Ajvar

The name ajvar comes from the Turkish word havyar, which means "salted roe, caviar" shares an etymology with "caviar", coming from the Persian word "xaviyar".[4][5] Prior to 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 was not steady starting 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]

Ajvar and other pickles in a home larder

Homemade ajvar is made of roasted, minced and then cooked peppers, while some industrial producers use fresh minced peppers, cooked with sunflower oil afterwards, which leads to a lower quality. Ajvar preparation is somewhat difficult, because it requires considerable manual labour, particularly for peeling the roasted peppers. Traditionally, people prepare it in mid-autumn, when bell peppers are most abundant, and preserve it 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. Often, the whole family or neighbours gather to prepare the bell peppers. The principal cultivar of pepper used is called roga (i.e. "horned"). Roga is large, red, horn-shaped, with thick flesh and relatively easy to peel. It typically ripens in late September.

To produce ajvar, bell peppers are roasted whole on a plate on 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 mush 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 (and sometimes vinegar) is added at the end and the hot mush is poured directly into sterilized glass jars, which are sealed immediately.

Commercially made ajvar

Ajvar is produced in most Balkan countries, including Albania, Bosnia, Bulgaria, Croatia, North Macedonia, Slovenia and Serbia. Serbia's reported annual production is 640 tons.[10]

Ajvar is one of the so-called zimnica (winter foods), which include pickled chili peppers, pickled tomatoes, and anything else that can be preserved in a jar just before winter.

• Ljutenica, a similar relish in Bulgarian, Macedonian and Serbian cuisines
• Pindjur, a similar relish in Bulgarian, Macedonian and Serbian cuisines
• Zacuscă, a similar relish in Romanian cuisine
• Kyopolou, an eggplant-based relish in Bulgarian and Turkish cuisines
• Malidzano, a similar relish in Macedonian cuisine
• Biber salçası, a Turkish paste made from red peppers alone
• Lecso, a similar Hungarian (also made in parts of Slovakia and Serbia) stewed red pepper, onion, and garlic dish
• List of spreads – Wikipedia list article
• Achar – Foods originating from the Asian subcontinent, pickled from certain varieties of vegetables and fruits, a similar relish of Indo-European origin in South Asian cuisines

• "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 - Top-notch gastronomic delight, vegan soul food, recipes and origin". Ajvar.com. 2017.