Ajvar – the Serbian Lutenitsa

Autumn has already come, and soon the winter is would take its place.  The lands are empty and people started consuming their provisions, they have prepared for the winter. The feeling of coolness is increasing in the air, and at home, it smells of delicious meals.  Sometimes we want to escape from the so-known and beloved Luthenica, but often this endeavor cannot be done. However, this time we have a good idea – Ajvar! The perfect solution for a nicer and richer meal!

 

Most of you may not have heard of this specialty.  It is time to enrich your culture because you must try this all generations favorite.  Originally Ajvar comes from Serbia, but it is very popular in Bulgaria and Macedonia. The taste is similar to that of Bulgarian Lutenitsa, but there are significant differences that you can only detect with your receptors. In the same way, it can be spread on sliced bread, consumed separately or simply served as a side dish to other dishes.

 

Usually, Ajvar is made from red, roasted peppers, and in some recipes, you may find eggplant.  In fact, making it is not complicated, but it takes time and effort. You should first go to the nearby market for peppers, then peel and wash them, and finally bake.  You should repeat the same procedure with the eggplant, naturally leaving it to drain like the peppers. Then you have to grind them and then thicken the mixture in a large container.  Everything is accompanied by a lot of grinding and precision. In theory, it seems like a child’s play, but there is always something that can go wrong. For these reasons – get our delicious Ajvar.  We guarantee it because we have tried it thousands of times and the taste has always been unique.

 

However, the truth is that there is no definitive and accurate recipe for Ajvar because every Balkan family prepares it in their own way. Just like Lutenica – no identical proportions!  Its density can range from a smoothie to a thick paste, naturally of choice.

 

If you are wondering what to eat this time, then prepare a few slices of bread, maybe toasted, and spread with Ajvar. If it’s still a boring combination, you can crush cheese or cut olives on a spread.  With a few easy steps – you have an interesting and satisfying breakfast!

 

Of course, each of you has lunches every day.  Ajvar can be a great addition to it! Its mild taste can be easily combined with many dishes, starting with sausage and maybe ending with fish.  An unusual but so delicious temptation that you cannot miss. Bon Appetit!

Let’s move on to the evenings. You are sitting at the table, there is almost everything, but is there something missing? The perfect addition to the typical Bulgarian rakia, which is consumed mainly and preferably in the evening, is the Ajvar. Of course, let’s not forget the appetizer that will make the picture complete and most of all delicious.  If you are not used to eating it as a cold salad, it can be supplemented with toast. Some ideas that will diversify your menu and this will not go unnoticed and invaluable by the people around you!

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