Talk:Lyutenica

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Current article name
The name 'Ljutenica' follows an archaic phonetic convention. It is much more properly rendered 'Lyutenitsa'. I beleive the name should be changed. —Preceding unsigned comment added by 95.87.250.215 (talk) 10:05, 15 February 2011 (UTC)

Ljutenica part of Serbian and Macedonian cuisine portal but not of one?
Why is this article not part of the Bulgarian cuisine portal considering the fact that it is a national dish there, which is by the way also mentioned in the article? 153.97.3.51 (talk) 14:24, 26 November 2012 (UTC)

External links modified
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Merger proposal
Is lyutika the same as ljutenica? Should it be merged here? --Off-shell (talk) 23:50, 13 January 2021 (UTC)
 * There are no WP:RS for Lyutika, I can't even to verify if the term is in use. It should be deleted without redirect. Ljutenica is ajvar and should merge there. Pindjur should also merge to ajvar. According to this, there are only minor differences like one is spicier, one has more eggplant than paprika, etc.  An editor with foreign language know-how may be able to expand on this in the future. Spudlace (talk) 11:43, 14 January 2021 (UTC)
 * A google search for лютика българия gives quite many results and pictures, so lyutika really exists. There might be some Bulgarian RS on it. German Wiki page de:Ljutenica says it is the same thing, but it also lists no sources. As for pinjur and ajvar, it seems to be more complicated. They could be merged, if bell peppers were always a dominant component in them. But if eggplant plays a significant role, then they overlap with Eggplant salads and appetizers. In particular, if we consider Malidzano: someone proposes to merge it into Eggplant salads and appetizers. But then, should it be merged into Ajvar instead? In some countries, all such spreads fall in the category "vegetable caviar" ("ajvar" derives from "caviar", and there are also "aubergine caviar", "courgette caviar", "beet caviar"), but this term is rather uncommon in English. I would prefer to have an overview article on "vegetable caviar" with links to individual articles wherever one needs to go into detail. --Off-shell (talk) 21:49, 15 January 2021 (UTC)
 * I'm grateful everyone in South America speaks Spanish or we'd have to quadruple salsa also. There are so few WP:RS for these that I'm not sure any one of them is notable, much less four articles about the same barely notable subject, but there may be some foreign language sources out there. As of the present, the Ljutenica article is citing a supermarket sales page as a reliable source. If we were to remove all the non-reliably sourced content, what would be left in the articles to merge? Spudlace (talk) 22:15, 15 January 2021 (UTC)


 * One more remark: ljutenica and lyutika include varieties which are uncommon for ajvar and pinjur. As stated in Lyutika, "There are varieties of lyutika that include yogurt, sirene (white cheese), hardboiled eggs, or chunks of cooked chicken breasts." Here is an example. One finds also similar recipes of ljutenica with sirene cheese or with potatoes, e.g. here. But ajvar and pinjur never include cheese, eggs, potatoes etc. --Off-shell (talk) 22:27, 15 January 2021 (UTC)
 * They're also similar to harissa. But are "similar recipes" pulled from non-RS sources like dasmezdravi.com enough to merge? I want to merge, but without anything more than a hunch backing these proposals I'm Opposed to merging for now. We shouldn't get ahead of WP:RS. Spudlace (talk) 23:07, 15 January 2021 (UTC)