Homemade ajvar is made of roasted peppers.[2] Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. Ajvar can be consumed as a breadspread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant, and another green bell peppers and oregano.
The name ajvar comes from the Turkish word havyar, which means "salted roe, caviar" and shares an etymology with "caviar", coming from the Persian word xaviyar.[4][5] Before the 20th century, significant local production of caviar occurred on the Danube, with sturgeon swimming from the Black Sea up to Belgrade.[6] Domestic ajvar, meaning "caviar", used to be a very popular dish in Belgrade homes and restaurants,[7] but the domestic production of caviar became unsteady in the 1890s because of labor disputes. Eventually a special pepper salad was offered as a substitute in Belgrade restaurants under the name "red ajvar" (crveni ajvar) or "Serbian ajvar" (srpski ajvar).[8]
Preparation
Ajvar and other pickles in a home larder
Homemade ajvar is made of peppers that are roasted, minced, and then cooked, but some industrial producers use fresh minced peppers, which are only cooked with sunflower oil afterwards, which leads to lower quality. Ajvar preparation is somewhat difficult, because it requires considerable manual labour, particularly for peeling the roasted peppers. It is traditionally prepared in mid-autumn, when bell peppers are most abundant, and preserved in glass jars for consumption throughout the year. Anecdotally, most households' stocks do not last until the spring, when fresh vegetables become available, so it is usually enjoyed as a winter food. Entire families or neighbours often gather to prepare the bell peppers together. The traditional cultivar of pepper used is called roga (approx. "horn"). Roga is large, red, horn-shaped and relatively easy to peel, with thick flesh. It typically ripens in late September.[citation needed]
To produce ajvar, bell peppers are roasted whole on a plate above an open fire,[9] a plate of wood in a stove, or in an oven. The baked peppers must briefly cool to allow the flesh to separate from the skin. Next, the skin is carefully peeled off and the seeds are removed. The peppers are then ground in a mill or chopped into tiny pieces (this variant is often referred to as pindjur). Finally, the resulting mash is stewed for several hours in large pots. Sunflower oil is added at this stage to condense and reduce the water, and to enhance later preservation. Salt is added at the end (sometimes alongside vinegar), and the hot mush is poured directly into sterilized glass jars, which are sealed immediately.[citation needed]
Ajvar is often included as part of zimnica (winter foods), which include pickled chili peppers, pickled tomatoes, and anything else that can be preserved in a jar just before winter.[12][13]
See also
Ljutenica – dishPages displaying wikidata descriptions as a fallbackPages displaying short descriptions with no spaces, a similar relish in Bulgarian, Macedonian, and Serbian cuisines
Pindjur – relish formPages displaying wikidata descriptions as a fallback, a similar relish in Bosnian, Macedonian, and Serbian cuisines
Biber salçası – Paste made from peppers or tomato and salt, originating in TurkeyPages displaying short descriptions of redirect targets, a Turkish paste made from red peppers alone
Lecso – Hungarian dishPages displaying short descriptions of redirect targets, a similar Hungarian (also made in parts of Slovakia and Serbia) stewed red pepper, onion, and garlic dish
^"Belgrade through the ages". 7. 1960: 61, 64. {{cite journal}}: Cite journal requires |journal= (help); Dušan J. Popović (1964). Beograd kroz vekove. pp. 93, 215, 241.
^Malcolm Burr (1935). Slouch hat. p. 165.; Lovett Fielding Edwards (1954). Introducing Yugoslavia. p. 79.
^. 16 July 2011. Archived from the original on 16 July 2011. Retrieved 15 December 2017.
^"Ajvar: The vegan 'caviar' of the Balkans". www.bbc.com. Retrieved 25 February 2024.
^"Vegetable Industry in Serbia" (PDF). Serbia Investment and Export Promotion Agency.
^"zimnica - Medicinski leksikon". medicinski.lzmk.hr. Retrieved 25 February 2024.
^"Dobra Hrana - Svi recepti koje ćete trebati za pripremu zimnice!". www.jutarnji.hr (in Croatian). 14 September 2016. Retrieved 25 February 2024.
External links
"Fall Brings Red Peppers and Ajvar, 'Serbian Salsa'". NPR. 8 November 2006. (article and recipe)
"Ajvar srpski kavijar" (in Serbian). Novosti. 2013.
"Leskovčanka po čijem receptu je brendiran srpski ajvar ušla u biznis kad je ostala bez posla". Blic (in Serbian). 2012.
ajvar, pronounced, ɑːr, cyrillic, script, ajвар, aйвар, condiment, made, principally, from, sweet, bell, peppers, eggplants, relish, became, popular, side, dish, throughout, yugoslavia, after, world, remains, popular, southeast, europe, with, bread, garlic, pe. Ajvar pronounced ˈ aɪ v ɑːr Cyrillic script Ajvar Ajvar is a condiment made principally from sweet bell peppers and eggplants 1 The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe AjvarAjvar with bread garlic pepper and salamiRegion or stateBalkansMain ingredientsCapsicum bell peppers oil salt Media Ajvar Homemade ajvar is made of roasted peppers 2 Depending on the capsaicin content in bell peppers and the amount of added chili peppers it can be sweet traditional piquant the most common or very hot Ajvar can be consumed as a bread spread or as a side dish Ajvar has a few variations One variation contains tomato and eggplant and another green bell peppers and oregano Homemade Leskovac Ajvar and Macedonian Ajvar are registered with the World Intellectual Property Organization in order to protect their brand names 3 Contents 1 Etymology and origin 2 Preparation 3 Production 4 See also 5 References 6 External linksEtymology and originThe name ajvar comes from the Turkish word havyar which means salted roe caviar and shares an etymology with caviar coming from the Persian word xaviyar 4 5 Before the 20th century significant local production of caviar occurred on the Danube with sturgeon swimming from the Black Sea up to Belgrade 6 Domestic ajvar meaning caviar used to be a very popular dish in Belgrade homes and restaurants 7 but the domestic production of caviar became unsteady in the 1890s because of labor disputes Eventually a special pepper salad was offered as a substitute in Belgrade restaurants under the name red ajvar crveni ajvar or Serbian ajvar srpski ajvar 8 Preparation nbsp Ajvar and other pickles in a home larder Homemade ajvar is made of peppers that are roasted minced and then cooked but some industrial producers use fresh minced peppers which are only cooked with sunflower oil afterwards which leads to lower quality Ajvar preparation is somewhat difficult because it requires considerable manual labour particularly for peeling the roasted peppers It is traditionally prepared in mid autumn when bell peppers are most abundant and preserved in glass jars for consumption throughout the year Anecdotally most households stocks do not last until the spring when fresh vegetables become available so it is usually enjoyed as a winter food Entire families or neighbours often gather to prepare the bell peppers together The traditional cultivar of pepper used is called roga approx horn Roga is large red horn shaped and relatively easy to peel with thick flesh It typically ripens in late September citation needed To produce ajvar bell peppers are roasted whole on a plate above an open fire 9 a plate of wood in a stove or in an oven The baked peppers must briefly cool to allow the flesh to separate from the skin Next the skin is carefully peeled off and the seeds are removed The peppers are then ground in a mill or chopped into tiny pieces this variant is often referred to as pindjur Finally the resulting mash is stewed for several hours in large pots Sunflower oil is added at this stage to condense and reduce the water and to enhance later preservation Salt is added at the end sometimes alongside vinegar and the hot mush is poured directly into sterilized glass jars which are sealed immediately citation needed Production nbsp Ajvar This section needs additional citations for verification Please help improve this article by adding citations to reliable sources in this section Unsourced material may be challenged and removed May 2021 Learn how and when to remove this template message Ajvar is produced in most Balkan countries 10 including Albania Bosnia Croatia North Macedonia Slovenia and Serbia Serbia s reported annual production is 640 tons 11 Ajvar is often included as part of zimnica winter foods which include pickled chili peppers pickled tomatoes and anything else that can be preserved in a jar just before winter 12 13 See alsoLjutenica dishPages displaying wikidata descriptions as a fallback Pages displaying short descriptions with no spaces a similar relish in Bulgarian Macedonian and Serbian cuisines Pindjur relish formPages displaying wikidata descriptions as a fallback a similar relish in Bosnian Macedonian and Serbian cuisines Zacuscă Romanian Moldovan dish a similar relish in Romanian cuisine Kyopolou Bulgarian Turkish dish an eggplant based relish in Bulgarian and Turkish cuisines Malidzano a similar relish in Macedonian cuisine Biber salcasi Paste made from peppers or tomato and salt originating in TurkeyPages displaying short descriptions of redirect targets a Turkish paste made from red peppers alone Lecso Hungarian dishPages displaying short descriptions of redirect targets a similar Hungarian also made in parts of Slovakia and Serbia stewed red pepper onion and garlic dish List of spreads Achar Pickled varieties of vegetable and fruit a similar relish of Indo European origin in South Asian cuisinesReferences How to Make Serbian Vegetarian Caviar or Ajvar The Spruce Eats Retrieved 25 October 2020 Ajvar Serbian Roasted Red Pepper Sauce Recipe www seriouseats com Retrieved 25 October 2020 How this traditional Balkan red pepper spread brings the neighbourhood together Hindustan Times 2017 Havyar Etimoloski recnik srpskog jezika I 2003 s v ajvar Josip Pancic 1860 Pisces Serbiae p 33 Mihailo Petrovic 1941 Đerdapski ribolov Belgrade through the ages 7 1960 61 64 a href Template Cite journal html title Template Cite journal cite journal a Cite journal requires journal help Dusan J Popovic 1964 Beograd kroz vekove pp 93 215 241 Malcolm Burr 1935 Slouch hat p 165 Lovett Fielding Edwards 1954 Introducing Yugoslavia p 79 Making Ajvar 16 July 2011 Archived from the original on 16 July 2011 Retrieved 15 December 2017 Ajvar The vegan caviar of the Balkans www bbc com Retrieved 25 February 2024 Vegetable Industry in Serbia PDF Serbia Investment and Export Promotion Agency zimnica Medicinski leksikon medicinski lzmk hr Retrieved 25 February 2024 Dobra Hrana Svi recepti koje cete trebati za pripremu zimnice www jutarnji hr in Croatian 14 September 2016 Retrieved 25 February 2024 External links Fall Brings Red Peppers and Ajvar Serbian Salsa NPR 8 November 2006 article and recipe Ajvar srpski kavijar in Serbian Novosti 2013 Leskovcanka po cijem receptu je brendiran srpski ajvar usla u biznis kad je ostala bez posla Blic in Serbian 2012 Ajvar Top notch gastronomic delight vegan soul food recipes and origin Ajvar com 2017 Portal nbsp Food Retrieved from https en wikipedia org w index php title Ajvar amp oldid 1210833150, wikipedia, wiki, book, books, library,
