How To Make Croatian Ajvar: This Is An Easy To Make Ajvar Recipe (2024)

FAQs

What is ajvar in Croatia? ›

Ajvar (pronounced: /ˈaɪvɑːr/; Cyrillic script: Ajвар, Aйвар) is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe. Ajvar. Ajvar with bread, garlic, pepper and salami.

Ajvar is commonly prepared in the fall, making use of the abundant harvest of red bell peppers, which are charred over a fire, peeled, and combined with roasted eggplant, garlic, oil, and vinegar, for a sauce that can be canned and eaten throughout the rest of the year.

If you cant find ajvar, a substitute can be made by pureeing a seven-ounce can of drained roasted bell peppers with two tablespoons of tomato paste and two tablespoons of purchased chili-garlic sauce, which is available at most supermarkets.

Once you open an ajvar jar, keep it in the fridge for 7-10 days. If you see whiteish or green spots on top, discard the jar. Serving: When ready to eat, open the jar, empty the oil on top, give the ajvar a good stir with a spoon, then serve.

North Macedonia is well known for its incredible, still mostly organic and sustainable produce, especially when it comes to red peppers and aubergines for Macedonian ajvar.

Domestic ajvar, meaning "caviar,” used to be a very popular dish in Belgrade homes and restaurants, but the domestic production of caviar became unsteady in the 1890s because of labor disputes.

Generally speaking, ajvar is considered to be healthy. The ingredients that go in are all-natural and don't contain any negative parts that can damage your health. If you want to make ajvar even more beneficial, we suggest that you ditch the salt and make it without it. In most cases, extra salt can be bad.

A staple of Balkan cuisine, ajvar (pronounced eye-var) is a delicious rich red pepper spread that's perfect with fresh rustic bread, pasta, crackers, baked potatoes, etc. And best of all... it's naturally vegan!

In the first known published ajvar recipe, found in the Great Serbian Cookbook from the 19th Century, author Katarina Popović mentions both peppers and aubergine. Yet, Serbians usually make ajvar only from red peppers, while citizens of North Macedonia are typically the ones who also use aubergine.

Ajvar is both Macedonian and Serbian national dish and that will stay forever. Origin of ajvar is Serbian. It emerged at late 19th century in Belgrade restaurants as a substitute of Danube sturgeon caviar.

Is ajvar the same as harissa? ›

Harissa sauce substitutes. If you are missing ingredients a fast substitute with a similar flavour is ajvar. Take one jar of ajvar and add chilli to give it the same spicy kick as harissa.

This etymology is likely bunk; ajvar has much more in common with achar, a piquant condiment of South Asian origin. But the comparison has useful to show us just how valuable this roasted pepper spread is. Ajvar is a treasure of the Balkans, particularly the cuisines of Bosnia, Serbia, North Macedonia, and Romania.

You can eat it cold or warm, as a side dish with grilled meat or just on bread or as an ingredient in marinades. Even if you know nothing about Balkan cuisine, you may have come across or heard someone mention, ajvar (pronounced “AY-vahr”).

This tasty dip is present in most households, not only in Bulgaria, but it is also pretty popular on the Balkans. Lutenitsa is most often associated with Bulgaria, whereas Ajvar is associated with Serbia and Macedonia. Lutenitsa is made with tomatoes while Ajvar does not include any tomatoes.

Store in a glass jars, covered in the fridge for about a week. (Ajvar also freezes beautifully.)

Spread ajvar liberally on crusty bread, alongside roasted or barbecued vegetables and meats, or blend it with yoghurt and olive oil to make a dip. It tastes so good that ajvar lovers eat it with a spoon straight from the jar.

One of the most popular culinary staples in the Balkans, ajvar (can be spelled aivar in English) is a traditional appetizer that dates back over a thousand years. The consistency is one of chutney or relish, and it is made of roasted red peppers and garlic.

In Zagreb, traditional Croatian cuisine is known for its hearty meat dishes accompanied by potatoes, root vegetables, and cabbage. Among the most popular dishes are “štrukli,” a delicious cottage cheese-filled dough, and “purica s mlincima”, roasted turkey served with a thin, crispy flatbread softened in hot water.