Ajvar

Ajvar is a cherished condiment in Southeast Europe, primarily composed of red bell peppers and oil. It is a staple in the cuisines of Serbia, Bosnia, Bulgaria, Croatia, North Macedonia, Montenegro, Albania, and to a lesser extent, Slovenia. Originally termed "Serbian salad" or "Serbian vegetable caviar" ajvar gained popularity in Yugoslavia post-World War II and remains a regional favorite.

Homemade ajvar is typically made by roasting or cooking peppers. Its spiciness can vary depending on the peppers used, ranging from sweet to very hot. Ajvar can be enjoyed spread on bread or as a side dish. Variants like pindjur, which includes tomatoes, and malidzano, which features eggplant, also exist.

The name "ajvar" derives from the Turkish word "havyar" meaning "salted roe, caviar." It was introduced in Belgrade restaurants as a caviar substitute due to labor disputes that disrupted caviar production in the late 19th century. Both North Macedonia and Serbia claim to be the birthplace of ajvar.

Preparing ajvar is a labor-intensive process. It involves roasting peppers, peeling them, and cooking them with oil, salt, and sometimes vinegar. This is typically done in the fall when peppers are abundant. It’s often a communal activity, with families or neighbors coming together to prepare and preserve ajvar in glass jars for the year ahead.

Ajvar is produced in various countries, with Serbia alone reporting an annual production of 640 tons. It is considered a "zimnica" or winter food, along with other preserved items like pickled chili peppers and tomatoes.