Ajvar, part of the traditional winter food in Bosnia and Herzegovina

Ajvar, part of the traditional winter food in Bosnia and Herzegovina

Another fall season has slowly arrived to our door. Every housewife knows that it is time to prepare the traditional winter food. Among the most important ingredients of any winter pantry is the patience and effort that needs to be put in preparation.

In case you have missed it, read our previous post - Best Traditional Meals in Mostar.

Ajvar is an essential part of every winter pantry and it is prepared in a number of variants, from those involving only peppers, garlic, oil and salt, to “heavy” ajvar where eggplants, hot peppers, tomatoes and herbs are added.

Ajvar is originally from Serbia, so sometimes it is also called “Serbian salad”.

It is used as an addition to many dishes, but mostly as a spread on homemade bread.

Ajvar is traditionally made in the autumn, when the peppers are in season, and then both hot and sweet peppers can be used. It is prepared with hands and cooked in open pots on the wood stove. Prior to the preparation of ajvar, bell peppers are roasted through, carefully peeled, dried and milled. Before serving, usually chopped, salted garlic is added. The name comes from the Turkish word Havyar, meaning “salted / salted roe”, and parts of etymology with caviar.

Because of the variation ratios of ingredients which are not strictly planned, you can determine the taste which you want to achieve – hot or sweet ajvar.

Every housewife has its own recipe for ajvar, and many share them only with other women in the family. The grandmothers and mothers always leave their recipes to the younger generation.

Be the first to comment

Leave a Reply

Your email address will not be published.