Lyutenitsa & Lukanka Board
Дъска с лютеница и луканка·(lyoo-teh-nee-tsah & loo-kahn-kah)
The Meze Table & Summer Salads
This isn't a heavy, three-pan dinner that leaves you scrubbing pots at ten o'clock, but a weeknight spread built on the lazy oven method, capturing the smell of roasting peppers in late summer without standing over bubbling outdoor cauldrons for days to make the thick, sweet-tart pepper relish known as lyutenitsa. Pull out a scratched wooden board, slice sharp sirene brine cheese alongside coins of cured, cumin-laced lukanka salami, and tear a thick hunk of sourdough to drag through a half-empty jar of lyutenitsa. Leave the board on the table and eat.
Before you start
Draw out the bitter juices from the eggplant.
Toss the cubed eggplant with a heavy pinch of salt in a colander and let it sit for 20 minutes in the sink. Rinse briefly and pat dry with a paper towel to ensure your lyutenitsa becomes thick and rich rather than watery.
Ingredients
- red bell peppers3 lb
- roma tomatoes2 lb
- globe eggplant1 large
- carrots3 med
- yellow onion1 large
- garlic6 clove
- sunflower oil1/2 cup
- granulated sugar1 1/2 tbsp
- kosher salt1 tbsp
- apple cider vinegar1 1/2 tbsp
- black pepper1/2 tsp
- ground cumin1/2 tsp
- lukanka12 oz
- bulgarian sirene8 oz
- kashkaval8 oz
- raw walnuts1 cup
- cherry tomatoes1 cup
- cucumbers2 med
- rustic sourdough1 loaf
Method
- 01
Combine the vegetables in a massive roasting pan.
Preheat your oven to 425°F. In the largest, deepest roasting pan you own, combine the red peppers, tomatoes, drained eggplant, carrots, onion, and garlic.
- 02
Dress the vegetables for the oven.
In a small bowl, whisk together the sunflower oil, sugar, kosher salt, and vinegar. Pour this over the vegetables and use your hands to toss everything until thoroughly coated.
- 03
Bake covered to release the liquid.
Cover the pan tightly with aluminum foil and bake for 1 hour. The vegetables will release a massive amount of water into the pan.
- 04
Evaporate the water and caramelize.
Remove the foil completely and continue baking for another 1 1/2 to 2 hours, stirring every 30 minutes. The mixture is ready when the water has entirely evaporated, the vegetables are slightly charred on the edges, and they are swimming only in their own seasoned oil.
- 05
Blend into a thick relish.
Let the pan cool for 15 minutes, then transfer the contents—including all that rich oil—into a large pot. Add the black pepper and cumin, and pulse with an immersion blender until it reaches a thick, spreadable consistency, leaving just a bit of rustic texture intact.
- 06
Assemble the meze board.
Transfer a generous amount of the cooled lyutenitsa into a central serving bowl. Slice the lukanka into very thin rounds and arrange them in a shingled pattern. Cut the feta into thick blocks and the gouda into triangles, keeping the two cheeses in separate corners so their flavors don't cross-contaminate.
- 07
Garnish with freshness and crunch.
Fill the empty spaces on your board with raw walnuts, fresh cucumbers, and cherry tomatoes. Serve immediately alongside thick slices of rustic bread.
Notes
Source your salami wisely.
True lukanka is cured with a distinct white mold on the outside. Do not peel this off; it is part of the flavor profile. If you can't find it locally, a high-quality Italian soppressata or French saucisson sec will mimic the dense texture.
Never buy pre-crumbled feta.
You want a block of feta soaking in brine, which mimics the creamy, sliceable texture of Balkan sirene. If you can't find Bulgarian cheese, a high-quality French sheep's milk or creamy goat milk feta is your best bet. Mild gouda or sharp provolone stands in perfectly for the kashkaval.
Let the relish rest.
Lyutenitsa tastes infinitely better on the second day after the flavors have melded in the fridge. Make the spread on a lazy Sunday, and you can assemble an incredible weeknight meze board in less than five minutes.