I tried ajvar! It's a staple of Macedonian cuisine and an important cultural symbol of the country. Ajvar is a spread traditionally made from roasted red peppers. It's often served on bread with cheese and eggs for breakfast or used as a dip for meat and vegetables. Many Macedonians love ajvar and eat it with every meal.
There is nothing quite like eating ajvar fresh off the stove while it is still warm! Getting to make it with my host family was a true Macedonian cultural experience. I was surprised by how much time and hard work goes into making it. Knowing how much effort it takes made it taste even better!
Ajvar is made from the Ajvarka pepper, a sweet, red and horn-shaped pepper from North Macedonia. Some people add eggplant to make their ajvar creamier or hot chili peppers to give it a spicy kick. However, these ingredients are optional.
Making ajvar takes a lot of time and hard work, and preparing one batch is a multi-day process.
First, the peppers are roasted over a wood-fire until their skins are charred. Next, each pepper is peeled by hand. Then the stems and seeds are removed. The roasted peppers are then placed in a covered pot for 20 to 30 minutes, allowing the steam to soften them further.
