Ajvar

Ajvar is a type of relish, primarily composed of red bell peppers, with garlic. Originating from the Balkans, it has become a traditional dish in Serbia, North Macedonia, Bosnia and Herzegovina, and Croatia. Ajvar is typically served as a side dish to meat-based meals, but it can also be used as a spread on bread or crackers.

History

The origins of Ajvar are deeply rooted in the Balkan region. The name "Ajvar" comes from the Turkish word "havyar", which means "salted roe" or "caviar". Despite the name, Ajvar does not contain any fish eggs and is a completely vegetarian dish.

Preparation

The preparation of Ajvar involves roasting the peppers, typically red bell peppers, until they are soft and their skin is charred. The peppers are then peeled and finely chopped or pureed. Garlic is also added for flavor. Some variations of Ajvar may also include eggplant and chili peppers. The mixture is then cooked slowly until it thickens and the flavors meld together.

Variations

There are several variations of Ajvar, depending on the region. In Serbia, Ajvar is often made with roasted red peppers and garlic, while in North Macedonia, eggplant is also added. In Bosnia and Herzegovina and Croatia, Ajvar is sometimes made with chili peppers for a spicier version.

Serving

Ajvar is typically served as a side dish to meat-based meals, such as cevapi, a type of grilled and spiced meat, or pljeskavica, a Serbian burger. It can also be used as a spread on bread or crackers, or as a topping for sandwiches and wraps.

See Also

• List of condiments
• List of spreads
• Balkan cuisine

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