Kaymak

Kaymak, kajmak, or kaimak is a creamy dairy product, similar to clotted cream, made in the Balkans, Turkey, the Middle East, Central Asia, Iran, Afghanistan, and India. It is made from the milk of water buffalos in the East or of cows in the West.

The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact due to milk protein fibers) and a rich, mildly sour taste (depending on how long it matured).

Ajvar

Ajvar (Macedonian: Аjвар)(pronounced [ˈaɪvar]) is a Macedonian paprika relish made principally from red bell peppers, with eggplant, garlic and chili pepper. It is predominantly popular in the Balkans, mainly in Macedonia. Depending on capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet, piquant (the most common), or very hot. The oldest and most crucial form of this recipe can be dated back to the 17th Century.

Ajvar is part of the so-called "zimnica" (winter foods), which include pickled chili peppers, pickled tomatoes, and anything else that can fit in a jar that gets prepared just before winter.