Hello everyone! For the #10 International CouchSurfing Cooking Event we traveled to the capital city of Republic of Macedonia, Skopje where we were hosted by our friend Vesna. She will show you how to prepare two typical local dishes, Pindjur and tartar. I love it! This is also our first International CouchSurfing Cooking Event outside sLOVEnia and I am happy to go International :) Pindjur is a spicy relish form and is commonly used as a summer spread. Pindjur is commonly prepared in Bosnia, Serbia and Macedonia. The traditional ingredients include aubergines, tomatoes, peppers, onion, garlic, black pepper, vegetable oil, sugar and salt. Pindjur is similar to ajvar but is generally made with aubergines. 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. Tarator is a traditional Balkan dish. It is a cold soup (or a liquid salad), popular in the summertime in Bulgaria, the Republic of Macedonia, Albania, southeastern Serbia, Turkey, Lebanon, Syria, Jordan, and in Cyprus. It is made of yogurt, cucumber, garlic, walnut, dill, vegetable oil, and water, and is served chilled or even with ice. Local variations may replace yogurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots. Turkish tarator is completely different from the Balkan tarator as is the Turkish tarator which is based on tahini not yoghurt. How such different dishes came to share a name has as yet no explanation. Greetings from Macedonia!
Posted on: Tue, 05 Aug 2014 21:50:43 +0000
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