The table becomes place for a panel discussion: “For the longest time I have believed that pindjur is something made of green peppers, garlic and eggplants”. “So have I”, somebody adds, “but we have both green and red pindjur. One with green peppers and eggplants, the other one with red peppers…” The third person in the meantime hurries to open the jar: “Such a nice aroma”. The discussion soon goes in another direction. Impressions. “Mild peppers”. “There is something interesting … a bit of bitterness … that I like!“ “And the taste that lingers on!” “I like that the peppers are nicely peeled and there are no seeds.” “ The bread and the jar are passed on from one to another. Ideas follow.
It would go nice with scrambled eggs, an omelette, well done, the American way – flipped over several times … “To cut them with a knife!”. Regardless of the combination – with cheese. Or with roasted potatoes, carved like canoes and filled in with pindzur, with some nice salty yellow cheese on the top, added just before taking them out of the oven – for two-three minutes just enough to melt. It would go nice also with some homemade French fries and some grinded white cheese on the top. Or the “old school” – some rakija to warm you up, some bread, pindjur and that’s it. “Or with a burger, some barbeque…” “With bread and cheese – a classic!”.