Many of you know that we fell in love with ajvar on our trip to the Balkans. We ate it almost daily, and it’s become a regular menu item at home. We became so enamored with the delicious spread that we vowed to make our own when we got home.
Every traveler knows that one of the rewards of visiting new places is experimenting with regional foods. A vast array of local ingredients, herbs, spices and cooking techniques guarantee an almost limitless supply of new dishes to tempt the palate.
We’re inveterate shoulder-season travelers, which for us means that at some point in the autumn, we’re on the road – sometimes in the US, sometimes overseas. Last year’s trip was a month-long fall fling in the Balkans.
Our first trip to Europe was a whirlwind, 14-day, 6-country Eurail Pass-stoked attempt to see and do everything. Those were the days of boundless energy, endless curiosity, limited time, and scarce funds.
We were first introduced to Balkan cuisine in Sarajevo on a cold, wet, wintery day. That’s when we tasted Cevapcici – one of Bosnia’s favorite dishes.
“The Balkan Peninsula is one of the last relatively unexplored corners of Europe. But with a wealth of history, cultural and culinary treasures and great nightlife, it won’t be long before the region becomes the next travel hotspot.” —Lonely Planet