ajvar

In this post, we&#x27;ll share the traditional ajvar recipe and teach you how to prepare this delicious Balkan spread at home in less than 3 hours.

Ajvar Recipe

Large Red Peppers (Ajvarka/Red Bull Horn Pepper/ Bell Pepper

Eggplant

Cup Sunflower Oil

Salt

Teaspoon Sugar

Teaspoon Black Pepper

Teaspoon White Vinegar

Tablespoon Chopped Parsley (optional)

Ajvar is an easy to make and deliciously tangy eggplant and red bell pepper spread that is popular throughout the Balkans.

Ajvar

lb red peppers

eggplant

vegetable oil

vinegar

garlic

salt

Poke a few holes in the eggplants, and roast them on a grill (ideally) or in the oven until soft and charred, about 30 to 40 minutes.

Repeat the same operation with the peppers.

Place the eggplants and the peppers in separate bowls, covered with plastic wrap. Let cool for at least 1 hour.

Remove all the charred peel and seeds from the peppers and wash them well.

Remove the peel of the eggplants with a knife.

Place the eggplant, pepper, garlic cloves into a food processor (or a food mill) and pulse a few times until they are finely chopped.

Heat the oil in a large pot. Add the mixture and stir with a wooden spoon. Add salt and vinegar.

Cook over low to medium heat for at least 2 hours, stirring occasionally so the ajvar doesn’t stick to the bottom of the pan.

The end result can be canned, or stored in the fridge and consumed within a week.

Our delicious Balkan-inspired Cevapi recipe is easy to make and loaded with flavor! Serve the sausages with warm flatbread and homemade ajvar sauce.

Cevapi

1.5 lbs ground beef ((680 grams))

½ lb ground lamb (, (or ground pork) (225 grams))

black pepper

garlic (, minced)

smoked paprika

onion

Tablespoons sparkling water

baking soda

lbs red bell peppers (, (about 4 large peppers) (900 grams))

eggplant (, (about 1 medium) (459 grams))

Tablespoons olive oil (, divided)

Tablespoon white vinegar

½ teaspoon smoked paprika

sugar

Pita bread (, (or make Somun which is the authentic way))

kajmak* (, clotted cream,

Prep sausage meat: Add ground meat, salt, pepper, garlic, paprika, onion, water, and baking soda to a mixing bowl. Use your hands or a meat chopper to mix until combined. Cover and refrigerate for at least 2 hours, or overnight. (essential for the right texture and flavor).

Roast peppers and eggplant: Preheat oven to 400°F (205°C). Cut bell peppers in half and remove seeds and stem. Press flat and place a greased baking sheet. Cut stem from eggplant and cut eggplant in half, lengthwise. Remove some of the center flesh/meat from the eggplant and press, flat side down, onto baking sheet. Roast for 30-40 minutes, or until skins are charred and veggies are tender.

Remove skins, and blend: Cover pan with foil and rest for about 15-20 minutes. Carefully peel the skin from the peppers and eggplant and place flesh into a blender. Add minced garlic, 3 tablespoons olive oil, vinegar, paprika, salt, and a pinch of sugar then blend until smooth.

Cook sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat and add blended mixture. Cook for about 15 minutes, stirring often, until thickened. Taste and add more salt if needed. Allow to cool. Ajvar sauce can be made 1 week ahead.

Make Ajvar Sauce:

Form sausages by scooping meat mixture into 2-tablespoons-size balls, then roll each portion into a sausage shape, about ¾-inch wide and 3-4 inches long. (Should make about 30 sausages).

Cook Sausages: Heat a grill (charcoal grill is most authentic) or cast-iron skillet with a little olive oil, on the stove. Cook over medium-high heat, turning often as they cook, until browned well on all sides, and cooked through (about 7-10 minutes).

Warm Pitas: Cut pitas in half and place them briefly on hot grill next to sausages, then press them on top of the sausages, to warm and soften them from some of the sausage grease.

Serve: Place warm pita on a plate. Add 5-6 sausages, partially inside the pita, and coming out onto the plate, Add chopped onion on top. Serve ajvar sauce and Greek yogurt on the side.

Cook Sausages and Serve:

Our take on this classic European red pepper spread. Perfect as a dip, sandwich spread, with pasta, and more!

Ajvar (Roasted Red Pepper Dip)

5-6 sweet red peppers*

olive oil

white vinegar

kosher salt +

Preheat oven to 425°F (218ºC). Place peppers on a baking sheet and bake for 20 minutes on the top oven rack. Using tongs, rotate peppers and roast for an additional 20 minutes, until softened and charred.

Transfer peppers to a bowl with a tight fitting lid. Let steam/cool until they are cool enough to handle.

Remove skin, stems and seeds from the peppers.

Place peppers and garlic cloves in a food processor and pulse until roughly chopped.

Add olive oil, vinegar and salt and process once more until desired texture is achieved.

Next, pour red pepper mixture into a saucepan and simmer on medium-low, stirring frequently, until a thick puree is formed—about 30 minutes.

Top 4 ajvar recipes from across the web

The most viewed ajvar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ajvar Recipe

Ajvar

Cevapi

Ajvar (Roasted Red Pepper Dip)

Top 4 ajvar recipes from across the web

The most viewed ajvar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ajvar Recipe

Ajvar

Cevapi

Ajvar (Roasted Red Pepper Dip)

The most viewed ajvar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine