AJVAR RECIPE RECIPES

AJVAR RECIPE - PAULA WOLFERT | FOOD & WINE

Ajvar Recipe - Paula Wolfert | Food & Wine image

Proust had madeleines; Paula Wolfert has eggplants. Her love of nightshades was seeded in her childhood, and this is her best guess at her grandmother’s recipe for a Balkan eggplant spread she often made when Paula was growing up. Tangy and only faintly garlicky, it’s an ideal accompaniment to just about anything: grilled skewered meats (like the sausages that follow), grilled fish or vegetables, or spread on bread in a turkey or tofu sandwich. —Emily Kaiser ThelinExcerpted from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life Slideshow: More Eggplant Recipes

Provided by Paula Wolfert

Yield 2 to 2 1/2 cups (about 550 grams)

Number Of Ingredients 10

Ingredients

3 or 4 red sweet peppers, such as bell or Corno di Toro (about 4 ounces/115 grams each)
1 green bell or poblano pepper (about 4 ounces/115 grams)
2 eggplants (about 12 ounces/350 grams each; see Note)
2 garlic cloves, peeled
1/2 teaspoon flaky sea salt
1/4 cup (60 milliliters) extra-virgin olive oil, plus more for topping
1 tablespoon unfiltered cider vinegar
Heaping 1/4 teaspoon freshly ground black pepper
Pinch of mild red pepper flakes, preferably Aleppo or Marash (optional)
Pinch of cayenne pepper (optional)

Steps:

Light a medium-low fire in a charcoal or gas grill. Set the red and green peppers and the eggplant on the grill and cook slowly, turning occasionally, until they are nicely charred on all sides and soft to the point of collapsing, about 30 minutes. As they finish cooking, transfer the vegetables to a large bowl, cover with a plate or plastic wrap, and let steam and cool.
Using your fingers or a paring knife, peel the eggplant and the peppers. Remove any large seed pockets in the eggplant, and then stem and seed the peppers. Transfer the vegetables to a large bowl. Using your hands, pull the peppers and eggplant apart into chunks, then crush and massage them between your fingers to form a coarse paste. Set aside.
Using a mortar and pestle, the back of a heavy knife and a cutting board, or a mini food processor, crush together the garlic and salt, forming a paste. Add the garlic paste, olive oil, vinegar, black pepper, and the red pepper flakes and cayenne, if using, to the eggplant mixture and mix well. Taste and adjust the seasoning with more vinegar, salt, and black, red, and cayenne pepper if needed.
Transfer to a jar and top with a 1/4-inch (6-mm) layer of olive oil. Cover tightly and refrigerate at least overnight before serving. Season lightly once more before serving.

LESKOVACKI AJVAR AUTHENTIC RECIPE | TASTEATLAS

Leskovacki Ajvar Authentic Recipe | TasteAtlas image

Adapted from www.blic.rs, this recipe, as told by the President of the assembly of the Homemade Ajvar from Leskovac Association (Udruženje Leskovacki Domaci Ajvar), gives instructions on how to prepare Leskovacki ajvar. The recipe makes for one 700g (24 oz) mason jar, so if you'd like to get more jars, adjust the amounts accordingly.

Provided by TasteAtlas

Prep Time 1 hours 30 minutes

Cook Time 1 hours

Yield 1 servings

Number Of Ingredients 5

Ingredients

3-4 kg (6.5-9 lbs) red bull horn peppers
13g (1 tbsp) vinegar
13g (1 tbsp) salt
200 ml (5/6 cup) oil
salt, to taste

Steps:

First, set the oven to preheat to 220°C (430°F), then wash and dry the peppers. Arrange the peppers on a baking tray and bake them until the skin is blackened and peeling away. You will need to do the baking in batches, as they will not all fit in the oven at once.
As each batch of peppers is finished, put them in a plastic bag that's placed in a plastic container, and close the plastic bag. Steam will soften the skin, making it easier to peel the peppers.
Once cool enough to handle, take the peppers out, then peel and deseed them.
Put them in a mesh bag, and hang the bag over a container, so the peppers can drain overnight.
The following day, grind the peppers, then transfer them to a large heavy-bottomed pot.
Add sugar and vinegar, then cook, while stirring constantly. After you've stirred the peppers for some time, pour in the oil. Once the peppers have reduced to the consistency you want, add salt to taste.
Prepare the mason jar. Put the washed and opened jar, as well as the lid, in the oven at 100°C (210°F) for half an hour to sterilize it.
Put the still hot ajvar into the hot mason jar, making sure ajvar is tightly packed, and there are no air pockets.
Return the mason jar into the oven until a crust is formed on top of ajvar.
Seal with a clean and warm lid and return to the oven.
Turn the oven off, and wait until the ajvar cools down gradually in the oven, anywhere from 6-12 hours.

More about "ajvar recipe recipes"

CEVAPI WITH AJVAR | | JAMIE OLIVER

These flatbreads filled with grilled meat (cevapi) and red pepper sauce (ajvar) are ideal if you have your mates coming over. Make the cevapi at least a few hours before you want to cook them, or ideally the night before.
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 596 calories per serving

1. Place the minced beef and pork in a large bowl, then peel and crush in the 4 cloves of garlic. Sprinkle over the bicarbonate of soda and paprika, and season.
2. Crack in the egg and use your hands to scrunch everything together. Add as much of the sparkling water as you need to make a smooth, pliable mixture.
3. Divide the meat into 10 to 12 pieces and roll each one into a sausage shape, about 10cm long and 2cm thick. Place the cevapi on an oiled baking tray, cover with clingfilm and chill in the fridge until needed.
4. For the ajvar, preheat the oven to 230ºC/450ºF/gas 8.
5. Place the whole peppers and aubergines on a large roasting tray along with the unpeeled garlic bulb and roast in the oven for 30 to 40 minutes, or until the veg skins are blackened, turning halfway through.
6. Place the charred peppers and aubergines in a bowl, cover with clingfilm and leave for 20 minutes, to steam off the skins. Once they’ve cooled slightly, pull off and discard the skins, seeds and stalks and chop the flesh on a board.
7. Squeeze out the garlic from 6 of the roasted cloves and add it to the veg along with most of the parsley, then chop it all together (if you have much roasted garlic leftover, stir it into softened butter and store in the fridge – it’s great for garlic bread!).
8. Keep chopping everything together, season with sea salt and black pepper, squeeze over the juice of 1 of the lemons and drizzle over a good lug of oil. Adjust the seasoning to taste, then set aside.
9. Finely chop the remaining parsley and tip into a bowl. Peel, finely chop and add the onion, squeeze over the juice from the remaining lemon, then mix together. Set aside.
10. Just before you’re ready to serve, warm your flatbreads in the oven, and preheat a griddle pan over a high heat. Add the cevapi and griddle for 10 to 12 minutes, or until cooked through.
11. Spread some ajvar on top of the warm flatbreads, with a couple of cevapi and a guindilla pepper (if using) on top of each, a dollop of sour cream and the herby onions on the side.

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RED PEPPER-EGGPLANT AJVAR RECIPE - NYT COOKING

Ajvar is a lush, piquant spread based on roasted red peppers and olive oil. It has the same kind of tangy sweetness that ketchup adds to a burger.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine mediterranean
Calories 222 per serving

In a food processor, combine pepper flesh, eggplant flesh and garlic with oil and salt and pepper; pulse until mixture is almost smooth. Taste and season with salt and pepper. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.

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RECIPES | AJVAR | RECIPE | HOMEMADE | WE LOVE AJVAR | TASTY

Jul 23, 2017 · Oven stew (duvec) with ajvar and homemade sausage. Ajvar oven stew (duvec) is a true example of how just a few spoons of ajvar transform one ordinary dish into a feast for all the senses. Prep: 20 mins. Cook: 40 mins. Yields: 4-6 servings.
From ajvar.com

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AJVAR RECIPE- PREPARE A DELICIOUS HOMEMADE SPREAD IN 3 HR

Feb 27, 2021 · Ingredients 7 Large Red Peppers (Ajvarka/Red Bull Horn Pepper/ Bell Pepper 1 Eggplant 1/3 Cup Sunflower Oil 1 Tablespoon Salt 1 Teaspoon Sugar 1 Teaspoon Black Pepper 1 Teaspoon White Vinegar 1 Tablespoon Chopped Parsley (optional)
From thefoodhog.com

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HOW TO MAKE AJVAR: THIS IS AN EASY TO MAKE AJVAR RECIPE ...

Sep 25, 2021 · Instructions Preheat your oven to 240°C (470°F) Take a medium-sized baking tray and cover it with baking/parchment paper Cut the eggplant into large pieces and arrange on the baking tray Cut the red peppers into halves and arrange them on the baking tray Cook in the oven for around half an hour, ...
From chasingthedonkey.com

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SERBIAN ROASTED EGGPLANT PEPPER SPREAD (AJVAR) RECIPE

Feb 20, 2008 · Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.
From thespruceeats.com

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AJVAR - SERBIAN RED PEPPER RELISH RECIPE - COOKING THE GLOBE

Apr 10, 2016 · To sterilize p lace them in a roasting pan and put into the oven for 10-15 minutes at 300°F (150°C). Let cool. In the part when you are simmering Ajvar, do that for 1 hour instead of 20-30 minutes written in the recipe. Fill the jars with the sauce leaving about ½ inch (1cm) headspace.
From cookingtheglobe.com

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AJVAR RECIPE- PREPARE A DELICIOUS HOMEMADE SPREAD IN 3 HR

Nov 12, 2021 · Some recipes use garlic but if you want to store ajvar, you mustn’t have garlic in your recipe because the ajvar will go bad very soon. Use only sunflower oil. When you fill-up the jars, always leave roughly 1 cm (0.3 inches) on the top. Serving Ajvar
From thefoodhog.com

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SERBIAN ROASTED EGGPLANT PEPPER SPREAD (AJVAR) RECIPE

Dec 19, 2021 · Ajvar is a Serbian roasted eggplant-sweet pepper mixture, sometimes referred to as vegetarian caviar. It can be mashed or left chunky, depending on personal taste, and served as a relish, vegetable or spread on country-style white bread like pogacha as an appetizer. Its smoky flavor is a great match for grilled or roasted meats, especially lamb.
From thespruceeats.com

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AJVAR - RECIPE - CHILI PEPPER MADNESS

Nov 02, 2018 · Recipe Variations. There are few variations of ajvar, so feel free to experiment. As mentioned, traditionally it is made with only roasted red peppers and oil, though eggplant is an extremely popular addition, as is tomato. Try Some of My Other Popular Sauce Recipes. Chimichurri Recipe (Chimichurri Verde) Red Chimichurri (Chimichurri Rojo ...
From chilipeppermadness.com

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AJVAR - AUTHENTIC AND TRADITIONAL RECIPE FROM THE BALKANS ...

Apr 25, 2019 · Ajvar is actually considered one of the zimnica (winter foods). These include recipes like pickled chili peppers, pickled tomatoes, and a number of other seasonal foods that can be canned in a jar. The mashed pulp of ajvar can often be mixed with garlic or vinegar.
From 196flavors.com

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AJVAR RECIPE - HOW TO MAKE AJVAR (ALBANIAN VERSION)

Jul 29, 2019 · A simple ajvar recipe, one of the most popular Balkan foods. Smoky roasted red pepper dip with eggplants. Ajvar with roasted red peppers and eggplants, a typical Balkan side dish or bread spread, perfect to make in summer when eggplants and red peppers are abundant.
From whereismyspoon.co

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AJVAR - SERBIAN RED PEPPER RELISH RECIPE - COOKING THE GLOBE

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AJVAR (SERBIAN ROASTED RED PEPPER SAUCE) RECIPE

Apr 17, 2020 · Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place peppers on hot side of grill and cook until blackened all over, 10-15 minutes.
From seriouseats.com

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AJVAR | RECIPES | VEGAN SOUL FOOD | NATURAL | WE LOVE AJVAR

WE LOVE AJVAR. And we mean original and completely natural ajvar, the kind that owes the secret of it’s exceptional taste to just 4 ingredients: the finest roasted red bell pepper, oil, vinegar and salt. Whether you are looking for new flavors, or you’re a food lover or a connoisseur, this is the place where you’ll find literally ...
From ajvar.com

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HOW TO USE AJVAR | EATING | SPREAD | SIDE DISH | DIP ...

Jul 23, 2017 · Ajvar is an ideal aromatic side dish to crispy baked or grilled vegetables. It also enriches and sets off the taste of grilled meat accentuating the smoky, meaty aromas with its fresh sweet taste. It is excellent company to all roasted, fried, sautéed or boiled red meats and poultry alike.
From ajvar.com

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AJVAR RELISH (RECIPE + HOW-TO VIDEO) | SILK ROAD RECIPES

Jun 21, 2021 · Uses for Ajvar Relish. The list of ways to use the ajvar recipe are practically endless. Here are some ideas to get you started. Serve as a dip with Simit (Turkish Bread), crackers, Georgian khachapuri bread or raw vegetables; Serve as a condiment for your favorite meat.
From silkroadrecipes.com

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AJVAR RECIPE & HISTORY: BALKAN PEPPERS DIP - ALL YOU NEED ...

Ajvar is a traditional relish, originating of the Balkans, created to preserve the peppers. The sweet and sour taste of Ajvar pairs perfectly with grilled meats and bread slices. The peppers and eggplants are roasted, then minced and cooked slowly: delicious!
From philosokitchen.com

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