World Cuisines

Ajvar

Serbia

The red gold of Leskovac: roasted red peppers (and sometimes eggplant) ground with oil and garlic into the relish that accompanies every Balkan grill.

What it is

The red gold of Leskovac: roasted red peppers (and sometimes eggplant) ground with oil and garlic into the relish that accompanies every Balkan grill. Ingredients: red peppers (Kurtovo or ajvarka varieties), eggplant (optional), garlic, sunflower oil, vinegar, salt, chile (for the hot 'luti' version). Recipe: 1) Roast peppers until blackened; steam and peel. 2) Deseed; grind or chop fine (machines in factories, mortars in memory). 3) Cook down slowly with oil and garlic until thick and glossy. 4) Jar while hot. Serve: with pljeskavica, ćevapi, bread and cheese — throughout the winter from the autumn making. Flavor: sweet smoke, concentrated pepper. History: ajvar-making (the autumn 'zimnica' preserves) is a family marathon in Serbia and North Macedonia; Leskovac guards its ajvar as a branded treasure. See also: Pljeskavica, Sarma (Serbian).

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