Aivar – Ajvar mild

Aivar made from roasted bell peppers and eggplant, mild and smoky

Aivar, also known as Ajvar, is a Macedonian vegetable spread made from roasted red bell peppers and eggplant, refined with sunflower oil and salt. Not a mass-produced item from the refrigerated aisle, but a handmade product from the Pelagonia cooperative in southwestern North Macedonia.

Aivar is a mild puree of roasted bell peppers and eggplant in a 314g jar, produced by the Pelagonia cooperative in the Pelagonia valley in southwestern North Macedonia. Around 650 families supply their harvest for this product, which is roasted over an open fire, peeled by hand, and processed into a delicately seasoned paste. Let yourself be surprised by this Balkan classic, which is a staple in every Macedonian household.

Fruity, velvety, and smoky all at once

The paste smells of grilled bell peppers and tastes fruity and sweet, with a fine roasted note and a hint of smoke. The eggplant adds depth without stealing the show from the sweetness of the peppers.

On the palate, the puree is fruity, velvety, and smoky at the same time. It loves contrasts: it unfolds its full warmth on salty sheep's milk cheese or creamy Pecorino, and a generous spoonful goes perfectly with fish like sea bream.

It has a vibrant brick-red color, and its texture remains coarse enough that you can recognize individual roasted bits of pepper – not a smooth-pureed ketchup, but genuine craftsmanship in a jar that tastes of its origins.

On flatbread, with feta and grilled lamb

On warm flatbread, Aivar melts together with sheep's milk cheese to create one of the simplest breakfasts in the Balkans. The paste also makes a great spread for sandwiches, in falafel wraps, or as a dip for fried potatoes, and kofta or lamb skewers from the grill get a smoky companion with a spoonful of it.

The Israeli-British chef Yotam Ottolenghi stirs it into his shakshuka, and Jamie Oliver Magazine recommends it with pasta and rice dishes. Those who prefer it fiery can find the same recipe with hot peppers in Pelagonia's Hot Aivar. Both varieties are available on our shelves alongside other vegetable spreads and creams. Even cold from the fridge, the paste is a reliable companion for a picnic or for the pantry when you need to be quick and still want Balkan flavor on your plate.

650 families and a summer full of smoke

Philip Evans moved from England to North Macedonia in 2009 and, together with his partner Andrej, founded the brand Pelagonia in 2012 to make the recipe of his new home known. What started as an idea between two friends is now sold in about 20 countries, from London to Skopje.

In late summer, when the bell peppers have reached their full red color, the smallholder families from the Pelagonia valley deliver their harvest to the cooperative. The pods are roasted over an open fire until the skin is black, peeled by hand, and processed with roasted eggplant: 70 percent bell pepper, 20 percent eggplant, plus sunflower oil and salt, and nothing else.

This is only possible because North Macedonia enjoys many sunny days per year and the region's bell peppers are known throughout the Balkans for their sweetness. There, the harvest time itself is considered a kind of fifth season, so important is Aivar to the pantry – and long since to the trendy restaurant kitchens of Skopje. A recipe with three ingredients – that’s all it takes to feel right at home on the plate.