by | Aug 6, 2014 | Vegetable dishes

Ajvár is a Serbian sauce, but it becomes more and more popular in Hungary. It’s made from red pepper, aubergine and garlic, served with roasted meats, used to flavor salads or simply spread on a toast. The reason why I share its recipe is that it’s a perfect choice even for those who aren’t big fans of eggplant like me. I had been looking for a solution for several years how to prepare eggplant in an “edible” way before I finally hit upon ajvár. I must confess I love it. Its smoky, piquant taste completely enchanted me.

Ajvár – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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