First: it’s pronounced EYE-var, not ajj-var. Similar to the Turkish word ‘havyar,’ which means caviar. Many say ajvar derives its name from this Turkish word for the briny fish-egg delicacy, and the two foods share some commonalities. Like caviar, ajvar is luxurious in the mouth, opulent, even. It tastes the way rich feels.
This etymology is likely bunk; ajvar has much more in common with achar, a piquant condiment of South Asian origin. But the comparison has useful to show us just how valuable this roasted pepper spread is. Ajvar is a treasure of the Balkans, particularly the cuisines of Bosnia, Serbia, North Macedonia, and Romania. It goes by many names depending on who’s doing the naming and what’s added to the pot. 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.
Ajvar contains multitudes, but this much is clear: we could all benefit from eating more of it. Here is a guide to start your journey.
What is ajvar?
Depending on the region and recipe, this family of spreads may be called ljutenica, pindjur, or zacusca, but whatever the name, ajvar begins with ripe red peppers harvested in the fall. Typically these are roga peppers, a Balkan variety similar to (but more flavorful) than common American bell peppers; rogas are elongated and come to a point at the end, hence their ‘horned pepper’ name.
Traditionally, the peppers are roasted over direct flame until their skins char and they collapse in on themselves, sweet and sticky; modern industrial ajvar producers often opt for less expensive oven baking methods that rob the peppers of a distinct smoky languor.
Once roasted, the peppers are seeded and skinned, then milled into a chunky paste. The purée is mixed with oil and stewed in large pots to drive off moisture and concentrate its flavor into a thick, ruby mash, which is then mixed with salt and maybe a touch of vinegar or lemon juice, and packed in jars and sealed for the year to come. There you have it: ajvar in its simplest form, as versatile as ketchup and tomato sauce combined.
Some ajvar makers use a mix of sweet rogas and spicy chiles, or go entirely with the hot stuff for a more fiery batch. (Jars of commercial ajvar usually label whether they’re mild or hot.) Roasted eggplant, cooked carrots, chopped or blended tomatoes, garlic, and onions are common additions. And the texture can range from a formless paste to a mash with distinct chunks. There’s no right or wrong here. All ajvar is good ajvar.
How to use ajvar
In the days before refrigeration, ajvar was an important part of the Balkan pantry to feed families through frigid winters. That preservation tradition still thrives today, even if it’s no longer necessary.
At the most basic, you can eat ajvar all on its own with a spoon as a cold chopped salad. Add it to a plate with some pickles, yogurt or feta, and bread, and you have a quick-and-delicious picnic lunch for one. Smoother versions are ideal for spreading on slices of sandwich bread or dolloping on toast points with a bit of warm brie. And if you want to get in the Bosnian spirit, serve ajvar as a side to grilled red meat. Steak or kebabs get the job done; though cevapi—little fingers of ground meat seasoned with salt and garlic, then wrapped in caul fat and seared over a wood fire—are the real deal.
You can also use ajvar as an ingredient for cooking. Its mild saltiness and rich texture make it a dump-and-stir sauce for pasta, or the base of a more complex one. Ajvar’s ripe red color makes a pot of risotto pop, and it adds bite and cohesion to grain or bean salads along with some crisp vegetables. You can even use it as a starter for a puréed and chilled soup, a kind of cheater’s gazpacho.
And how to store it
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. You can also freeze ajvar, but like any food that contains fat, it should be wrapped tightly in plastic wrap and then a layer of aluminum foil to keep out unwanted freezer odors.
Explore Snuk’s collection of ajvar right this way.
Lead image by Franciop, CC BY-SA; pepper image byRÜŞTÜ BOZKUŞ
FAQs
Ajvar is a Balkan roasted bell pepper and eggplant spread, that is also called vegetable caviar. The best way to cook it is to roast the vegetables on an open fire, but the oven is suitable as well. The most unpleasant part is to peel this huge amount of peppers, but the final result is totally worth it.
What is the caviar of the Balkans? ›
Ajvar, the Pepper Caviar of the Balkans. How to love the versatile roasted red pepper spread from Bosnia, Serbia, Macedonia, and beyond. First: it's pronounced EYE-var, not ajj-var. Similar to the Turkish word 'havyar,' which means caviar.
What do you eat ajvar with? ›
It can go with almost all types of meat, mezze (a starter meal in the Balkan countries that contains “prosciutto (type of meat) and cheese,” and even pizza. People have their preferences, and they mix ajvar with whatever they like. Ajvar goes along with any type of pastry as well.
Which country makes the best ajvar? ›
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.
What does ajvar mean in English? ›
Domestic ajvar, meaning "caviar", used to be a very popular dish in Belgrade homes and restaurants, but the domestic production of caviar became unsteady in the 1890s because of labor disputes.
What is the most expensive caviar in the world? ›
The most expensive of all caviar, and indeed the world's most expensive food is 'Almas', from the Iranian Beluga fish - 1 kg (2 lb 3 oz) of this 'black gold' is regularly sold for £20,000 (then $34,500).
Why is Beluga caviar illegal? ›
In 2005, the United States made it illegal to import beluga caviar and beluga sturgeon into the country, because of the animal's endangered status. However, caviar from beluga hybrid species are still for sale in the country.
What does ajvar taste like? ›
But ajvar connoisseurs will tell you that the most prized version has no other ingredients but red peppers, oil, salt, and a drop of vinegar. It tastes like velvet: lush, rich yet mellow, buttery, deep, slightly sweet, with a drop of acidity that only accentuates the sweetness.
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”).
What country is ajvar from? ›
All About Ajvar
Ajvar comes traditionally from Serbia, but spread throughout the Balkan region after World War II while the area was connected as Yugoslavia.
Store unopened ajvar in a dark and cool place. Once you open a jar of ajvar keep it in the fridge for 7-10 days.
Is ajvar the same as harissa? ›
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.
What is pepper called in Italy? ›
They are best known in America as pepperoncini, pickled in brine. A peperoncino is the singular in Italian, and it is the generic term for pepper, hot or sweet.
What do they call peppers in Europe? ›
In some languages, the term paprika, which has its roots in the word for pepper, is used for both the spice and the fruit – sometimes referred to by their color (for example groene paprika, gele paprika, in Dutch, which are green and yellow, respectively).
How do you serve ajvar? ›
It's an assertive blend of charred red bell peppers, roasted eggplant, garlic, oil, and vinegar. Ajvar is smoky, garlicky and rich, and is served as a spread for crusty bread, a topping for meats and vegetables, and as a dip when combined with a little yogurt.
What is so special about Beluga caviar? ›
The hybridization process allows for a more sustainable and controlled production of caviar that can mimic the characteristics of Beluga caviar. The Beluga sturgeon is one of the largest and rarest species of sturgeon, and its eggs are highly prized for their large size and rich, buttery flavor.
What 2 countries have the best caviar? ›
Iran and Russia are the only two producers doing so. Beluga, Osetra & Sevruga all other sturgeon species farmed using natural Caspian Sea Waters. Iran and Russia are the only two producers doing so.
Why is Beluga caviar so expensive? ›
Sturgeon caviar, including varieties like Beluga, Osetra, and Sevruga, is generally more expensive due to the rarity and slow maturation of sturgeon fish. Sturgeon take a long time to reach maturity and produce eggs, and overfishing and habitat destruction have further reduced their numbers.
What is the most famous caviar in the world? ›
If you ask chefs and other authorities in the culinary industry about the best caviar in the world, you'll probably hear Beluga caviar repeatedly. It comes from Beluga sturgeons that swim in the pollution-free waters of the Caspian Sea.
