Hummus with zataar.
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Goose or Duck Liverwurst,
Doric Macedonian Feta,
Labneh with a little olive oil,
Goat cream cheese,
Boursin, La Vache qui rit,
18% sour cream with bagels,
Salmon mousse,
And anything with eggplant
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The ajvar recipe reminds me of a similar spread of Slavic origin (no peppers, however), the name of which roughly translates as “eggplant caviar”:
Eggplant, carrot, onion, garlic, herbs and seasonings sauteed until soft, then pureed.
I haven’t made the following recipe, but it sounds very close to what I recall and enjoyed:
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My DIL just brought me some of her mother’s “Acuka”,
and I just learned it might be about the same thing as muhammara!
Also, this to go with;
I got some pepper flakes/powder
And olive oil too!
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Yes. Love ajvar too. And also don’t understand why it isn’t more common. Turkish store near me only sells quite large jars, though, and it doesn’t keep well, in my experience.
Something I’ve been using as a spread is refritos - any variety. It’s used on the big Mexican tortas, of course, which is where I got the idea. Adds another flavor plus moisture for sandwiches with drier meats.
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