Ajvar Recipe: How To Make Yummy Roasted Red Peppers Sauce
#Balkan #Ajvar #recipe #authenticfoodquest
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In this video, we make Ajvar, an addictive sauce that blends roasted red pepper, eggplants and spices.
Popular in the Balkans and referred to as “vegetable caviar”, this versatile luxurious spread goes well on bread, meats, pasta and more.
Those who suffer from tomato allergies or are tomato intolerant, will love ajvar as a substitute.
This roasted red peppers sauce is quite similar to tomato sauce in texture and the vibrant red color.
While the taste is different from tomatoes, it works for putting on pizza, pasta, sandwiches and all your favorite foods.
Bringing extra delight to your senses, enjoy this delicious Balkan specialty.
Ingredients
7 large red bell peppers or red bull horn peppers
1 eggplant
1/3 Cup or 80cl of Sunflower Oil
1 Tbsp or 15g of Salt
1 tsp or 4g of Sugar
1 tsp or 2.5g of Black Pepper
1 tsp or 5ml of White Vinegar
1 Tbsp or 4g of Chopped Parsley (optional)
Instructions
Preheat the oven to 460°F or 240 °C
Clean the red bell peppers and arrange on a baking tray lined with a baking sheet or aluminum foil.
Place the peppers in the oven and bake for about 1 hour until the skin darkens and gets wrinkly.
Check on the peppers regularly, removing the ones with charred skin while turning others around.
After baking, remove the pan with the peppers from the oven, and while still warm cover with a plastic wrap.
Leave the peppers covered overnight to make them easier to peel off the skin.
Meanwhile, pierce the eggplant with a fork and place it in the oven to bake at 460°F or 240 °C
After about 1 hour, remove the eggplant from the oven and let it cool down.
Peel the peppers and discard the burnt skin along with the stems and seeds.
Cut the top of the eggplant and separate it lengthwise. Spoon out the soft meat on the inside and discard the skin.
Place the peppers and what is left of the eggplant and mix together in a blender or food processor until you have a smooth consistency.
Put the mixture in a large cooking pot and simmer over medium high heat for about 1 hour
Add the oil while stirring constantly.
After 30 minutes, reduce the temperature to medium-low heat and simmer for another 30 minutes, but continue to stir.
In the last 20 minutes of cooking, add vinegar, salt and sugar and stir until everything is well combined.
Remove from heat and transfer the ajvar sauce into clean and sterilized small jars with the lids shut tight.
As you fill up the jars, leave about 0.3 inches or 1 cm on the top.
Allow ajvar to cool for at least 24 hours before placing it in the fridge.
Or, if you want to eat ajvar right away, spread this delicious treat on bread or with meat as soon as it cools down.
Notes:
For easier peeling of the roasted red peppers, place them in a plastic airtight container and close the lid. The heat or steam from the peppers will soften the skin making it easier to peel off.
If you like spicy flavors you can add additional freshly ground black pepper during the last phase of cooking
Thank you for watching!
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???? ABOUT AUTHENTIC FOOD QUEST:
This is Claire and Rosemary from Authentic Food Quest on a quest to help you experience local culture through food.
Find authentic food from around the world through recipes, dishes, drinks, food guides, cooking classes, food tours, and more.
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Traditional Cooking - Making Ajvar in Serbia
Ajvar or Ayvar (pronounced Ivor) is a type of relish, made principally from red bell peppers. It may also contain aubergine and chili peppers. Ajvar originates in Serbia but became a popular salad side dish throughout Yugoslavia after World War II and is nowadays popular all over the Balkans. We got the chance to make some whilst working at a Workaway in north eastern Croatia.
Ajvar po receptu moje tetke????️decenijama se pravi u mojoj porodici
Ajvar po receptu moje tetke je generacijski izazov kojem još niko nije odolio. Svi pravimo, koliko toliko, jer zima se ne smije dočekati bez ajvara. Čak i moje dijete koje ne voli paprike, ajvar doživljava kao najukusniju mazalicu.
Recept je kvalitetan, provjeren.
Najvažniji dio recepta je upravo dodavanje smjese u vrelo ulje što sam i objasnila u videu.
Ja sam samljela u sjeckalici jer je baš praktično i brzo a i sitnije se uradi. Možete mljeti na mašinu za meso kako se to radilo a i danas radi.
U svakom slučaju recept je prilagođen za nas koji i nemamo prostora za velike količine zimnice pa dok spremimo svega po malo, frižider je već pun.
Ukupno sam ga kuhala 1.5 sat a ako koristite veće količine namirnica treba vam i puno veća šerpa te i ukuhavanje duže traje.
Sastojci:
- 5 kg paprika roga da su deblje i mesnatije
- 1.5 kg patlidžana
- 2 supene kašike octa 9%
- 1.5 supena kašika šećera
- 2 supene kašike soli
- 200 ml ulja
Čiste tegle zagrijavate 10 minuta na 100 stepeni, sipate vruć ajvar u vruće tegle. Zavrnete i sve vraćate u vruću rernu. Držite tako 10 minuta na 100 stepeni, ugasite rernu i ostavite da stoji dok se ne ohladi.
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#ajvar #zimnica #kuhajipeci #recepti
You NEVER saw this food before! - AJVAR Recipe + Crispy Langos Bread
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Introducing a national Balkanian dish that can serve as a condiment for any garnish or meat dishes or as a self-sufficient dish with bread - a unique and delicious option you may not have tried before! Our recipe will guide you through how to make it so that it can stand alone. This vegetable caviar is made from organic red peppers and served with crispy homemade langos bread. Furthermore, the ambient sounds and environment of our Secret Kitchen make this video a truly satisfying experience. If you're interested, I'd be delighted to assist you with any questions you may have!
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Special thanks to Danko Vukovic, Gadas Gerogin, Layer Cake Wines of Napa Valley, Johann Helbling, Tom Johnson, and Kelly Maybury for huge support on Patreon!
Balkan Peppers: Serbia's roasted red pepper spread
Autumn in the Balkans means it's time for a regional favourite - Ayvar. It's a pepper sauce that's been made for centuries. And producers are hoping to spread the speciality around the world.
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