A quirky little word of Oriental origin from way back, apparently close to the word “caviar” by its etymology, ajvar is both produced in a number of countries of the Balkans, almost all of which funnily enough in recent years have been vying to claim the exclusivity to the original recipe of this delicious, mouthwatering and most importantly nutritious victuals. In Serbia, however, there is no doubt that the “leskovački ajvar” owing to the centuries old tradition, the unique
