Posted: Sat Jan 31, 2009 10:16 pm Post subject: Recipe for Lutenitza
Hello, I live in the United States and was introduced to Lutenitza by a Bulgarian friend. I would love to have a recipe so that I can make it myself. Also, I am wondering what type of peppers are used in Lutenitza. I appreciate all the help I can get! Thank you very much!
Joined: Jul 11, 2004 Posts: 1393 Location: Veliko Tarnovo
Posted: Sat Jan 31, 2009 10:59 pm Post subject:
I thought there was a recipe on this forum somewhere, I can't seem to find it though.
Sweet red peppers are used. Fleshy tomatoes are better.
I've made it with the help of a Bulgarian friend.
I can't give quantities as we used all the ripe tomatoes and all the ripe peppers in the garden. My memory is roughly equal quantities in VOLUME so I think by weight that's more tomatoes than peppers.
It's a lot of work.
Remove skins from both Tomatoes and peppers.
(As you 'luv2cook' I guess you know how to do this.)
Chop or mince both, strain the tomatoes through fine cloth to remove excess water, (we used a meter square of bandage!)
Add garlic, salt, pepper. (Some of each!)
Some people add aubergine but we didn't.
Cook the whole lot up very slowly in a flat tray. In our case this was done over an open fire.
Stir constantly for about 4 hours! Basically the trick is to evaporate the water off without the mixture sticking to the pan, the thicker it gets the more you have to stir.
When you've reduced the mixture to a thick puree you bottle it, seal the bottles then boil them in a 'van marie' (I think that's what it's called) they need to boil for about 30 minutes. Allow to cool slowly.
The process took us from 9am to about 9.30 pm!
We ended up with about 15 jars of Lutenitza. It keeps in the jars for at least a year. Keep in fridge once open.
Not a very precise recipe, maybe someone can help out with quantities, but to be honest I suspect that villagers tend not to bother overmuch with scales!
Thank you to everyone! So, I can just use the red bell peppers that I get here? For some reason, I thought that I needed a special type of pepper grown only in Bulgaria. In the past I have canned tomatoes, salsa, relish, and chutney - yes, it is a very time consuming process, but so worth it to have all the delicious fruits of your labor in the winter! I will try Lutenitza in the summer when our garden is flourishing! Thanks again!
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