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Macedonian Pepper and Tomato Stew (Letna Mandža)
If there is one dish I can eat all summer long, it is this Macedonian pepper and tomato stew. We call it Letna Mandža, and I grew up eating it on my grandma’s balcony. She made it every other day, because it is fast and light, and the peppers were always right there in the garden anyway.
It is such a simple thing. Sweet peppers and tomatoes fried down into a thick, glossy sauce, with a little garlic and parsley and a splash of vegan egg folded through at the end. You scoop it up with soft bread, and it tastes like the whole summer.
The best part is how quick it is. In about 25 minutes you have a warm, savory bowl on the table. And for those fifteen minutes at the stove, my kitchen smells exactly like her balcony.
What Is Letna Mandža?
Letna Mandža means summer dish in Macedonian, and that is exactly what it is: a quick stew of sweet peppers and tomatoes cooked until soft and jammy. A splash of vegan egg makes it rich and tender, the way eggs traditionally would.
It is humble garden food. Every Macedonian family makes a version of it in summer, when the peppers are ripe and there are more tomatoes than you know what to do with. This is simply the one from my family, the way my grandma taught me.
The Smell of My Grandma’s Balcony
My grandma cooked this on a small wooden stove out on her balcony. The smell of the peppers frying is something I still look forward to every time I visit. The sauce the peppers and tomatoes make together, the garlic, the fresh parsley, it all drifts straight over to the neighbors.
And in Macedonia, that matters. A neighbor will just come up. Sometimes they bring something from their own garden, sometimes they only want to check in and share a coffee. So every summer I make this again. For those fifteen minutes, it smells like her balcony, and she feels close.
Why You’ll Love This Recipe
Fast and light. Ready in about 25 minutes, perfect for a warm evening.
Just a handful of ingredients. Peppers, tomatoes, garlic, and a splash of vegan egg do all the work.
Naturally vegan. A splash of vegan egg brings that soft, savoury richness, with no eggs at all.
Pure summer comfort. Made to be scooped up with good bread and shared.
How to Make Macedonian Pepper Stew
Start by frying the pepper rings in olive oil until they soften and take on a little color. Add the garlic for just half a minute, then stir in the chopped tomatoes and a good pinch of salt.
Let it cook down for 10 to 12 minutes, until the sauce is thick and glossy. Pour in the vegan egg, stir it through until it sets softly, and finish with plenty of parsley. You will find the full measurements in the recipe card below.
Macedonian Pepper and Tomato Stew (Letna Mandza)
This Macedonian pepper and tomato stew, or Letna Mandža, is my favorite summer dish. Sweet peppers and juicy tomatoes cook down into a rich sauce, with a splash of vegan egg folded through to make it soft and satisfying. It comes together in about 25 minutes and tastes like home.
- Total Time25 min
- Yield2 servings 1x
Ingredients
- 2 large tomatoes (juicy ones like heirloom are best)
- 6 green sweet peppers (cubanelle work well)
- 3 cloves of garlic
- A handful of fresh parsley
- 2 to 3 tbsp olive oil
- Salt, to taste
- 1/4 cup Just Egg (or another vegan egg, such as a chickpea-flour batter)
Instructions
- Prep everything first. Cut the tomatoes into small pieces and chop the garlic. Remove the stems and seeds from the peppers, then slice them into circles.
- Set the stove to medium-high heat. Add the olive oil to a frying pan. As it heats up, add the peppers and fry them for a few minutes.
- Once the peppers start to take on a little color, add the garlic and fry for 30 seconds.
- Add the tomatoes and salt. Let everything cook for 10 to 12 minutes, until the sauce turns thick.
- Pour in the Just Egg and stir it through. Fold in most of the chopped parsley.
- Transfer to a bowl, ideally an earthenware one, and garnish with more parsley. Serve with vegan feta and sourdough bread.
Notes
Fry the peppers until they just start to color before the tomatoes go in. That little bit of caramelization is where so much of the flavor lives. Nutrition is an estimate calculated from USDA FoodData Central values and will vary with brands and portion sizes.
- Prep Time: 10 min
- Cook Time: 15 min
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 21 g
- Saturated Fat: 2 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
What to Serve With It
At my grandma’s table this always came with the same things, and I still serve it the same way:
- Crumbled vegan feta scattered over the top
- Thick slices of sourdough for scooping up the sauce
- A cold Macedonian tomato salad on the side
- My pinjur roasted pepper dip for a bigger spread
How to Store It
Leftovers keep beautifully. Store the stew in an airtight container in the fridge for up to 3 days. The flavors settle and deepen overnight, so day two is honestly lovely.
Warm it gently in a pan before serving. I would skip freezing this one, since the peppers and the vegan egg turn soft once thawed.
Prefer to Make Your Own Vegan Egg?
If you would rather skip the shop-bought vegan egg, you can blend your own from split mung beans. It sounds fancy, but it is really just one overnight soak and one quick blend. The black salt is what gives it that unmistakable eggy aroma, so please do not leave it out.
Homemade Mung Bean Vegan Egg
You will need:
- ½ cup dried split mung beans, soaked overnight
- ½ cup water, for blending
- 1 tbsp olive oil
- 1 tbsp nutritional yeast
- ½ tsp turmeric
- ½ tsp black salt (kala namak)
- ¼ tsp garlic powder
- Oil for cooking, plus salt and pepper to taste
To make it:
- Rinse the split mung beans until the water runs almost clear. Cover them with plenty of fresh water and soak in the fridge overnight, or for at least 4 hours.
- Drain and rinse the beans one more time, then tip them into a high-speed blender.
- Add the water, olive oil, nutritional yeast, turmeric, black salt, and garlic powder. Blend until completely smooth and pourable.
- Warm a little oil in a pan, pour in the batter, and cook it gently like a scramble until it sets. Season with salt and pepper, then fold it into the stew just as you would any vegan egg.
More Balkan Recipes to Try
Craving more of these summer flavors? Here are a few of my Balkan favorites:
Frequently Asked Questions
What is Letna Mandža?
Letna Mandža means summer stew in Macedonian. It is a quick stew of sweet peppers and tomatoes cooked into a thick sauce, usually finished with egg. This version uses a vegan egg to keep it plant-based.
Can I add other vegetables?
Yes. There are many variations of this dish. A little onion, or a chopped chili, fit right in. Just keep the sweet peppers and tomatoes as the base, since that is the heart of the dish.
What can I use instead of egg?
Plenty of options. The stew is lovely on its own, or you can stir in crumbled tofu or a chickpea-flour batter. For something closer to real egg, try the homemade mung bean vegan egg further up this post, which blends up soft and scrambly.
What peppers work best?
Sweet green peppers like cubanelle are traditional. They stay tender and mild. Any sweet pepper works, but skip hot peppers unless you want to change the character of the dish.
Can I use canned tomatoes?
Fresh ripe tomatoes are best in summer. Out of season, good canned chopped tomatoes work fine. You may just need to cook them a little longer to thicken the sauce.
Is this stew gluten-free?
The stew itself is naturally gluten-free. Just serve it with a gluten-free bread instead of sourdough if you need it to be.
