbia and North Macedonia.
The traditional ingredients include red bell peppers, tomatoes, garlic, vegetable oil, salt, and often eggplant. Pindjur is similar to ajvar, but the latter is smoother, usually has a stronger taste, and is rarely made with eggplant. In some regions the words are used interchangeably.
The creation of this traditional relish is a rather long process which involves baking some of the ingredients for hours, as well as roasting the peppers and peeling them.
See also
- Kyopolou, a similar relish in Bulgarian and Turkish cuisines
- Ljutenica, a similar relish in Bulgarian, Macedonian and Serbian cuisines
- Zacuscă, a similar relish in Romanian cuisine
- Malidzano
- List of eggplant dishes
- List of dips
- List of sauces
- List of spreads
 | This condiment-related article is a stub. You can help Wikipedia by expanding it. |
| This article includes a
list of references,
related reading, or
external links, but its sources remain unclear because it lacks
inline citations. (February 2013) |
|
| |
| Alternative names | Pinjur, pinđur |
|---|---|
| Type | Relish |
| Region or state | Balkans |
| Main ingredients | red bell peppers, tomatoes, garlic, vegetable oil, salt |
Pindjur or pinjur or pinđur ( Serbo-Croatian: pinđur / пинђур, Bulgarian: пинджур, Macedonian: пинџур, Albanian: pinxhur) is a relish form and is commonly used as a summer spread. Pindjur is commonly prepared in Bosnia and Herzegovina, Croatia, Bulgaria, Serbia and North Macedonia.
The traditional ingredients include red bell peppers, tomatoes, garlic, vegetable oil, salt, and often eggplant. Pindjur is similar to ajvar, but the latter is smoother, usually has a stronger taste, and is rarely made with eggplant. In some regions the words are used interchangeably.
The creation of this traditional relish is a rather long process which involves baking some of the ingredients for hours, as well as roasting the peppers and peeling them.
See also
- Kyopolou, a similar relish in Bulgarian and Turkish cuisines
- Ljutenica, a similar relish in Bulgarian, Macedonian and Serbian cuisines
- Zacuscă, a similar relish in Romanian cuisine
- Malidzano
- List of eggplant dishes
- List of dips
- List of sauces
- List of spreads
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
| This condiment-related article is a stub. You can help Wikipedia by expanding it. |