Authentic AJVAR, Balkan Style Roasted RED PEPPER Dip
ฝัง
- เผยแพร่เมื่อ 15 ก.ย. 2024
- Ajvar, a delicious and popular condiment from the Balkans, has a fascinating history that ties into the region's cultural and culinary evolution. The name "Ajvar" originates from the Turkish word "havyar," meaning caviar, reflecting a time when the region was a hub for sturgeon caviar production in the 19th century. Caviar, or "havyar," was a luxury food produced from sturgeons in the Danube River, and it was widely consumed in the Balkans. However, as social conflicts and overfishing led to the decline of caviar production, people sought alternatives.
Instead of caviar, they began to make a red pepper-based spread that they humorously referred to as "red caviar" or ajvar. The name stuck, and this flavorful mixture of roasted bulls horn red peppers, garlic, and optionally eggplant became a staple in Balkan cuisine. Ajvar is across the Balkans, often prepared in large quantities in the fall as part of a family or community effort.
Today, it's seen as a symbol of togetherness in the Balkans, with local competitions to determine the best ajvar recipe becoming a popular tradition in some regions.
Subscribe for more authentic recipes:
www.youtube.co...
Support on Patreon: / hungrymankitchen
Instagram: / hungry_man_kitchen
Ingredients:
• 3 kg bull's horn peppers or red paprika peppers
• 2 large eggplants (about 750 g)
• 4 cloves of garlic
• 3 tsp / 20 g sea salt or to taste
• 2 tsp sugar
• 150 ml sunflower oil (Optionally: 100 ml sunflower + 50 ml olive oil)
• 2 tbsp wine vinegar
• 2 - 3 tsp red hot chilli flakes (optional)
• 2 tsp black pepper (optional)
Instructions:
1. Roast the peppers and eggplants over the charcoal embers until the skins are nicely charred
Alternatively roast in the oven at 230°C (450°F) or over the stove top until the skins are charred
2. Transfer into a large bowl, cover with a lid and let let them steam until cooled down.
3. Peel the skins, remove the core and the seeds of the peppers.
4. Let them drain of the excess liquid over a colander for at least 2 hours or preferably overnight
Tip: If you don’t have time, place the roasted veggies on a oven tray and dehydrate for 1 hour at 50C.
5. Grind or chop the drained peppers and eggplants in a meat grinder or food processor
6. Grind or finely chop 4 cloves of garlic
7. In a large heavy-bottomed pan, add 100 ml sunflower oil and switch on the heat to low.
8. Transfer the peppers, eggplants and garlic into to the pan
Use a heat diffuser plate or a cast iron plate to avoid burning the bottom of the ajvar.
9. Constantly stir and bring to a simmer. Never stop stirring it, or it will burn.
10. Optionally add 2 - 3 tsp red chili flakes for a bit of heat.
11. Once it starts simmering and cook for 1.5 hours while constantly stirring until all the liquid evaporates and you're left with a thick paste
12. Add 3 tsp salt, 2 tsp sugar and 2 tbsp wine vinegar, 50 ml olive oil stir and let it simmer for another 15 mins
13. Ajvar is done if a clean path remains on the bottom when you scrape the bottom and no liquid is visible.
14. Have a final a taste check and season with salt if needed.
15. Transfer the ajvar into sterilized jars
16. Put the jars into an oven at 100°C (210°F) for 20 mins uncovered until a crust is formed on top.
17. This will pasteurize the ajvar and help to increase shelf life.
18. Alternatively pour a thin layer of oil on top to prevent contact with air. Seal the jars and store in a cool place.
19. Serve as a mezze or as a spread over bread.
En sevdiğim yemek kanalı oldunuz. Hazırlarken çıkan iştah açıcı sesler, görüntüler, kullandığınız ekipman ve şık servis tabaklarınız ile hayranlık uyandırıyorsunuz :)
Cok tesekkur ederim, boyle guzel yorumlar cok mutlu ediyor 🙏
So this is the thing! I had ajvar back in Yugoslavia in 1985 and still remember it! ❤
Its origin is Yugoslavia.. But its just paprika and salt, oil.
Great recipe! Tried for the first time yesterday and it's delicious 👌. Highly recommend. Wish you all the best!
Thank you so much for sharing!! I love Ajvar and did not know how to make it❤️ I watch all your videos but never comment. I'm so excited!
perfection -- and you are right, it wont last a year....lol. thnx for shring
We also add onion, tomato paste and bayleaf; we call it "zacusca". Delicious!!!!!
All the best from Romania!
This is going into my recipe folder. I can buy it in the store around here but home made is always better.
I am becoming hungry too, my man😉 In Greece we have something similar but we only roast the peppers. Then we puree the peppers with garlic, crashed walnuts, onion, olive oil and vinegar. Last but not least we traditionally use boúkovo chili which comes from the republic of Macedonia🌶 I shall try your version for sure. Thanks for the inspiration.
How is it called?
@@user-xz4eq2ci6h Dip apó kókkini piperiá ké karíthia😉
I always wondered how to do this (I'm currently , "doing it myself" stage in my life). I'll definetly try this at first chance. Also it looks delicious.
senin tarifler cuk oturuyor abi tesekkur ederiz
Making this is a labor of love ...
Looks so good ❤❤❤
Thank you. God bless you
I can only agree with the first comment “Perfection “
Going back from America to Serbia Croatia in 10 days. Ibarra and Cviapi. Lamb. Mixed grill. Can’t wait.
Also try Balkan style Burek, it's also amazing. Enjoy!
Lived there almost 2 years waiting for my wife’s permanent visa. My first breakfast was burek and yogurt drink. Fresh, hot and un believably good. Going back to stay in 10 days. I love Balkan food and my lovely lady.
I love this sauce especially with meat. thank your for the recipe
Ajvar is SO delicious!
i was introduced to this dip at a Balkan restaurant 20 years ago. I didn't realize it could contain eggplant. I guess that makes it related to Russian Ikra.
It really doesn’t contain eggplant. Just paprika, no other vegetables. Only paprika and salt.
Original ajvar has only red peppers actually.. this is more like lutenitsa a variety
That looks amazing as always ! Thank uuuu
wow, looking this 3:42, like it, thanks
Lyutenitsa in Bulgaria i love it
Hey I have something called "ajvarski" peppers growing here and they seem like more thick walled version? Great flavour!
❤❤❤❤❤
MashaAllah - chef 👌🏽well done as always 👌🏽I love this with Barberi bread. JazakAllah Khairan
लालमिर्च व बैङ्गन का भुर्ता चटनी के रूप मेँ।।
Plz show us recipe for white sauce used in Turkish wraps.plz plz
Although there are probably hundreds of different ways to make Ajvar, in my opinion real Ajvar is made only with red pepper, oil and salt.
But people should try different versions and decide for themselves which version they prefer.
True, I just commented this. Only 3 ingredients like you mentioned.