Name: North Macedonian Ajvar with Fermented Dough Base
Total time: 60 min
Yield: 6 servings
Cuisine: North Macedonian
Ingredients: 3 red bell peppers; 1 eggplant; 2 tomatoes; 1 onion; 4 cloves garlic; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon paprika; 1/2 teaspoon sugar; 200g fermented dough (such as sourdough); 1 tablespoon water; 1 teaspoon olive oil

North Macedonian Ajvar with Fermented Dough Base

A traditional spicy and smoky vegetable spread made from roasted peppers, eggplant, and garlic, served with a fermented dough base for added texture and depth.

60 minutes6 servings

Method

Preheat oven to 200°C (400°F).
Cut peppers, eggplant, tomatoes, and onion into pieces.
Toss with olive oil, salt, paprika, and sugar.
Roast for 25-30 minutes until softened and slightly charred.
Cool slightly, then blend with garlic until smooth.
In a separate bowl, mix fermented dough with water and olive oil to form a soft dough.
Knead the dough for 5 minutes until smooth and elastic.
Let the dough rest for 15 minutes to allow fermentation to develop flavor.
Shape the dough into small rounds and cook on a hot skillet until golden brown on both sides.
Serve the ajvar with the warm fermented dough rounds.