Delavnica Ajvarijada

Delavnica Ajvarijada




Namen

Naučiti se pripraviti tradicionalni makedonski ajvar 

Cilj

Domov prinesti par kozarcev domačega ajvarja

Priprava

Vnaprej se moramo dogovoriti, kdo bo zagotovo prisoten in kakšen bo delež paprik v končnem loncu. Skupna količina sestavin v loncu je 35 kg paprike in 5 kg jajčevcev v surovinah. Po vseh opravljenih postopkih dobimo 1/3 količine ajvarja na kozarec. Če na primer začnemo s 40 kg sestavin, bomo na koncu imeli največ 15 kozarcev (600 g) (odvisno od vsebnosti vode v sestavinah). Zato poskrbite, da ne presežemo te omejitve in se tudi dogovorite, koliko vsak udeleženec prinese za mizo. Če moram preveč poenostaviti, za vsake 3 kg surove paprike dobite kozarec ajvarja.

Sestavine

  • Paprike (80 %) delež
  • Jajčevec (15%) delež
  • Jedilno olje (4%) delež
  • Delež soli, sladkorja, kisa (1%)

Dnevni red 

1. dan (sobota):

Zgodaj zjutraj (recimo okoli 9. ure) na štedilniku spečemo paprike. To običajno počnejo moški. Pijemo piva ali rakijo, strmimo v ogenj in razmišljamo o življenju.

Opoldne, okrog 12 so sestavine pečene in čas je, da jih olupimo. To običajno počnejo ženske. Če so si ženske nohte uredile prejšnji dan, se lahko opravičijo s predložitvijo nadomestnega lupilca in potrdilom iz salona za nohte, ne starejšim od 3 dni. Za gin tonik bo poskrbljeno. Po tem pustimo sestavine cediti čez noč.

2. dan (nedelja):

Ne tako zgodaj zjutraj (okrog 10) zmeljemo vse v loncu, ta proces poteka danes hitro (zahvaljujoč električnim mlinčkom, približno 15 minut), tako da pomoč ni potrebna, gostitelji bodo to storili namesto vas (razen če želite videti kako škripi paprika, ni za tiste s slabim srcem).

Zgodaj opoldne (recimo okrog 11) se postopek začne. Lonec se lotimo kuhanja in praženja. Zberemo se ob štedilniku ob pripovedovanju, pitju piva, pripravi kruha za testno degustacijo (preverjanje slanosti). Če bi si kdo od gostov upal prinesti domač kruh, bi bilo tudi to super (oziroma tudi kruh iz Tuša velja). In ja, kakovosten domač ajvar jemo na kos kruha, ne na čevape.

Ta postopek kuhanja ajvarja zahteva čas (3-4 ure) in potrpežljivost, zato prinesite svoje najboljše zgodbe in šale, se usedite in se morda ponudite, da občasno premešate lonec, da si kapitan malo oddahne. Med kuhanjem bodo stvari brizgale, zato vam najnovejša oblačila ne pomagajo, le ustvarja izgovore, da preskočite vadnico. Prinesite svoje čiste kozarce. Nekaj ​​jih imamo, ampak premalo.

Popoldne (okoli 15.00) kuhano vsebino pospravimo v kozarecev. Vsi zadovoljni, lahko okusite produkt 2 dni dela, potu in solz. Vendar je to izkušnja kot nobena druga, to vam obljubim. Nato vsi pijani in veseli odidejo domov z izjemno izkušnjo in veliko zgodbo za pripovedovanje za prihodnje generacije.

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