Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Bowl of rich red Ajvar spread with olive oil and fresh bread
Authentic Balkan Ajvar spread

Smoky Homemade Ajvar (Roasted Red Pepper Spread)

Author: Flavelo
Sauces and Gravies Recipes
Ajvar relies on two chemical processes: carbonization (charring skins) for smoky flavor and reduction (simmering) for texture. Unlike a simple puree, Ajvar is cooked down until the water content evaporates, leaving a concentrated oil emulsion of pepper and eggplant pulp. This technique gives it the shelf stability and intense flavor known as the 'caviar of the Balkans'.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Balkan

Ingredients

Equipment Needed

  • Food Processor: For achieving the right texture—you want it chunky-smooth, not a baby food puree.
  • Sheet Pan: For roasting the vegetables. Line with foil for easy cleanup.

Instructions

1 ✓

Roast the whole peppers and eggplant over an open flame or under a broiler until the skins are completely blackened.

Tip: Do not fear the black skin; it is essential. Without full carbonization, you won't get the smoky flavor, and peeling will be impossible.
2 ✓

Place the hot roasted vegetables in a bowl and cover tightly with plastic wrap. Let steam for 15 minutes.

Tip: The steam separates the flesh from the charred skin. Skipping this makes peeling a nightmare.
3 ✓

Peel carefully and remove seeds. Place flesh, garlic, and oil in a food processor. Pulse until chunky-smooth.

Tip: Resist the urge to rinse the peppers under water; you will wash away the flavorful roasted oils.
4 ✓

Transfer to a pot and simmer on low for 15-20 minutes to evaporate liquid. Stir in vinegar, sugar, salt, and lemon.

Tip: The Ajvar is ready when you drag a spoon through it and the track remains visible (oil separates from solids).

Recipe FAQ

Can I freeze it?
Yes, freeze in small jars. Leave headspace for expansion.
Canning?
You can water-bath can this, but ensure you follow USDA acid guidelines (add citric acid if needed).
Serving?
On bread with feta, as a dip, or as a sauce for grilled meats.

Ingredients

  • 4 large Red Bell Peppers
  • 1 medium Eggplant
  • 3 cloves Garlic
  • 3 tbsp Olive Oil
  • 1 tbsp White Vinegar
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tbsp Fresh Lemon Juice