Topenitsa / Lyutika
In the book the recipe is titled simply 'Topenitsa'. Timing icons on the page: 30 min, 2 portions, difficulty 2/5. In some regions of Bulgaria this dish is called 'lyutika'. It is an example that in traditional cuisine vegetables were rarely consumed raw (as seen in the recipe, even the tomatoes are blanched), and also that garlic and parsley were the seasonings with which every dish was flavored.
⏱️ Prep: 30 min
Ingredients
| 4 | red peppers |
| 2 | tomatoes |
| 1 head | onion |
| 2 cloves | garlic |
| 30 ml | oil |
| — | salt and black pepper |
| — | fresh parsley, for sprinkling |
Instructions
- Roast, peel and chop the peppers. Blanch the tomatoes in boiling water, then peel and mince them. Cut the onion finely, grate the garlic and mix them with the other vegetables. Season with salt and black pepper to taste.
- Put them in a suitable dish and bake for 20–25 minutes in an oven preheated to 180°C.
- Serve the topenitsa warm or cooled, sprinkled with parsley. Eat with toasted bread and cheese.