Kajmak and Pindjur (Kajmak i Pindjur)
The Quirky Foodster Team
Ingredients
- Red bell peppers, roasted and peeled — 500 g (1.1 lb)
- Tomatoes, peeled and chopped — 2
- Small Eggplant, roasted and peeled — 1
- Garlic, minced — 2 cloves
- Vegetable oil — 2 tbsp
- Salt and black pepper, — to taste
- Kajmak (or clotted cream/crème fraîche) — 150 g (5 oz)
- Fresh bread, to serve
Method
- Roast the peppers and eggplant as for ajvar, then peel and roughly chop.
- Combine the roasted peppers, eggplant, tomatoes and garlic in a saucepan with the oil.
- Simmer over low heat for 20-25 minutes, stirring occasionally, until thickened into a chunky relish.
- Season with salt and pepper and let cool to room temperature.
- Serve alongside a generous spoonful of kajmak and fresh bread for scooping.
Introduction: A rustic pairing of rich kajmak cream and pindjur, a chunkier cooked pepper and tomato relish.
Cultural Background: Pindjur, a close cousin of ajvar with the addition of tomato, offers a slightly different flavour profile, and pairing it with kajmak creates a beloved rustic starter enjoyed across Serbian households.
Tips: Simmer the pindjur gently, stirring occasionally, to prevent it catching on the bottom of the pan. Let the pindjur cool fully before serving alongside the cold kajmak for the best contrast.
Variations: Add a pinch of chilli flakes to the pindjur for gentle heat; swap kajmak for a good quality crème fraîche if unavailable.
Storage: Store the pindjur in a sealed jar in the refrigerator for up to 1 week; store kajmak separately.
Reheating: This dish is served at room temperature and is not typically reheated.
Nutrition: Approx. 180 kcal, 4 g protein, 14 g carbohydrate, 12 g fat per serving.
FAQs:
Q: What's the difference between ajvar and pindjur?
A: Pindjur includes tomato and is often chunkier, while ajvar is typically smoother and made purely from peppers and eggplant.
Q: Can pindjur be preserved like ajvar?
A: Yes, it can be processed in sterilised jars for longer-term shelf-stable storage using standard canning methods.
- Red bell peppers, roasted and peeled — 500 g (1.1 lb)
- Tomatoes, peeled and chopped — 2
- Small Eggplant, roasted and peeled — 1
- Garlic, minced — 2 cloves
- Vegetable oil — 2 tbsp
- Salt and black pepper, — to taste
- Kajmak (or clotted cream/crème fraîche) — 150 g (5 oz)
- Fresh bread, to serve
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