Not long ago, almost every family in Bulgaria made their own Lyutenitsa at home. I still vividly remember the moments of my childhood when staying at my grandparents’ house during the summers and I had to mince vegetables such as tomatoes, peppers, carrots, and aubergines (those are the main ingredients for Lyutenitsa). I had to do it all day long, and honestly, as I was a child, I did not much like that part of the process. Nevertheless, at the end of the day, I never missed eating a few slices of bread with a thick layer of Lyutenitsa, spread on the bread, while my grandparents were filling the jars with the Lyutenitsa we had just made.
I guess almost every Bulgarian from my generation has had some similar experience. Thus, Lyutenitsa is an indispensable part of the Bulgarian cuisine, and except as spread on bread, it is often eaten with meats, meatballs, and kebapcheta.