Bulgarian lutenitsa "Appetite"

Category: Cold meals and snacks
Kitchen: bulgarian
Lyutenitsa Bulgarian Appetite

Ingredients

Sweet pepper *) 1,000 g
Mature tomatoes 600 g
Hot chilli pepper 3-4 pieces
Fine salt required quantity
Garlic 1 head
Fresh parsley 1 bundle
Vegetable oil 8 tbsp. l.

Cooking method

  • Sweet pepper , preferably red , wash and peel from the core:
  • Lyutenitsa Bulgarian Appetite Lyutenitsa Bulgarian Appetite
  • Lightly salt inside (don't be too zealous!) and fry in vegetable oil.
  • If the process of baking pepper is carried out in the oven, it is necessary to warm it up to t = 190-200 ° C and oven
  • during 20-30 minutes:
  • Lyutenitsa Bulgarian Appetite
  • Baking until dark spots form on the surface is a sign that the pepper is ready.
  • Lyutenitsa Bulgarian Appetite
  • Our goal is to separate and remove the skin from the bell pepper after cooling.
  • It is not edible!
  • With cooled and peeled sweet peppers, we do this:
  • Lyutenitsa Bulgarian Appetite Lyutenitsa Bulgarian Appetite or Lyutenitsa Bulgarian Appetite
  • I was convinced that sweet peppers passed through a meat grinder rather than chopped in a blender taste much more piquant in the finished product.
  • Separately fry the washed and randomly chopped tomatoes in vegetable oil,
  • Dosage of salt for tomatoes - to taste! Do not oversalt!
  • Lyutenitsa Bulgarian Appetite
  • Fry for a long time to maximally the liquid has evaporated.
  • Lyutenitsa Bulgarian Appetite Lyutenitsa Bulgarian Appetite
  • Pass the fried tomatoes through a colander, that is, get a paste-like substance and at the same time separate and remove the skin and seeds.
  • Lyutenitsa Bulgarian Appetite
  • Alternatively, you can blanch the tomatoes with boiling water to make it easier to separate the skin, and then fry.
  • Mix the peppers and tomatoes, add the garlic chopped through a garlic, hot pepper, very finely chopped.
  • Be very careful when choosing hot peppers.!
  • It is different in severity.
  • The main thing here is not to harm.
  • Lyutenitsa Bulgarian Appetite Lyutenitsa Bulgarian Appetite Lyutenitsa Bulgarian Appetite
  • and (optional!) chopped parsley.
  • Parsley can be finely chopped and sprinkled on top just before serving the finished dish.
  • Put the finished product in the refrigerator, the chilled lutenitsa tastes much better!
  • Lyutenitsa Bulgarian Appetite
  • Lyutenitsa should be served with meat dishes.
  • Delicious lutenitsa sandwiches with boiled sausage!
  • Bon Appetit!

Note

*) Sweet pepper preferably red!!!

For long-term storage, the lutenitsa must ALWAYS be sterilized - otherwise it will turn sour!
I'm preparing this lutenitsa everyone season - and every time it is not enough.

I must sincerely thank the author of this amazing recipe:

Sonya Todorova Todorov from the city of Razgrad, Bulgaria.

Sonya, A LOT THANKS TO!!!

Feofania
gorgeous!
toshkas
Ahh! super! And how many and what cans to sterilize ???
Axioma
Quote: Feofaniya

gorgeous!

Feofania , in Bulgaria in the retail trade there are about twenty different types of lutenitsa, different in cost. With eggplants and onions, legumes and so on, not to mention the home improvisations of skilled housewives.

But in my opinion - this recipe is the most successful and unique!
It contains all the specifics of the country's oriental cuisine!
Axioma
Quote: Toshkas

Ahh! super! And how many and what cans to sterilize ???

toshkas , I do not see any particular difficulties in choosing utensils for storage.
It all depends on the volume of workpieces planned by you for long-term storage.
Take clean glass jars with euro lids (you can use them) and heat them well in the microwave. In a still hot jar, place, brought to a boil, lutenitsa and screw the lid tightly.
Cool it down. And in - the refrigerator (in the cellar, if you like).

Lyutenitsa Bulgarian Appetite Lyutenitsa Bulgarian Appetite Lyutenitsa Bulgarian Appetite

I have doubts that you will be able to preserve such an appetizing product until the festive New Year's table, no matter how much you cook it!
matroskin_kot
Lyuyuyudi !!!! Who did not make lutenitsu - go ahead !!! This is the second time I am doing it today, moreover, a double portion ... Since the first one is the beginning (I) to eatto try it still hot ... And so it seemed to me a little that it messed up everyone on the second run.One bad thing is to peel the pepper. But I, the second batch, passed through a Kenwood sieve without cleaning, the skins remained in the sieve ... Maybe it’s wrong, but I’m a thug ... It didn’t affect the taste, it’s just hot ...
So what, I had disgusting memories with the lute (they sold in the North, in cans, a bitter-sour-salty mixture that stinks with burnt oil) - but - this - this - from a different opera .... Tasty !!! !
matroskin_kot
Something is not enough, with one portion, a 1.5 liter can ... that is, now, two cans, well, a little cake .... Tomorrow I'll go again for pepper .... Bo, only the ladle was licked ...
Kalmykova
Irunchyk! And I used to do almost the same thing, the current thought it was ketchup.
matroskin_kot
So, I’m, lyudyna duka .... Last year I cooked ketchup - a neighbor gave a recipe ... such ... g ... that you can't convey ... And from her it was almost a praiseworthy recipe ... The compost heap said in the spring for that ketchup thanks ... I liked it here that the pepper is baked ... I have never done that, well ... I’m tundra ... Eh, my slow cooker will come, can I make it in it too?
himichka
People, bake pepper with convection, about 10 minutes and it's ready
Axioma
Quote: matroskin_kot

So, I’m, lyudyna duka .... Last year I cooked ketchup - a neighbor gave a recipe ... such ... g ... that you can't convey ... And from her it was almost a praiseworthy recipe ... The compost heap said in the spring for that ketchup thanks ... I liked it here that the pepper is baked ... I have never done that, well ... the tundra, I ... Oh, my slow cooker will come, can I make it in it too?
I really liked your, so unusual and imaginative, description of the neighbor's recipe. Laughed for a long time. Thanks for the great mood!
Butnakh kopcheto "Thank you"

Quote: himichka

People, bake pepper with convection, about 10 minutes and it's ready

himichka! Great idea!
I'll try right now - I have peeled sweet peppers on my table! I'll share my impressions a little later ...

Quote: Kalmykova

Irunchyk! And I did almost the same thing before, the current thought it was ketchup .

Dear, Kalmykova.
This ketchup recipe is therefore called "Lyutenitsa"what is present in it fierce piper (well, very acute pepper) - not to be confused with the definition of "chushka" - (български) - sweet pepper!

Svetla
AXIOMA !!! Greetings from Sozopol !!!
Each of our dinner on the Bulgarian coast is not complete without LUTENITS! Very tasty and spicy !!! I will definitely try your recipe when I get home.
Lyutenitsa Bulgarian Appetite
Allegra
But what if you bake the tomatoes and not fry them? the peel is easily cleaned, and then through a sieve ...
Very tasty baked tomatoes, yes with baked peppers
matroskin_kot
Well, yesterday I made a portion multiplied by 7 .... When parsley and garlic were added to the already ground mixture, it smelled soooo delicious !!! But, I had to boil it in order to twist it into the jars ... Since 7 servings cannot be mastered at once ... The children ate what did not fit into the jars yesterday!
Axioma
SVETLA, you should envy you - you are by the sea, breeze, smells of Bulgarian cuisine!
And then you fiddle around all day in the kitchen, experimenting with convection (there are already four modes in my oven!), Preparing lutenitsa ...

Tell me, please, what is this riddle in plastic packaging in your photo?
Bread improver?
nadlen
Quote: AXIOMA

... - and every time there is not enough of it.

I must sincerely thank the author of this amazing recipe:
Sonya Todorova Todorov from the city of Razgrad, Bulgaria.
Sonya, A LOT THANKS TO!!!
I subscribe to every word and in big letters .. it's so yummy !!! , and I foolishly made only one portion ..
Now I sit at work and make plans for how I could repeat it ..
AXIOMA, thanks for sharing the recipe
Axioma
Quote: Allegra

But what if you bake the tomatoes and not fry them? the peel is easily cleaned, and then through a sieve ...
Very tasty baked tomatoes, yes with baked peppers

Allegra!

Bake tomatoes in the oven it would be nice, but how maximally remove excess moisture to get a pasty mass from the tomato?
Continue baking in the oven- it is waste! Or, after the oven and a sieve (the grains must also be removed!), Put the tomato mass in a frying pan and finish the boiling process? Again - an experiment ...
Allegra! I suggest you make changes in the recipe and show off what is the difference in taste, okay?
Good luck!
Axioma
Quote: matroskin_kot

Well, yesterday I made a portion multiplied by 7 .... When parsley and garlic were added to the already ground mixture, it smelled soooo delicious !!! But, I had to boil it to twist it into jars ...7 servings cannot be mastered at once ... Children ate what did not fit into the banks yesterday!

matroskin_kot! Share your experience you are welcomehow you peppers weighing SEVEN! kilograms were placed in one oven?

On the eve, on the advice above, I baked all the pepper one kg with convection at a temperature of 200 ° C - it took exactly an hour!

I would be glad to receive your detailed answer!

Quote: nadlen

I subscribe to every word and in big letters .. it's so yummy !!! , and I foolishly made only one portion ..
Now I sit at work and make plans for how I could repeat it ..
AXIOMA, thanks for sharing the recipe

nadlen!

I would know about THIS IS Sonya Todorova!

RybkA
Tell me, please, what is this riddle in plastic packaging in your photo?
AXIOMA , not yet SVETLA as far as my memory serves me - this is a traditional set of Bulgarian spices, very popular in Bulgaria, which is called that, as it says there. The composition of this salt is different, again, how much memory does not change. ... Let the author correct me)
matroskin_kot
About pepper: I baked on two pies, 2 times, laid tightly, turned on the bottom at the oven, baked the bottom baking sheet, changed places, then turned on the top-grill, baked the top (the one that was first at the bottom), it- I pulled it out, put in a fresh, new one, and the baked one was put to work ... So it probably took me an hour and a half, and on the stove in a huge frying pan, the tomatoes were stewed and fried. I still had time to get to the computer, because my husband got the responsibility of wiping the pepper. Then they mixed everything in a large saucepan. Chopped garlic and parsley with a blender in a bowl. Well, and then, once again, already in the pan, I mixed everything well with a blender ... Somehow, with the technique, everything is done faster. One bad thing - I ran from the street to a house with prototypes ... Baking under a canopy in a gas oven ...
That's just the sale of red pepper - not enough. Today I barely found it ..
One bank has already been "sentenced" ... Not enough, but prepared ...
matroskin_kot
Quote: nadlen

I subscribe to every word and in big letters .. it's so yummy !!! , and I foolishly made only one portion ..
Now I sit at work and make plans for how I could repeat it ..
AXIOMA, thanks for sharing the recipe
And what am I saying! Tasty!!! Do it while there is pepper ... We have a fleshy red pepper, a terrible deficit .... On Saturday, I bought another 35 rubles, and today - 50
MariV
I, after reading and inspired, decided to do it in a quick movie. It turned out without much hassle. Of course, the meat grinder did not reach - mine has a knife and a grate made of ordinary steel, rusting. Scrolled through the stainless knives of a blender.
Thanks for the recipe!
RybkA
I do everything according to the recipe, but SALT -100g is a lot, probably ... I have poured half of it and it is already very salty ... How is everyone?
MariV
Salt is to your taste! I never look at the amount of salt in recipes - but this is a personal experience!
RybkA
Well, I'm used to trusting people, especially when everyone around them praises the result. I poured half and it turned out too salty for my taste. I don't think you can fix anything.
MariV
Why can't you fix it? Add a batch of vegetables without salt - about 30%.
Natashulya
At the expense of salt - I put 1.5 tbsp for two servings. spoons and that was slightly salty!
But the sauce is delicious! Thanks for the recipe! My daughter really appreciated it!

I still had doubts about the preparation for the winter, without vinegar, would it explode in the cellar? Just pour boiling water into sterile jars?
RybkA
Quote: MariV

Why can't you fix it? Add a batch of vegetables without salt - about 30%.
Everything is already ... there were no extra vegetables, there is as it is ... Next. if I am smarter, I will not follow blindly. I think there is a mistake with the salt dosage in the recipe.
Axioma
AXIOMA, calmly, without emotion!
Explain, please, to those members of this forum who VERY inattentively read and continue TO READ! method and technique of cooking lutenitsa, where the error occurred and why did it arise SUCH embarrassment ...
I'll start in order and from afar. I originally tried to put this recipe in section of cold dishes and snacks, but the moderator found it necessary to move the Bulgarian lutenitsa "Appetite" to the sauces section. Okay, let it stay as the moderator decided.
I make this cold appetizer with my own hands 1978 years, and never, no one did not remark to me that there was an error in the recipe.
I am indescribable delight from the proven, not only me, this recipe for lutenitsa, and the unique taste that I have proposed for site visitors. This taste far from the same, which is offered in the shops of Bulgaria itself.

Lyutenitsa Bulgarian Appetite Lyutenitsa Bulgarian Appetite

I'm very, very sorry.
I can't hide my excitement! that you have lost products because of me!
I am ready to compensate financially or in the end with advice:
add boiled carrots or eggplant, you can onions (just don't need to salt !!), but it will already be another lutenitsa and according to a different recipe. See the composition in the photo taken by me personally, for those who

Once again I returned to my first post in the topic.
For the Chapaevs, who with a bare saber - immediately into battle, I did not forget to write:

Lightly salt inside (don't be too zealous!) and fry in vegetable oil.
Or:
Dosage of salt for tomatoes - to taste! Do not oversalt!
What's not clear here !?

Maybe a person sees poorly or children (husband) distracted?
Most likely, I think no one tried to bake peppers in the oven - I saw 100 g - outrageous! as much as possible, as much salt ... I will write to him now ...
... I used to trust people ... Next. if I’m smarter, I won’t follow blindly ...
And here I read nervously: "I poured ..."
I doubt it, however. A person with such experience, I mean the time spent on the forum and the number of messages ...
And further.
I will notice when the bell pepper, having cleared the middle of seeds and membranes, cut in half - (~ 20 pieces in half, it turns out 40 halves just think how much wet the surface is, is it possible that there is not enough salt for a tomato? ..) slightly, I emphasize- slightlyafter adding salt and placing it in a preheated oven for baking, you will observe approximately the following picture. After a moment, the pepper from the heatstroke will "let" the juice, which will fall on the baking sheet. This salty liquid will not allow the pepper to stick to the surface of the baking sheet, and in the future it will help the one who, of course, cooks (bakes, if you like) this pepper to separate the wrinkled skin without much difficulty.

Apparently, it would be more correct not to indicate the amount of salt, but to write to taste?
I will not change anything in the recipe, much less delete or block the topic.
Maybe my style of laying out the recipe is lame, but there is no mistake here, in any case, I DON'T SEE it!
Who doubts, I have a wish for you: you shouldn't cook such a cold appetizer, let alone make preparations for the whole winter.

MariV, Thank you for understanding and support, Natashulya for the gratitude in my ranking.

EVERYTHING!

MariV
Storm in a teacup!
Because of which?! If the cans are not hermetically sealed, you can put the lutenitsa in the refrigerator overnight, on the trail. a day to buy more vegetables and adjust the taste!
I here, too, "flew in" with advice from the forum - I spoiled the gorgeous meat - a liter of water a glass of salt and a glass of vinegar - well, I think it's my own fault. You can't fix anything at all ... And there is a hole in the old woman ...
RybkA, After all, you looked at my version as well - it says about salt - to taste.
Things like spices are entirely to your own taste!
Don't be discouraged about anything.

AXIOMA,
I always remember one leader of a kennel club - when they came with a complaint that the puppy suddenly showed some defects - the only answer was, "We were fed incorrectly!"
Never made excuses .......
RybkA
If possible, I will try to repeat it in order to taste the real taste of this appetizer, but with my own adjustments.
Axioma
Quote: MariV

Storm in a teacup! ...

...RybkA, After all, you looked at my version as well - it says about salt - to taste.
Things like spices are entirely to your own taste!
Don't be discouraged about anything.

AXIOMA, ... Never made excuses ...

MariV, but remember, once you advised me to subject look in profile ...

Quote: MariV


...go to your profile, maybe you will see!

You are a very clever girl!
And I forgot about your advice ...
As Kozma Prutkov said: "Behold at the root! .."
In other words, look at the profile - there is truth!
MariV
I sent you away very culturally ..... What a memorable one you are, however!
After all, she didn't send ...
olaola1
Axiom, thanks for the recipe! Today I made one portion, salted to taste, added 2 pieces of bitter pepper, because the peppers were large, everything else was according to the recipe, it turned out delicious. But I just don't understand how people get 1.5 liters. jar with one serving of vegetables. I ended up with just two 350 gram jars. Or do you need to take already peeled 1 kg.?
Axioma
Quote: MariV


... I didn't send it ...

MariV, no - no ... I read, literally, all your messages and was delighted.
Low bow to you for your work and presence on the forum!
In a day I will measure the output of "Slivyanka" !!! I already mentally thank you ...

Quote: olaola1

Axiom, thanks for the recipe! Today I made one portion, salted to taste, added 2 pieces of bitter pepper, because the peppers were large, everything else was according to the recipe, it turned out delicious. But I just don't understand how people get 1.5 liters. jar with one serving of vegetables. I ended up with just two 350 gram jars. Or do you need to take already peeled 1 kg.?

olaola1, to your health! I am very glad that you succeeded!

What kind of people did you mean?
I also have a recipe for 2 cans of 480 ml and two spoons on a saucer ...
You can adjust the output of the finished product up or down.
The main thing is to observe the rule: ratio pepper and a tomato should be 5 : 3 !
Have a desire to try with vegetables like carrots or blue ones?
Then 5 : 3 : 1!!!
The amount of salt and hot pepper, of course, according to your taste ...

MariV
I got a little less than 1,500 grams. ban., that is, about a liter. To get thicker, you need to cook a little longer, right,AXIOMA?
The number of recipes in the profile - this does not mean anything, by and large; I personally do it for pleasure; tomorrow I will be carried away by something more interesting and I will abandon this hangout on the HP forum.
olaola1
Axiom, thanks for the clarification, I will try with other vegetables, probably it will be delicious with eggplants. As for the amount of salt - after all, everyone has their own taste preferences. For some it is very salty, but for some it is quite normal. Therefore, you need to focus only on your feelings, relying on a basic recipe. I answer your question - Matroskin_kot got a 1.5 liter jar with one portion.
MariV
Oh, this Ira!
Now we will find her and interrogate her with passion - how did she manage to do this?
Axioma
Clear!
olaola1, a lutenitsa with eggplants among the Macedonians - neighbors of the Bulgarians - is called aivar. Well, very spicy!

Lyutenitsa Bulgarian Appetite

With the recipe on the label. Free for sale in Metro
MariV , it's hard to disagree with you!
The main thing is that the person is good.
matroskin_kot
M-dya !!! I counted the jars ... Well ... the first lutenitsa, I wrote numbers on the lids ... A 1.5 l jar ... Maybe I didn't boil it very much (tomatoes) and rubbed it very well through a sieve? (well, according to the principle, still, sissy, one hundred grams ...) ... I'm surprised myself. And I carefully used the salt ... I salted the peppers, inside and out, but I don't think I salted the tomatoes at all ... I've already forgotten how I did it ...
MariV
Reacted irresponsibly to the recipe!
Sit down, two!
matroskin_kot
And I do not care delicious ..... And now I'm wondering most ... why 1.5 liters? ... Moreover, I started another portion that day ... That is, in the end ... Two cans with numbers - 1 ... and ... the second batch (severaged) - 5 liter cans and there were still 600 grams - we ate them ... I boiled the second batch more ... Anyway ... too much ... 1.5 l ... I don't know ... I don't remember ...
MariV
I thought so !
Valkyr
I cooked lutenitsa - in my opinion, one of the best recipes - in terms of sauces!
With pasta, rice, just for bread - very tasty!
MariV
Yes, I confirm - a very good recipe!
Axioma
Quote: MariV

Yes, I confirm - a very good recipe!

MariV !
I agree!!! Homemade lutenitsa "Appetite" according to this recipe will give a head start to the store type:
Lyutenitsa Bulgarian AppetiteLyutenitsa Bulgarian Appetite


Quote: Valkyr

I cooked lutenitsa - in my opinion, one of the best recipes - in terms of sauces!
With pasta, rice, just for bread - very tasty!

Valkyr!
I won't mind!
Thank you for appreciating the taste of lutenitsa for this recipe!
Many argue that the Bulgarian lutenitsa has something in common with the Macedonian aivar (ajvar)
Lyutenitsa Bulgarian Appetite

and Serbian pindur (pinđur)
Lyutenitsa Bulgarian Appetite

- this is too controversial a question ...
Taste and color ... Tastes are different for everyone ...
Svetla
AXIOMA, fulfilled the promise made last year - I cooked Lyutenitsa according to your recipe.
My son is consuming it faster than I can cook. Very, very tasty. You don't have to go to Bulgaria either.
Thank you from all our family !!!
Lyutenitsa Bulgarian Appetite
kns
AXIOMAThank you for such a delicious sauce.
Exactly what I was looking for. Tasty, but not enough. Baked peppers were easy to clean, only 2 pcs. got stubborn, did not understand why. Outwardly, the pepper was all the same. It was easy to do and it turned out faster than I thought. So I referred the recipe to my annual preparations.
Nikusya
Thanks for the successful recipe I cooked twice, the second time I couldn’t stand it and added 3 tbsp. tablespoons of vinegar. very tasty!
Elena Alekseevna
Quote: kns

AXIOMAThank you for such a delicious sauce.
Exactly what I was looking for. Tasty, but not enough. Baked peppers were easy to clean, only 2 pcs. got stubborn, did not understand why. Outwardly, the pepper was all the same. It was easy to do and it turned out faster than I thought. So I referred the recipe to my annual preparations.
If you put the baked pepper in a saucepan and close the lid (at least 30 minutes), then it will be very easy to peel

All recipes

© Mcooker: Best Recipes.

site `s map

We advise you to read:

Selection and operation of bread makers