Peppers in jardum
Peppers in Jardum Recipe from Montenegro with Lamb and Salt
Introduction
Peppers in jardum is a traditional dish that involves fermenting peppers in lamb milk, resulting in a unique and flavorful taste. This recipe has been passed down through generations and is a popular dish in many Middle Eastern countries.
History
The origins of peppers in jardum can be traced back to ancient times when people used fermentation as a method of preserving food. The combination of peppers and lamb milk creates a delicious and tangy flavor that has stood the test of time.
Ingredients
How to prepare
- Wash the peppers, remove the stalks, and place them in a wooden container. Allow them to sit for 2–3 days.
- Next, pour Lamb milk (jardum) over the peppers, add some salt, and let them sit for 15–20 days.
- The dish should only be served after this period of time has passed.
Variations
- Add garlic or herbs for extra flavor
- Use different types of peppers for a variety of tastes
Cooking Tips & Tricks
Make sure to use fresh peppers for the best results
- Allow the peppers to ferment for the recommended amount of time to develop the flavors
- Adjust the amount of salt according to your taste preferences
Serving Suggestions
Peppers in jardum can be served as a side dish with grilled meat or rice.
Cooking Techniques
Fermentation is the key technique used in this recipe to develop the flavors of the peppers.
Ingredient Substitutions
If lamb milk is not available, you can use regular milk as a substitute.
Make Ahead Tips
Peppers in jardum can be made ahead of time and stored in the refrigerator for up to a week.
Presentation Ideas
Serve the peppers in jardum in a decorative bowl garnished with fresh herbs.
Pairing Recommendations
Pair peppers in jardum with grilled lamb or chicken for a delicious meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator and reheat in the microwave or on the stovetop.
Nutrition Information
Calories per serving
Each serving of peppers in jardum contains approximately 150 calories.
Carbohydrates
Peppers in jardum is a low-carb dish, making it a great option for those following a low-carb diet.
Fats
The lamb milk used in this recipe adds a creamy texture and a source of healthy fats.
Proteins
The peppers in jardum provide a good source of plant-based proteins.
Vitamins and minerals
Peppers are rich in vitamins A and C, while lamb milk provides calcium and vitamin D.
Alergens
This recipe contains dairy from lamb milk, so it may not be suitable for those with lactose intolerance or dairy allergies.
Summary
Peppers in jardum is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.
Summary
Peppers in jardum is a flavorful and nutritious dish that is easy to make and perfect for adding a Middle Eastern twist to your meals.
How did I get this recipe?
I have a clear memory of the first time I saw this recipe for peppers in jardum. It was many years ago, when I was just a young girl living in a small village in the countryside. My grandmother, who was renowned for her culinary skills, had invited me to help her in the kitchen that day.
As I entered the old farmhouse, the warm aroma of spices and herbs filled the air. My grandmother was busy chopping vegetables at the wooden table, her skilled hands moving deftly as she prepared the ingredients for the dish.
"What are you making, Grandma?" I asked, peering over her shoulder.
"Ah, these are peppers in jardum," she replied with a smile. "It's a traditional recipe that has been passed down through generations in our family."
Intrigued, I watched as she continued to work, adding a pinch of this and a dash of that to the pot. The colors and textures of the ingredients mingled together beautifully, creating a feast for the eyes as well as the stomach.
"Can I help, Grandma?" I asked eagerly, eager to learn the secrets of this delicious dish.
"Of course, my dear," she said, handing me a knife and a cutting board. "Start by slicing these peppers into thin strips."
As I followed her instructions, my grandmother began to tell me the story behind the recipe. She explained how it had been passed down from her own grandmother, who had learned it from a friend who lived in a neighboring village.
"She called it jardum because it means 'garden' in our dialect," my grandmother explained. "The dish is a celebration of the bountiful harvest of the summer, when the peppers are at their ripest and most flavorful."
As we worked together in the kitchen, I listened intently to her words, absorbing the history and tradition that surrounded this simple yet elegant dish. My grandmother's hands moved with grace and precision, her years of experience evident in every motion.
After several hours of cooking and simmering, the peppers in jardum were finally ready. The rich aroma of garlic and herbs filled the kitchen, making my mouth water in anticipation. My grandmother ladled the dish into a large serving bowl, the vibrant colors of the peppers shining like jewels in the soft candlelight.
"Let's sit down and enjoy our meal," she said, leading me to the dining table where a steaming bowl of rice awaited us.
As we ate, the flavors of the peppers in jardum danced on my tongue, each bite a symphony of spices and textures. I savored every mouthful, feeling grateful for the opportunity to learn this ancient recipe from my beloved grandmother.
As the years passed, I continued to make peppers in jardum for my own family, sharing the story and tradition behind the dish with each new generation. It became a staple at our dinner table, a reminder of the love and care that went into every meal we shared.
And now, as I sit here in my own kitchen, surrounded by the familiar sights and smells of my childhood, I can't help but smile as I remember that day so long ago when I first learned to make peppers in jardum from my dear grandmother. The recipe may have come from a distant village and a bygone era, but its flavors and memories will always be a part of me, a connection to my past and a promise for the future.