About the dish
Ajvar is a relish of roasted red peppers made in autumn, when peppers are at their sweetest and cheapest. The pods are roasted over a fire or in the oven, peeled of their charred skins, chopped or minced, then cooked for hours with oil until the relish thickens and its flavour deepens. Some versions also include roasted aubergine, garlic or hot pepper. Ajvar is served with grilled meats, with bread and cheese, as a starter and alongside almost anything. In North Macedonia and Serbia making it is a family ritual, and homemade jars are a point of pride.
Main ingredients
- red peppers
- aubergine
- sunflower oil
- garlic
- vinegar
- salt
The “vegetarian” and “vegan” labels refer to the recipe shown, not to every version of the dish.
North Macedonia: In autumn whole families roast peppers in yards and on balconies and cook ajvar for the winter.
Serbia: In Serbia, ajvar from the Leskovac area is particularly prized.
We show dishes associated with a country, not official national dishes; “national dish” and “culinary symbol” are used only with a basis. What do the labels mean?
More: Wikipedia (pl) Wikipedia (en)
