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.

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.

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. As is the Leskovac region in Serbia, which produces a particular type of red pepper perfect for Leskovac 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.

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.

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.

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”).

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.

How long does ajvar last? Unopened ajvar in a jar can last for up to about 4 months. Once the jar is opened, it needs to be refrigerated and consumed within 7-10 days.

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.

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.

Ajvar can taste mild and fruity or sharp and spicy. It might get a dose of chopped tomatoes or roast eggplant or even curds of farmer cheese. Though it's made with oil, it's mostly vegetable by mass, as healthy as a condiment could hope to be. But it's also brilliant with meaty kebabs.