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Macedonian Ajvar

http://macedonia-timeless.com/eng/things_to_do/senses/taste/prolonged_meze/macedonian_ajvar

In my country we eat Macedonian ajvar during the winter time. This Appetizer is very known for Macedonian cuisine, bit is hard for making it. The recipe, includes red pepper and it’s made in people backyards or gardens. You may eat it with cheese and bread. And trust me, it’s delicious food. You may try and here is the full recipe:

1. Wash the paprika and dry then arrange on a baking tray and place in an oven pre-heated to 180°C for about 20 minutes, or until the skin begins to blacken and blister.

2. Remove from the oven, cover in a tea towel and allow to cool until they can be handled. Remove the skins from the red pepper and cut off the stems the place in a food processor.

3.Fry very gently over a low heat, stirring occasionally. As the peppers cook add the remaining oil a little at a time, until the ajvar is thoroughly cooked (cook about 50 minutes).

4. Take off the heat and add salt to taste. Warm your jars in an oven pre-heated to 100°C for 10 minutes then pour in the ajvar.

5. Seal the jars immediately and store in a dark, cool, cupboard for 2 weeks to mature before use.

What do you think?

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Written by tanja

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12 Comments

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  1. It’s really interesting the sterilization of the jars in the oven and that I’d never known this idea before. I’ve only known of it done by boiling them which a big ordeal. This seems so much more convenient.

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