What do you eat with Ajvar?
I picked up a jar of this incredible Serbian salsa, if you will, and quickly became enamoured of its red-hot color, silky texture and complex flavor. I came up with many ways to use it even though it was pretty good spooned straight from the jar into my mouth.
I began to wonder how it was really intended to be used. That's where Google came in handy. I found this post and learned that it's used as a condiment for a meaty sandwich called cevapcici. In August I tried my hand at making homemade ajvar (pronounced eye-var) but discovered I liked the store bought version better. Instead of canning it, as I had originally intended, I threw it into the freezer in small portions because this stuff is HOT. I knew I needed some cevapcici to go with the stuff but it took me until now to round up all that meat. I generally buy meat at the farmers' market because it's more reasonably priced for local, humanely raised meat. I'd buy the beef but the lamb lady wouldn't have any ground meat that week but then we'd use the beef for burgers and then the pork people would only have pork sausage left, etc.
After market this Saturday, I knew I'd scored the trifecta and had all the meats I needed. The recipe I used is from the Frugal Gourmet and can be found here (it's pretty different from the recipe mentioned in the post above so there are two from which you can choose) I served them with homemade pitas, ajvar, and the yogurt sauce mentioned in by the Frugal Gourmet. These were so good. The hot ajvar was balanced out by the cool yogurt and the meat was very flavorful. I can't wait to try this next summer when we can cook them on the grill and serve them on grilled bread.