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Serbski ajwar - AFP (24)

EN_01281612_0171 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC A Bosnian woman bakes red peppers to prepare ajvar on September 24, 2017, in Ljetovik, near the Central-Bosnian town of Kiseljak. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ELVIS BARUKCIC
EN_01281612_0172 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC A Bosnian woman bakes red peppers to prepare ajvar on September 24, 2017, in Ljetovik, near the Central-Bosnian town of Kiseljak. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ELVIS BARUKCIC
EN_01281612_0173 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC A Bosnian woman bakes red peppers to prepare ajvar on September 24, 2017, in Ljetovik, near the Central-Bosnian town of Kiseljak. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ELVIS BARUKCIC
EN_01281612_0174 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC A Bosnian woman bakes red peppers to prepare ajvar on September 24, 2017, in Ljetovik, near the Central-Bosnian town of Kiseljak. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ELVIS BARUKCIC
EN_01281612_0175 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Bosnian people bakes red peppers to prepare ajvar on September 24, 2017, in Ljetovik, near the Central-Bosnian town of Kiseljak. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ELVIS BARUKCIC
EN_01281612_0176 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Bosnian people bake red peppers to prepare ajvar on September 24, 2017, in Ljetovik, near the Central-Bosnian town of Kiseljak. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ELVIS BARUKCIC
EN_01281612_0177 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC A Bosnian woman peel roasted red peppers to prepare ajvar on September 24, 2017, in Ljetovik, near the Central-Bosnian town of Kiseljak. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ELVIS BARUKCIC
EN_01281612_0178 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC A Bosnian woman bakes red peppers to prepare ajvar on September 24, 2017, in Ljetovik, near the Central-Bosnian town of Kiseljak. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ELVIS BARUKCIC
EN_01281612_0179 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC A Bosnian woman bakes red peppers to prepare ajvar on September 24, 2017, in Ljetovik, near the Central-Bosnian town of Kiseljak. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ELVIS BARUKCIC
EN_01281612_0180 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Bosnian women bakes red peppers to prepare ajvar on September 24, 2017, in Ljetovik, near the Central-Bosnian town of Kiseljak. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ELVIS BARUKCIC
EN_01281612_0181 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Bosnian women pack freshly cooked ajvar into glass jars on September 24, 2017, in Ljetovik, near the Central-Bosnian town of Kiseljak. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ELVIS BARUKCIC
EN_01281612_0182 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Bosnian women pack freshly cooked ajvar into glass jars on September 24, 2017, in Ljetovik, near the Central-Bosnian town of Kiseljak. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ELVIS BARUKCIC
EN_01281612_0183 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Bosnian women pack freshly cooked ajvar into glass jars on September 24, 2017, in Ljetovik, near the Central-Bosnian town of Kiseljak. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ELVIS BARUKCIC
EN_01281612_0159 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Stevica Markovic harvests his own grown peppers in Brestovac, village near the south Serbian town of Leskovac, on September 25, 2017. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ANDREJ ISAKOVIC
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EN_01281612_0160 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Stevica Markovic harvests his own grown peppers in Brestovac, village near the south Serbian town of Leskovac, on September 25, 2017. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ANDREJ ISAKOVIC
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EN_01281612_0161 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Stevica Markovic and his wife Suncica, fill a jars with "ajvar" in their kitchen in Brestovac, village near the south Serbian town of Leskovac, on September 25, 2017. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ANDREJ ISAKOVIC
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EN_01281612_0162 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Stevica Markovic and his wife Suncica, fill a jars with "ajvar" in their kitchen in Brestovac, village near the south Serbian town of Leskovac, on September 25, 2017. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ANDREJ ISAKOVIC
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EN_01281612_0163 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Stevica Markovic fills a jar with "ajvar" in his kitchen in Brestovac, village near the south Serbian town of Leskovac, on September 25, 2017. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ANDREJ ISAKOVIC
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EN_01281612_0164 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Stevica Markovic and his wife Suncica, fill a jars with "ajvar" in their kitchen in Brestovac, village near the south Serbian town of Leskovac, on September 25, 2017. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ANDREJ ISAKOVIC
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EN_01281612_0165 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Stevica Markovic bakes peppers in preparations of "ajvar" in their kitchen in Brestovac, village near the south Serbian town of Leskovac, on September 25, 2017. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ANDREJ ISAKOVIC
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EN_01281612_0167 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Stevica Markovic holds a bucket full of his own grown peppers in Brestovac, village near the south Serbian town of Leskovac, on September 25, 2017. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ANDREJ ISAKOVIC
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EN_01281612_0168 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC This picture shows a jar of homemade "ajvar", popular relish made of red peppers, in Brestovac, village near the south Serbian town of Leskovac, on September 25, 2017. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ANDREJ ISAKOVIC
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EN_01281612_0169 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC Stevica Markovic and his wife Suncica, bake peppers in preparations of "ajvar" in their kitchen in Brestovac, village near the south Serbian town of Leskovac, on September 25, 2017. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ANDREJ ISAKOVIC
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EN_01281612_0170 AFP
TO GO WITH AFP STORY BY RACHEL O'BRIEN WITH RUSMIR SMAJILHODZIC A farmer shows his peppers in Brestovac, village near the south Serbian town of Leskovac, on September 25, 2017. It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families prepare the region's best-loved relish. Slathered on bread, nibbled with cheese or served alongside meat dishes, "ajvar" has for generations filled the shelves of winter pantries -- and the rich spread's production is a matter of no little pride. / AFP PHOTO / ANDREJ ISAKOVIC
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