Пиперки полнети со урда и кајмак | Pickled Peppers with Cottage Cheese and Kaymak [♫Leb i Sol – Tako blizu]

♫Leb i Sol – Tako blizu♫

(en is below)

Чувствувам посебна љубов во срцето за пиперки полнети со урда (а, од оваа година и со кајмак). Ниедна зима не пропуштам да ги купам на пазар или во супермакет, а оваа година репив  да ги направам. Истражував малку на интернет за совршениот рецепт и од неколку рецепти си го формирав мојот, кој еве, го споделувам со вас. Направив мала доза, за моја душа. Овие пиперки ми се совршено мезе додека да стигне ручекот 😀 Не може ни да замислите колку се лесни за правење, ама на вкус се … препрепревксуни! Може да ги правите и само со урда, ставете вкупно 500 грама урда, но јас лично ви препорачувам да ги направите и со кајмак. Вкусот е навистина уникатен!

%d0%bf%d0%b8%d0%bf%d0%b5%d1%80%d0%ba%d0%b8-%d0%bf%d0%be%d0%bb%d0%bd%d0%b5%d1%82%d0%b8-%d1%81%d0%be-%d1%83%d1%80%d0%b4%d0%b0-%d0%b8-%d0%ba%d0%b0%d1%98%d0%bc%d0%b0%d0%ba-pickled-peppers-with-cottage-cПиперки полнети со урда и кајмак

Состојки: 

  • 250 грама солена урда
  • 250 грама кајмак
  • 6-8 мали бабури
  • сол, по вкус

Подготовка:

Бабурите убаво измијте ги и извадете им ги рачките и семките. Во сад измешајте ги урдата и кајмакот. По вкус, посолете ако треба. Земете еден пластичен/дрвен/стаклен сад и ставете на дното малку од смесата со урда и кајмак. Почнете ги пиперките до горе и редете ги во садот. Со остатокот фил, покријте ги пиперките од горе. %d0%bf%d0%b8%d0%bf%d0%b5%d1%80%d0%ba%d0%b8-%d0%bf%d0%be%d0%bb%d0%bd%d0%b5%d1%82%d0%b8-%d1%81%d0%be-%d1%83%d1%80%d0%b4%d0%b0-%d0%b8-%d0%ba%d0%b0%d1%98%d0%bc%d0%b0%d0%ba-pickled-peppers-with-cottage-cЗатворете со капак и ставете го садот во фрижидер. Пиперките, како поминува времето, ќе закиселат самите од себе, за отприлика 3-4 недели. %d0%bf%d0%b8%d0%bf%d0%b5%d1%80%d0%ba%d0%b8-%d0%bf%d0%be%d0%bb%d0%bd%d0%b5%d1%82%d0%b8-%d1%81%d0%be-%d1%83%d1%80%d0%b4%d0%b0-%d0%b8-%d0%ba%d0%b0%d1%98%d0%bc%d0%b0%d0%ba-pickled-peppers-with-cottage-c

These naturally pickled peppers filled with salted cottage cheese and kaymak (click here fo learn more about kaymak) are the best mezze during the winter time. Here, in Macedonia, we have a tradition of mezze before main lunch at 15 o’clock. This mezze includes drinking rakia and snacking on some pickled stuff like these peppers, sauerkraut, pickles or simple seasonal salad. This tradition is best enjoyed on Sunday, when all family gathers together for lunch. However, because I really enjoy these stuffed peppers, I decided to make them this year in my kitchen. Every winter I buy some at the farmers market or at the supermarket, so I did some research online and I came to this perfect recipe for naturally pickled peppers, stuffed with cottage cheese and kaymak. If you can not find kaymak, just use cottage cheese – total of 500 grams. But, I highly recommend exploring the supermarkets near you and those speciality stores and try to find this Balkan’s delight called kaymak! Have a mezze time with me and prepare these yummy peppers: %d0%bf%d0%b8%d0%bf%d0%b5%d1%80%d0%ba%d0%b8-%d0%bf%d0%be%d0%bb%d0%bd%d0%b5%d1%82%d0%b8-%d1%81%d0%be-%d1%83%d1%80%d0%b4%d0%b0-%d0%b8-%d0%ba%d0%b0%d1%98%d0%bc%d0%b0%d0%ba-pickled-peppers-with-cottage-c

Pickled Peppers with Cottage Cheese and Kaymak

Ingredients: 

  • 250 grams cottage cheese, salted
  • 250 grams kaymak (cream cheese is fine, if you can not find traditional kaymak)
  • 6-8 small green bell peppers
  • salt, to taste

Prep:

Wash, dry and take out all the seeds from the peppers. In a bowl, combine the cottage cheese, kaymak and salt to taste. Stir with a spoon until everything is well combined. Use a wooden/plastic or glass bowl with a lid to store the peppers. On the bottom, spread some of the cheese mixture. Start filling all peppers with the cheese mixture and place them in the container, very tightly.  %d0%bf%d0%b8%d0%bf%d0%b5%d1%80%d0%ba%d0%b8-%d0%bf%d0%be%d0%bb%d0%bd%d0%b5%d1%82%d0%b8-%d1%81%d0%be-%d1%83%d1%80%d0%b4%d0%b0-%d0%b8-%d0%ba%d0%b0%d1%98%d0%bc%d0%b0%d0%ba-pickled-peppers-with-cottage-cWith the remaining cheese mixture, cover the peppers on the top and place a lid. %d0%bf%d0%b8%d0%bf%d0%b5%d1%80%d0%ba%d0%b8-%d0%bf%d0%be%d0%bb%d0%bd%d0%b5%d1%82%d0%b8-%d1%81%d0%be-%d1%83%d1%80%d0%b4%d0%b0-%d0%b8-%d0%ba%d0%b0%d1%98%d0%bc%d0%b0%d0%ba-pickled-peppers-with-cottage-cStore the peppers in the fridge and they will get pickly in 3-4 weeks, just by themselves. %d0%bf%d0%b8%d0%bf%d0%b5%d1%80%d0%ba%d0%b8-%d0%bf%d0%be%d0%bb%d0%bd%d0%b5%d1%82%d0%b8-%d1%81%d0%be-%d1%83%d1%80%d0%b4%d0%b0-%d0%b8-%d0%ba%d0%b0%d1%98%d0%bc%d0%b0%d0%ba-pickled-peppers-with-cottage-c

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