A favorite of Balkan and Eastern European cuisine: Ajvar sauce

Ajvar sauce is made with varying amounts of red bull's horn peppers, chili peppers, eggplant, and garlic, depending on personal preference.

Before being pureed, the vegetables are typically roasted over a wood fire, which adds a pleasant smokiness to these sweet yet tangy flavors, making it a perfect accompaniment to grilled meats.

Taking its name from the Turkish word for caviar, it is claimed that ajvar was created by the lower classes who wanted to replicate the appearance and taste of caviar using cheaper ingredients.

Until the 19th century, Belgrade and other locations along the Danube River had a well-developed caviar production, but production dropped significantly after the 1890s due to labor disputes.

IT WAS ALEXANDER THE GREAT'S FAVORITE

Shortly after it was invented, Belgrade restaurants added ajvar to their menus as a substitute for caviar. On the other hand, there is also a widespread belief that ajvar is much older than this. It was so old that it was allegedly Alexander the Great's favorite, and it was undoubtedly invented in Macedonia, where he traveled north.

Although it is believed that ajvar has Macedonian origins, the first recipe for ajvar can be found in Katarina Popovic Midzina's 1887 cookbook, Veliki Srpski Kuvar, which had several editions.

The recipe states that ajvar is made with peppers, eggplant, onions, garlic, vinegar, oil, and salt.

Today, ajvar is a staple food consumed in Serbia and throughout the entire Balkan peninsula, where similar delicacies have developed alongside ajvar, such as pindjur and ljutenica, which include eggplant and tomatoes in addition to peppers.