Macedonian Roasted Pepper Relish (Pindžur)
Пинџур pindžurSay it: PIN-joor
Pindžur arrives on Macedonian tables as a smoky, chunky spread when peppers, tomatoes and eggplant are abundant. The relish combines roasted sweetness with garlic, parsley and toasted walnuts, while the hot-oil finish adds gloss and richness. It is an easy make-ahead meze: roast the vegetables, chop them coarse, and let the bowl stand so the flavors settle before serving.
Macedonian Roasted Pepper Relish (Pindžur)
Пинџур, pindžur
Pronounced PIN-joor
- Serves
- 6
- Prep
- 30 min
- Cook
- 1 hr
- Total
- 1 hr 30 min
- Level
- Easy
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Vegetables
Seasonings and oil
Method
Heat the oven to 450°F (230°C) and set a piece of parchment on a baking sheet. Rinse the peppers, tomatoes and eggplant and pat them dry; pierce the eggplant several times with a fork. Roast the vegetables whole, turning them now and then, until their skins are blistered and darkened and the insides are completely tender: peppers take 25–35 minutes, tomatoes 15–20 minutes, and eggplant 40–50 minutes. Take each vegetable out as soon as it is ready.
While still hot, move the vegetables into a large bowl and seal it with a lid or plastic wrap; leave them for 15 minutes so the trapped steam makes the skins easier to pull away. When they are cool enough to touch, slip off and discard the skins, stems and seeds. Separate the eggplant pulp, cut the cores out of the tomatoes, and remove the seed clusters from the peppers.
Chop the peeled vegetables finely by hand, or run them through a meat grinder or food processor with only a few brief pulses. The result should stay coarse and chunky rather than smooth. Scrape the mixture into a mixing bowl.
Scatter in the toasted chopped walnuts, minced garlic, parsley and 1 1/4 tsp salt, then stir until everything is evenly mixed.
Warm the sunflower oil in a small saucepan over high heat until it glistens without smoking, around 325°F (160°C). Pour it carefully over the vegetable mixture—it will sizzle—and stir thoroughly so the oil is distributed.
Check the seasoning, adding more salt if needed. Allow the pindžur to cool to room temperature, then spoon it into a serving bowl or jar. It tastes best after standing for at least 1 hour before it is served.
Regional variant: Pindžur without walnuts (pindžur bez orasi)
Leave out the walnuts and parsley. Once the vegetables have been roasted and peeled, chop or mince them finely. Put them in a pan with the minced garlic and 2–3 tablespoons of oil and cook gently for 10–15 minutes, stirring frequently, until the mixture thickens and the flavors come together. Add salt to taste and, if you want a sweet-sour edge, stir in 1 tablespoon red wine vinegar and a pinch of sugar.
Cook's notes
- To push the smoke flavor further, blacken the peppers and eggplant over an open gas burner or on a very hot grill, turning until the outsides are completely charred.
- Choose ripe, thick-fleshed red peppers, such as ajvarka or Romano, for sweetness and body; peppers with thin walls give a watery result.
- Keep the relish in a sterilized jar and cover the surface with a thin film of oil so it does not dry out.
Serve with
Present it as a meze alongside warm flatbread, olives and rakija.
Make ahead and storage
Keep it in a closed jar in the refrigerator for up to 5 days; let it come to room temperature and give it a stir before serving. To keep it longer, cover the top with a thin layer of oil and refrigerate for up to 2 weeks.
