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Ajvar
Ajvar (, ; (ブルガリア語:aйвар); (マケドニア語:aјвар)) is a type of relish, made principally from red bell peppers, with garlic. It may also contain eggplant and chili peppers. Ajvar originates in the Macedonian cuisine, and was therefore long known as "Macedonian salad"〔 ".〔; ; 〕 It became a popular salad (side dish) throughout Yugoslavia after World War II and is nowadays popular in the Balkans.
Original homemade ajvar is made of roasted peppers, while some industrial producers use cooked peppers, which leads to a lower quality. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot.
The ajvar can be consumed as a bread spread or as a side dish.
==Origin and etymology==
The name ''ajvar'' comes from the Turkish word ''havyar'', which means "salted roe, caviar" and shares an etymology with caviar.〔Etimološki rečnik srpskog jezika I, 2003, s.v. ajvar〕 Prior to the 20th century, there was a significant local production of caviar on the Danube, with sturgeon swimming from the Black Sea up to Belgrade.〔Cf. Josip Pančić, Pisces Serbiae, 1860, 33; Mihailo Petrović, Đerdapski ribolov, 1941〕 Domestic ''ajvar'', meaning caviar, used to be a very popular dish in Belgrade homes and restaurants.〔Belgrade through the ages, Volume 7/1960, 61, 64; Dušan J. Popović, Beograd kroz vekove, 1964, 93, 215, 241〕 However, the domestic production of ajvar/caviar was not steady starting in the 1890s because of labor disputes, and eventually a special pepper salad was, with the sense for irony and an eye for production and serving and optical similarities between the two dishes, offered as a substitute in Belgrade restaurants under the name "red ajvar" or "Serbian ajvar" (crveni ajvar, srpski ajvar).〔Malcolm Burr, Slouch hat, 1935, 165; Lovett Fielding Edwards, Introducing Yugoslavia, 1954, 79〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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