Ajvar - The great Macedonian winter food (Ajvar chronicles, part X)

And, with this contribution, we have arrived to the final episode of the Ajvar Chronicles. Exactly two weeks after the big Ajvar Day itself. All of the stages in the recipe are described and pictured in the blog entries of the last two weeks. The only thing that might be missing is a better view of the paprikas needed to make up 60 kilo of them. And, of course, to get a better picture of what ajvar is about, a handy description of the recipe won't hurt as well.

However you may like to look and description of the ajvar, it is by far best experienced if you come and eat it yourself. The ajvar appears to be available in the country all year round. Though, the main season for eating ajvar seems to be October - March.

The lot.


The recipe.

Enjoy the food!

P.S. Found out that the name 'ajvar' has become a registered trademark. It is like having 'chicken curry' or 'sushi' registered. The latter being virtually impossible, the 'ajvar' case was simply granted. The best part is that it's not in Macedonian hands. No, it's Slovenian. As a result, when you see the jars of ajvar in shops, you'll see it being labelled as 'ajver'. In Macedonian it looks like this: 'ајвер' instead of 'ајвар'.