Found and interesting blog about making ajvar in Macedonia. The author indicated it was made with beef, but I don’t think I’ve ever heard of that. Every time I’ve had ajvar it was during posti, so it couldn’t have meat in it right? I may just be confused, and further confusing myself the more I think about it, so that’s all.
He has another post on rakija. Could it be that I have found another seeking truth and understanding of the Eastern Europe enigma?
It’s a short read, but good.