The name Ajvar comes from the Turkish word “Havyar” which means caviar. Before the 20th century, Ajvar was a common side dish in Belgrade homes and restaurants because it was favored by Turkish sellers that were coming to Serbia.
After World War 2 the dish became popular all over the country and it even spread to other Balkanian countries. The version from Leskovac is registered with the World Intellectual Property Organization to save this recipe from being forgotten and stolen.
Ajvar can be used as a side dish or as a spread. It is made in autumn when red long bell peppers are ripe and it is made in bulk so it lasts the whole winter. This dish may be difficult to do right the first time, but once you get a grip on it, you will love it.
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Delicious Traditional Serbian Bell Pepper Sauce from Leskovac. Authentic Recipe of Ajvar.
Local Recipe Name with Local Characters: Ајвар
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— General Atributes of This Recipe:
Prep Time 2 hours hrs
Cook Time 2 hours hrs
Resting Time 1 day d
Total Time 1 day d 4 hours hrs
Difficulty Medium Cooking Difficulty Recipes
Price Level Cheap Recipes
Cooking Time 11. Time: Less Than 48 Hours to be made Recipes
Main Ingredient Group Vegetable based Recipes
Spice Level No Spicy Recipes
Dish Type
Main Cooking Method Roasting, Slow Cooked
Occasional Cooking Baby Shower, co*cktail Event Recipes, Funeral – Farewell Recipes, Game Day Party Recipes (Watching Football, Super Bowl….), Kids Enjoy Eating Recipes, New Year Recipes, Party Food Recipes, Picnic Recipes, Weekend Family Meal Recipes
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Course Side Dish Recipes, Snack Recipes
Cuisine Serbian Cuisine
Servings 17 Jars
Calories / Serving 708 kcal
Ingredients
- 30 kg (66.14 lb) Red Bell Pepper Fresh
- 12 kg (26.46 lb) Eggplant – Aubergine Fresh
- 200 grams (7.05 oz) White Sugar – Regular Sugar – Granulated Sugar
- 100 grams (3.53 oz) Salt
- 15 tbsp White Vinegar
- 50 ml (1.69 floz) Oil
Instructions
Preparation
Wash your peppers and eggplants.
Heat the stove plate and roast the peppers and eggplants until the skin starts to darken a little on every side.
Once they're done, put them immediately in a ziplock bag and let them cool, this will make them easier to peel off.
Once they’re cool peel the peppers and the eggplants.
Cut the bottom of the peppers so the water from them flows out and clean the seeds and the pedicle.
Using a meat grinder, grind all the vegetables.
Ajvar
In a big pot put the ground vegetables, salt, sugar, and vinegar.
Heat the stove and cook until it starts to bubble.
Heat the oil so it is super hot and pour it over your Ajvar.
Make sure to keep mixing so it doesn't burn and everything is mixed well.
Cook it until almost all the water is gone and you're left with a caviar-like texture, it has to stay in the spoon when scooped.
Packing
Heat the mason jars so they don’t break once you pour hot Ajvar in them.
Pour the Ajvar into heated mason jars and press it with a spoon to remove trapped air.
Close the jars and put them upside down and cover them with a blanket.
After a day you’re ready to store the jars and eat them.
— Specific Atributes of This Recipe:
Healthy Diet Recipe Clean Eating Recipes, Fasting Recipes, Healthy Recipes, Mediterranean Diet Recipes, Vegan Recipes, Vegetarian Recipes
Seasonal Cooking Autumn Recipes, Winter Recipes
World Regions Cuisine Balkan Cuisine, European Cuisine, International Cuisine, Traditional Cuisine
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Allergen Free Recipe Celiac / Gluten Free Recipes, Dairy Free Recipes, Egg Free Recipes, Fish Free Recipes, Grain Free Recipes, Mustard Free Recipes, Nut Free Recipes, Peanut Free Recipes, Sesame Free Recipes, Shellfish Free Recipes, Soy Free Recipes, Tree Nut Free Recipes, Wheat Free Recipes
Nutrition
Calories: 708kcalCarbohydrates: 160gProtein: 24gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 2365mgPotassium: 5341mgFiber: 58gSugar: 111gVitamin A: 55415IUVitamin C: 2274mgCalcium: 189mgIron: 9mg
Keyword Ajvar Recipe, Traditional Serbian Bell Pepper Sauce, Ајвар
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