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.

Wherever your ajvar inspiration takes you, store it in the fridge once you've opened a jar. Ajvar lacks the brine or salt concentration of pickles to keep it fresh after exposure to air, so try to eat through your jar within a week or two.

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.

Strukli. As the ultimate Croatian comfort food, it's no surprise that strukli is a signature northern dish, widely consumed in the Zagreb and Hrvatsko Zagorje regions. Inducted into the list of the country's intangible cultural heritage, it's the perfect choice for a cold, winter day but enjoyable anytime.

Noun. ajvar (uncountable) A relish made principally out of red bell peppers, sometimes with eggplant, garlic and chili pepper, predominantly popular in the Western Balkans.

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.

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.

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.

Is ajvar eaten hot or cold? ›

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”).

The word "ajvar" comes from the Turkish word havyar, which means "caviar".

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!

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.

There are no preservatives, so we would recommend using within 7-10 days of opening. Keep…

Ajvar is a delicious condiment made from minced, roasted capsicum and chilli, perhaps with added garlic or eggplants. It is sweet and slightly sour, smooth to slightly creamy, and vibrant red to vermillion, with a slightly smoky cooked capsicum aroma.

Family tradition

Making ajvar has become a tradition among many families. One day a year, mainly on the weekends, family members get together and start whipping up their favorite delicacy. Everyone has a role: the most experienced family members cut and bake, and the youngest ones help with mixing.

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.