How To Cook Recipes For Homemade Coarsely Ground Lyutenitsa

Lutenitsais a traditional Bulgarian product, which is usually prepared from ground roasted peppers, tomatoes, onions, eggplants, carrots and spices. The main ingredient that gives the lyutenitsa its characteristic taste and color are peppers. Salt, black pepper, cumin, garlic and, if desired, hot peppers are used for seasoning, and sugar for sweetness. Add fat (oil) and boiled potatoes (optional) to obtain the desired density. Lutenitsa is an integral part of the Bulgarian table all year round. Served as a side dish to meat dishes, potatoes, rice, fish or pasta. In combination with boiled beans and onions, the traditional Bulgarian bean salad with lutenitsa is prepared. An easy, quick and favorite breakfast for generations is a slice spread with lutenitsa and shredded cheese. Here are some original old recipes how to preparetraditional home-made coarsely ground lyutenitsa .

Coarsely ground homemade lyutenitsa in the oven

• 1 kg of red peppers
• 1 medium-sized eggplant
• 3 tablespoons tomato paste
• 1 tablespoon salt
• 2 tablespoons sugar
• 1/2 teaspoon oil

Note :

Despite the indicated amounts of salt and sugar, try to taste and adjust the amounts according to your preferences.

Arrange the peppers and eggplant in a tray lined with a sheet of parchment. Preheat oven to 250 degrees and bake for 30 minutes. Cool and peel the vegetable flakes. Prepare a meat grinder and grind them coarsely. Put the mixture in a pan, add salt, sugar, tomato paste and oil. Stir, cover with aluminum foil and return to the oven. Reduce to 160 degrees and cook for about an hour, stirring occasionally. Cool, pour the mixture into jars. Spread slices of lyutenitsa and eat.

Enjoy!

Coarsely ground homemade lyutenitsa with carrots

• 3 kilograms of carrots
• 20 kilograms of roasted peppers
• 10 kilograms of peeled tomatoes
• 5 kilograms of eggplant, cleaned and baked
• salt to taste
• 200 grams of sugar
• 10 grams of ground cumin
• 10 grams of black pepper
• 2 tablespoons chopped savory (optional)
• 4-5 hot peppers, chopped
• 1 liter of oil

Boil the carrots until soft in salted water, then cut them into large pieces. Wash, peel and grind the tomatoes. Bake the peppers in a pepper oven or in the oven, put them in a saucepan and close with a lid to stew. Then peel them, clean and cut into large pieces. Bake the aubergines, peel them, cut into pieces, salt and leave for 1-2 hours. If you want to prepare finely ground lyutenitsa, grind the vegetables in a grinder or food processor.

Pour the tomato puree into a large bowl (pot, cauldron or other) and cook over low heat, stirring constantly with a long wooden stirrer until the mixture thickens. Add the peppers, aubergines, carrots and continue to cook over low heat, stirring constantly.

After the amount of the mixture is reduced by half, pour in a thin stream of oil and season with salt, sugar, pepper and cumin (do not stop stirring so as not to burn on the bottom). Optionally add savory and chopped hot peppers. Taste and season according to your wishes. Continue to simmer until the desired density is obtained, stirring often.

Once the lyutenitsa is ready, remove the pan from the heat (or fire), wait for it to cool slightly, fill into pre-sterilized jars and close with boiled caps. Arrange them in a large bowl filled with water and cook for about 15-20 minutes, then remove the jars of lyutenitsa and turn with the caps down. Once cooled, store them in a dry and cool place.

Tips for making lyutenitsa

• Vegetables (peppers and aubergines) can be baked in the oven, grilled, on a tin, on a plate or in a pepper oven. If possible, use home-grown vegetables to get a delicious and fragrant lyutenitsa.
• Replace tomato paste with fresh soft tomatoes. Remove the peel and grate on a grater or grind through a grinder or food processor.
• If you want the lyutenitsa to be spicy, add a few hot peppers, ground or finely chopped.
• In some homemade lyutenitsa recipes, onions and carrots are added, which are boiled until slightly softened and then added to other vegetables.
• In the original recipes for traditional homemade lyutenitsa, only peppers and tomatoes are used, which can be added both roasted and raw in a large cooking vessel.
• It is important to stir the lyutenitsa almost constantly during cooking so that it does not burn on the bottom. The process is long, but it is worth the time and effort.