Stimburgarin kitchen:Balkan traditional dish "AJVAR"

Today and tomorrow they will show you how to make a traditional dish that is well known throughout the Balkans and even in Europe. Its name is "Ajvar", there are hundreds of different recipes, and hundreds of different variants of this dish. But I will show you how to make "Ajvar" according to a recipe that is several hundred years old.

According to this recipe, you need red pepper (a pepper called "Ivory Ear" in my country), you need tomato, salt, olive oil, and hot wig.

You must know that "Ajvar" is made according to this recipe in a ratio of 3: 1 (3 kg of peppers versus 1 kg of tomatoes). In my case it was 30kg of peppers versus 10kg of tomatoes. Add hot pepper and salt to your taste and desire. Someone loves angry "Ajvar" and someone likes to be mild. That's why I leave it to you.

The red pepper needs to be washed and put to roast (I used a wood stove called "Smederevac"), arrange the peppers and bake it. It is necessary for the paprika skin to shrivel. then we know that paprika is good because it needs to be peeled later.

Put the peppers in plastic bags while they are still hot, so that the bag keeps steam inside. This would further soften the paprika.

During that time, roast the paprika, put the ajvar in a deep enough dish, and pour boiling water over it. The tomato needs to stand for 30 minutes, and then pour that water over it. And start peeling the tomatoes and removing the stalks. When you peel the tomato and cut the stalks, put it in another soup to stand. In that way, he will release the excess of his water, which we do not need.

The peppers you roast need to stand to cool in that bag for about 2 hours. When it cools down, start peeling the surface (basket of peppers) of the peppers. Put the peeled pepper in another bowl, and when you have finished peeling all the peppers, then you need to take and put all the peppers in a strainer so that they stand like that all night and the excess water drains.

Since it takes two days to make "Ajvar" (at least in my case, but it all depends on the amount you want to make), so I will divide the entire average of making ajvar into two posts, tomorrow I will publish the second part of the post.