In this video I am going to share a recipe for one of my family’s favourite dishes. Lyutenitsa (лютеница) is one of Bulgaria’s most beloved spreads, especially in late summer when peppers and tomatoes are abundant. Here’s my recipe and how I make lyutenitsa for my family
Homemade Lyutenitsa Recipe
(Bulgarian Red Pepper & Tomato Spread)
Ingredients (for about 8–10 jars)
5 kg (11 lbs) red sweet pointed peppers, or bell peppers
2 kg (4.5 lbs) ripe tomatoes
1 kg (2.2 lbs) carrots
2–3 eggplants (optional, but traditional in many regions)
250–300 ml (1 to 1 ¼ cups) olive oil
100 g (½ cup) sugar – if tomatoes are sour
3 tbsp salt (to taste)
1 tbsp ground cumin (optional, for a warm flavor)
1–2 hot chili peppers (optional, for a spicy version)
Instructions
Roast or grill the peppers and eggplants
Roast the red peppers until their skins blister and blacken. Place them in a covered pot or sealed bag to steam for 10 minutes, then peel off the skins, remove seeds, and set aside.
If using eggplants, roast them as well, then peel a if you do not like the skin nd drain them of excess liquid
Cook the carrots and tomatoes
Boil the carrots until tender. Mash or blend them into a smooth puree.
Peel the tomatoes (by scoring and blanching them in hot water) and cook them down until they thicken into a sauce.
Blend everything together
In a large pot, combine the roasted peppers, eggplant (if using), carrots, and tomato sauce, zucchini, celery. Blend with a stick blender or food processor until smooth but slightly textured.
Cook the lyutenitsa
Since all ingredients are grilled, roasted or boiled, no need to cook.
Adjust and finish
Taste and adjust seasoning—add more salt, black pepper, cumin (if you like it), sugar (if tomatoes are sour), or chili if desired. The flavor should be balanced: sweet from the peppers, tangy from the tomatoes, and rich from the oil.
Jar and preserve
While still hot, spoon the lyutenitsa into sterilized jars. Seal tightly.
For longer storage, boil the sealed jars in hot water for 10–15 minutes to ensure preservation.
Serving Ideas
Spread on bread with feta cheese
As a side to grilled meats or kebapche
With roasted potatoes or rice
Simply enjoyed by the spoonful—it’s that good!
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