View source for Ajvar

{{Short description|Balkan condiment}}
{{distinguish|Avar (disambiguation){{!}}Avar}}
{{Use dmy dates|date=July 2020}}
{{Infobox food
| name             = Ajvar
| image            =  Традиционално_сервиран_ајвар.jpg
| image_size       = 250px
| caption          = Ajvar with bread, garlic, pepper and salami
| alternate_name   =
| country          =
| region           = [[Balkans]]
| creator          = 
| course           = 
| served           = 
| main_ingredient  = [[Capsicum]] (bell peppers), [[oil]], [[salt]]
| variations       = 
| calories         = 
| other            = 
}}

'''Ajvar'''{{efn|{{IPAc-en|ˈ|aɪ|v|ɑːr}} {{respell|EYE|var}}; {{lang-sr-Cyrl-Latn|ајвар|ajvar|separator=" / "}}; {{IPA|sr|ǎjʋaːr}}; {{langx|mk|ајвар}}; {{IPA|mk|ˈajvar}}; {{langx|bg|айвар}};
{{IPA|bg|ˈajvɐr}}}} is a [[condiment]] made principally from sweet [[Capsicum|bell peppers]] and [[eggplant]]s.<ref>{{Cite web|title=How to Make Serbian Vegetarian "Caviar" or Ajvar|url=https://www.thespruceeats.com/serbian-eggplant-pepper-spread-vegetarian-caviar-1137506|access-date=2020-10-25|website=The Spruce Eats|language=en}}</ref> The relish became a popular side dish throughout [[Yugoslavia]] after World War II and remains popular in [[Southeast Europe]].

Homemade ajvar is made of roasted peppers.<ref>{{Cite web|title=Ajvar (Serbian Roasted Red Pepper Sauce) Recipe|url=https://www.seriouseats.com/recipes/2013/09/ajvar-serbian-roasted-red-pepper-sauce-recipe.html|access-date=2020-10-25|website=www.seriouseats.com|language=en}}</ref> Depending on the [[capsaicin]] content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. Ajvar can be consumed as a [[bread]] [[Spread (food)|spread]] or as a [[side dish]]. Ajvar has a few variations. One variation contains tomato and [[eggplant]], and another green bell peppers and [[oregano]].

"Homemade [[Leskovac]] Ajvar" and "[[North Macedonia|Macedonian]] Ajvar" are registered with the [[World Intellectual Property Organization]] in order to protect their brand names.<ref>{{cite news|title=How this traditional Balkan red pepper spread brings the neighbourhood together|year=2017|newspaper=[[Hindustan Times]]|url=https://www.hindustantimes.com/art-and-culture/how-this-traditional-balkan-red-pepper-spread-brings-the-neighbourhood-together/story-d8Rn4553E8xmEra7dYwNyN.html}}</ref>

==Etymology and origin==
The name ''ajvar'' comes from the [[Turkish language|Turkish]] word {{lang|tr|havyar}}, which means "salted [[roe]], caviar" and shares an etymology with "[[caviar]]", coming from the [[Farsi|Persian]] word {{lang|fa-Latn|xaviyar}}.<ref>{{Cite web|url=https://www.nisanyansozluk.com/?k=havyar&x=0&y=0|title=Nişanyan Sözlük - Türkçe Etimolojik Sözlük|website=Nişanyan Sözlük}}</ref><ref>Etimološki rečnik srpskog jezika I, 2003, s.v. ajvar</ref> Before the 20th century, significant local production of caviar occurred on the Danube, with [[sturgeon]] swimming from the [[Black Sea]] up to [[Belgrade]].<ref>{{cite book|author=Josip Pančić|title=Pisces Serbiae|year=1860|page=33}}; {{cite book|author=Mihailo Petrović|title=Đerdapski ribolov|year=1941}}</ref> Domestic {{lang|sr-Latn|ajvar}}, meaning "caviar", used to be a very popular dish in Belgrade homes and restaurants,<ref>{{cite journal|title=Belgrade through the ages|volume=7|year=1960|pages=61, 64|journal=Belgrade through the ages}}; {{cite book|author=Dušan J. Popović|author-link=Dušan J. Popović|title=Beograd kroz vekove|year=1964|pages=93, 215, 241}}</ref> but the domestic production of caviar became unsteady in the 1890s because of labor disputes. Eventually a special pepper salad was offered as a substitute in Belgrade restaurants under the name "red ajvar" ({{lang|sr-Latn|crveni ajvar}}) or "Serbian ajvar" ({{lang|sr-Latn|srpski ajvar}}).<ref>{{cite book|author=Malcolm Burr|title=Slouch hat|year=1935|page=165}}; {{cite book|author=Lovett Fielding Edwards|title=Introducing Yugoslavia|year=1954|page=79}}</ref>

==Preparation==
[[File:Homemade pepper spread (cropped).jpg|thumb|200px|Ajvar and other pickles in a home larder]]

Homemade ajvar is made of peppers that are roasted, minced, and then cooked, but some industrial producers use fresh minced peppers, which are only cooked with sunflower oil afterwards, which leads to lower quality. Ajvar preparation is somewhat difficult, because it requires considerable manual labour, particularly for peeling the roasted peppers. It is traditionally prepared in mid-autumn, when peppers are most abundant, and preserved in glass jars for consumption throughout the year. Anecdotally, most households' stocks do not last until the spring, when fresh vegetables become available, so it is usually enjoyed as a winter food. Entire families or neighbours often gather to prepare the peppers together.{{citation needed|date=July 2024}} The traditional [[cultivar]] of pepper used is called ''roga'' (approx. "horn"). ''Roga'' is large, red, horn-shaped and relatively easy to peel, with thick flesh. It typically ripens in late September.{{Cn|date=August 2021}}

To produce ajvar, fresh peppers are roasted whole on a plate above an open fire,<ref>{{cite web|url=http://biology.clc.uc.edu/Fankhauser/Travel/Macedonia/03_Macedonia/Ohrid/Making_Ajvar.JPG|title=Making Ajvar|date=16 July 2011|access-date=15 December 2017|url-status=dead|archive-url=https://web.archive.org/web/20110716163448/http://biology.clc.uc.edu/Fankhauser/Travel/Macedonia/03_Macedonia/Ohrid/Making_Ajvar.JPG|archive-date=16 July 2011}}</ref> a plate of wood in a [[stove]], or in an [[oven]]. The baked peppers must briefly cool to allow the flesh to separate from the skin. Next, the skin is carefully peeled off and the seeds are removed. The peppers are then ground in a [[Mill (grinding)|mill]] or chopped into tiny pieces (this variant is often referred to as [[pindjur]]). Finally, the resulting mash is stewed for several hours in large pots. [[Sunflower]] oil is added at this stage to condense and reduce the water, and to enhance later preservation. Salt is added at the end (sometimes alongside [[vinegar]]), and the hot mush is poured directly into sterilized glass jars, which are sealed immediately.{{Cn|date=August 2021}}

==Production==
[[File:Ajvar1 bright.jpg|thumb|200px|Ajvar]]
{{refimprove section|date=May 2021}}

Ajvar is produced in most Balkan countries,<ref>{{Cite web |title=Ajvar: The vegan 'caviar' of the Balkans |url=https://www.bbc.com/travel/article/20220417-ajvar-the-vegan-caviar-of-the-balkans |access-date=2024-02-25 |website=www.bbc.com}}</ref> including [[Albania]], [[Bosnia and Herzegovina|Bosnia-Herzegovina]], [[Croatia]], [[North Macedonia]], [[Slovenia]] and [[Serbia]]. Serbia's reported annual production is 640 [[ton]]s.<ref>{{cite web | url= http://www.siepa.gov.rs/attach/VegetableIndustryInSerbia.pdf | title = Vegetable Industry in Serbia | publisher = Serbia Investment and Export Promotion Agency}}</ref>

Ajvar is often included as part of ''zimnica'' (winter foods), which include pickled chili peppers, pickled tomatoes, and anything else that can be preserved in a jar just before winter.<ref>{{Cite web |title=zimnica - Medicinski leksikon |url=https://medicinski.lzmk.hr/clanak/zimnica |access-date=2024-02-25 |website=medicinski.lzmk.hr}}</ref><ref>{{Cite web |date=2016-09-14 |title=Dobra Hrana - Svi recepti koje ćete trebati za pripremu zimnice! |url=https://www.jutarnji.hr/dobrahrana/price/svi-recepti-koje-cete-trebati-za-pripremu-zimnice-4694417 |access-date=2024-02-25 |website=www.jutarnji.hr |language=hr-hr}}</ref>

==See also==
* {{annotated link|Ljutenica}}, a similar relish in [[Bulgarian cuisine|Bulgarian]], [[Macedonian cuisine|Macedonian]], and [[Serbian cuisine|Serbian]] cuisines
* {{annotated link|Zacuscă}}, a similar relish in [[Romanian cuisine]]
* {{annotated link|Kyopolou}}, an eggplant-based relish in Bulgarian and [[Turkish cuisine|Turkish]] cuisines
* [[Malidzano]], a similar relish in [[Macedonian cuisine]]
* {{annotated link|Biber salçası}}, a Turkish paste made from red peppers alone
* {{annotated link|Lecso}}, a similar Hungarian (also made in parts of Slovakia and Serbia) stewed red pepper, onion, and garlic dish
* {{annotated link|List of spreads}}
* {{annotated link|South Asian pickle|Achar}}, a similar relish of Indo-European origin in [[South Asian cuisine]]s

== Notes ==
{{Notelist}}

==References==
{{Reflist}}

==External links==
*{{cite web|title=Fall Brings Red Peppers and Ajvar, 'Serbian Salsa'|date=8 November 2006|publisher=NPR|url=https://www.npr.org/templates/story/story.php?storyId=6430271&sc=emaf}} (article and recipe)
*{{cite web|title=Ajvar srpski kavijar|year=2013|publisher=Novosti|url=http://www.novosti.rs/vesti/naslovna/reportaze/aktuelno.293.html:447291-Ajvar-srpski-kavijar|language=sr}}
*{{cite news|title=Leskovčanka po čijem receptu je brendiran srpski ajvar ušla u biznis kad je ostala bez posla |year=2012|newspaper=Blic|url=http://www.blic.rs/vesti/drustvo/leskovcanka-po-cijem-receptu-je-brendiran-srpski-ajvar-usla-u-biznis-kad-je-ostala/7khcd1s|language=sr}}
*{{cite web|title=Ajvar - Top-notch gastronomic delight, vegan soul food, recipes and origin|year=2017|publisher=Ajvar.com|url=http://www.ajvar.com/en/}}

{{Navboxes|list1=
{{Hot sauces}}
{{Condiments}}
{{eggplant dishes}}
{{Serbian cuisine}}
{{Macedonian cuisine}}
}}

{{portal bar|Food}}

[[Category:Albanian cuisine]]
[[Category:Bosnia and Herzegovina cuisine]]
[[Category:Bulgarian cuisine]]
[[Category:Chili pepper dishes]]
[[Category:Condiments]]
[[Category:Croatian cuisine]]
[[Category:Eggplant dishes]]
[[Category:Kosovan cuisine]]
[[Category:Macedonian cuisine]]
[[Category:Montenegrin cuisine]]
[[Category:Romani cuisine]]
[[Category:Serbian cuisine]]
[[Category:Spreads (food)]]