When the end of summer comes in Macedonia and the markets overflow with ripe peppers, tomatoes, and eggplants, one scent takes over every yard and balcony: the smell of roasting vegetables, especially peppers. This is the time of year when families gather to make their winter treasures—ajvar, lutenica, and of course, the softer, juicier cousin: pinjur.
Unlike ajvar, which is thick and smooth, pinjur is a lighter spread, often made in smaller quantities and eaten fresh, though some people also preserve it in jars. Its taste is rustic, smoky, and slightly sweet, with a touch of garlic and the freshness of tomatoes. Many Macedonians will tell you: if ajvar is the queen of spreads, then pinjur is the easy-going uncle who makes every meal more cheerful.
🌿 Ingredients (for about 6–8 servings)
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6–7 large red peppers (roasted and peeled)
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2–3 medium eggplants (roasted and peeled)
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2–3 ripe tomatoes (peeled and finely chopped)
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3–4 cloves garlic (crushed or finely chopped)
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50 ml sunflower oil (or olive oil, though sunflower is more traditional)
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1 teaspoon salt (adjust to taste)
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A handful of fresh parsley (optional, for garnish)
🔥 Preparation
1. Roasting the Vegetables
The soul of pinjur lies in the roasting. Traditionally, peppers and eggplants are roasted over open fire or directly on the hotplate, until their skins are blackened and blistered. This gives them that deep, smoky flavor that no oven can fully replicate, but the oven works fine if you don’t have access to fire.
Once roasted, place the vegetables in a pot and cover them with a lid or plastic bag. This helps them sweat, making the skins easier to peel. After 10–15 minutes, peel off the skins and remove the seeds from the peppers. The eggplants should be peeled completely, keeping only the soft flesh.
2. Preparing the Tomatoes
Bring a pot of water to a boil. Dip the tomatoes in for 30 seconds, then transfer them to cold water. Their skins will peel right off. Chop them finely or grate them to release their juices.
3. Chopping or Mashing
Traditionally, pinjur is not blended smooth. Macedonian grandmothers chop the vegetables on a wooden board, using a heavy sharp knife, until they form a chunky, rustic mix. This keeps the texture hearty and natural. If you prefer, you can use a blender on pulse mode—but remember, pinjur should never be a puree.
4. Cooking Everything Together
In a wide pan, heat the oil on medium heat. Add the garlic and stir quickly (don’t let it burn). Immediately add the tomatoes and cook them for 5 minutes until they release their liquid. Then add the roasted peppers and eggplants. Stir well, lower the heat, and let everything simmer gently for 15–20 minutes, stirring now and then, until most of the excess liquid evaporates and the flavors combine beautifully.
5. Seasoning and Finishing
Add salt to taste. Some families add chopped parsley at the end for freshness, others leave it plain. Both ways are authentic.
🍴 Serving Pinjur
Pinjur can be served warm or cold. The best way to enjoy it is with a piece of fresh bread, straight from the oven. It also pairs wonderfully with white cheese, kebapi, or grilled meat. Many people keep it in the fridge for up to a week in a sealed container, but in most homes it disappears much faster.
For winter storage, some households fill sterilized jars with hot pinjur, seal them, and let them cool covered with a blanket. However, unlike ajvar, pinjur is mostly prepared to be eaten fresh and enjoyed in the moment.
Pinjur is a part of the story of the Macedonian table. It’s the dish you spread while chatting with neighbors, the comfort you bring out when unannounced guests arrive, and the flavor that reminds every Macedonian abroad of late summer evenings at home. It’s proof that the simplest ingredients, prepared with love, can make the richest taste.
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