Cooking : North Macedonian dish Ajvar : how to prepare

 

Ajvar is a delicious pepper-based condiment that's popular in Balkan cuisine, including North Macedonia. Here's a basic recipe for preparing Ajvar:

**Ingredients:**

- 1 kg (about 2.2 lbs) of red bell peppers

- 2-3 cloves of garlic (adjust to taste)

- 1-2 chili peppers (optional, for heat)

- 2-3 tablespoons of olive oil

- 1 tablespoon of white wine vinegar or apple cider vinegar

- Salt and pepper to taste

**Instructions:**

1. **Roast the Peppers**: The key to great Ajvar is roasted peppers. You can do this on an open flame (if you have a gas stove) or in the oven. Here's how to roast them in the oven:

   - Preheat your oven to 220°C (430°F).

   - Wash the red bell peppers and place them on a baking sheet.

   - Roast the peppers in the oven for about 30-40 minutes, turning them occasionally until the skin is blistered and charred.

2. **Steam and Peel**: Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap or a kitchen towel. This will steam them and make peeling easier. After about 15 minutes, peel the skin off the peppers and remove the seeds and stems.

3. **Prepare the Other Ingredients**: While the peppers are cooling, finely chop the garlic and chili peppers if you're using them. You can adjust the number of chili peppers to control the spiciness. If you prefer a milder Ajvar, you can skip the chili peppers altogether.

4. **Blend the Ingredients**: Place the roasted, peeled peppers, chopped garlic, and chili peppers (if using) in a food processor or blender. Pulse until you achieve a smooth consistency. You can also use a mortar and pestle for a coarser texture if you prefer.

5. **Season**: Add the olive oil, vinegar, salt, and pepper to the pepper mixture. Blend again to incorporate all the ingredients. Taste and adjust the seasoning if necessary.

6. **Store**: Transfer the Ajvar to a clean, airtight container or jars. Drizzle a bit of olive oil on top to help preserve it. Store in the refrigerator.

Ajvar can be enjoyed as a spread on bread, a dip for vegetables, a sauce for grilled meats, or as a condiment for various dishes. Its flavor often improves if left to sit for a day or two in the refrigerator, allowing the flavors to meld. Enjoy your homemade Ajvar!