Pindjur: Difference between revisions
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Adding local short description: "Relish spread in the Balkan peninsula", overriding Wikidata description "relish form" |
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{{Short description|Relish spread in the Balkan peninsula}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| alternate_name = Pinjur, pinđur |
| alternate_name = Pinjur, pinđur |
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| region = [[Balkans]] |
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'''Pindjur''' or '''pinjur''' or '''pinđur''' ({{ |
'''Pindjur''' or '''pinjur''' or '''pinđur''' ({{lang-sh-Latn-Cyrl|separator=" / "|pinđur|пинђур}}; {{langx|bg|пинджур|pindzhur}}; {{langx|mk|пинџур|pindžur}}; {{langx|sq|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]]. |
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The traditional ingredients include [[Capsicum|red bell pepper]]s, [[tomato]]es, [[garlic]], [[vegetable oil]], and [[ |
The traditional ingredients include [[Capsicum|red bell pepper]]s, [[tomato]]es, [[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. |
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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. |
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. |
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{{Cuisine of Bulgaria}} |
{{Cuisine of Bulgaria}} |
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{{Cuisine of Serbia}} |
{{Cuisine of Serbia}} |
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{{Macedonian cuisine}} |
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{{Cuisine of Macedonia}} |
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{{Condiments}} |
{{Condiments}} |
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{{Hot sauces}} |
{{Hot sauces}} |
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Latest revision as of 19:27, 28 October 2024
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
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| 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, romanized: pindzhur; Macedonian: пинџур, romanized: pindžur; 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
[edit]
- 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. |