(23 Oct 2024)
KOSOVO AJVAR DIP
SOURCE: ASSOCIATED PRESS
RESTRICTIONS:
LENGTH: 7:25
ASSOCIATED PRESS
Pristina, Krusha, Kosovo – 10 October 2024
1. Wide of villagers picking peppers
2. Close of hand-picking peppers
3. Various of pepper picking
4. Various of women cleaning peppers
5. Cleaned peppers with women in the background
6. SOUNDBITE (Albanian) Fahrije Hoti, owner of the Krusha Cooperative factory:
“Why ajvar? Making ajvar was a part of growing up for us. Families around Kosovo have always been making ajvar at home, for their own use.”
7. Various of pepper preparation for ajvar
8. SOUNDBITE (Albanian) Fahrije Hoti, owner of the Krusha Cooperative factory:
“Ajvar-making is difficult, especially for modern families who go to work and have no time to dedicate to preparing it in their apartments, which is why we decided to produce it, to do something different and offer it to the consumers who need it.”
9. Various of cleaned peppers on production line
10. Various of fires being stoked for ajvar preparation
11. Worker seen through steam
ASSOCIATED PRESS
Pristina, Kosovo – 10 October 2024
12. Wide of city center
13. Close of brown leaves
14. Fruit and vegetable market
15. Various of customers buying peppers
16. Jars of ajvar
17. Close of peppers in box
18. Wide of busy market
19. SOUNDBITE (Bosnian) Xhemila Shabani, market shopper:
“It is possible to find it, but one must make sure that it is proper ajvar. If you are not careful, you can end up with watery ajvar that sours quickly. Otherwise, you can find proper, long-lasting and solid ajvar. It depends on how it was made.”
20. Low angle of ajvar jars
21. SOUNDBITE(Albanian) Kaltrina Rexhepi, market vendor:
“Restaurants are trying to follow the tradition, so they must serve ajvar. Ordinary people have started abandoning the tradition of making their own ajvar and are looking to buy it.”
22. Wide of fruit and vegetable market
23. Wide of “Soma slow food” restaurant
24. Worker carrying box of peppers to kitchen
25. Various of chef Bujar Xerxa preparing peppers
26. SOUNDBITE (Albanian) Bujar Xerxa, owner and chef of “Soma slow food” restaurant:
“Ajvar pairs well with everything we serve. It is a very important part of our menu. Why don’t we buy it? We don’t buy it because making our own is part of our concept and we want to serve the real thing. When we make our own, we can take responsibility for it.”
27. Various of Xerxa roasting peppers
28. SOUNDBITE (Albanian) Bujar Xerxa, owner and chef of “Soma slow food” restaurant:
“We make sure to carefully follow the recipe. It is a simple recipe, but you must follow it to the letter and not rush things because the taste depends on fire and smoke. When we roast peppers the way you’ve seen us do, the smoke is what gives it its soul. The wood, the smell and the smoke of wood are components – they make a big difference in terms of taste.”
29. Wide of Xerxa behind grill
30. SOUNDBITE(Albanian) Bujar Xerxa, owner and chef of “Soma slow food" restaurant:
"If it is not made the way we made it here today, then it is not real ajvar – it’s something else. We make it in the same way our mother and grandmother made it, we follow the steps they handed down to us and it is therefore impossible for it not to turn out well.”
31. Various of cook preparing ajvar
32. Waiter serving ajvar to restaurant customers
33. Close of customer taking some ajvar from dish
34. Wide of restaurant
35. Restaurant seen through window
STORYLINE:
LEADIN
STORYLINE
Here, workers clean the peppers, removing stems, seeds, and any imperfections.
Find out more about AP Archive: http://www.aparchive.com/HowWeWork
Twitter: https://twitter.com/AP_Archive
Facebook: https://www.facebook.com/APArchives
Instagram: https://www.instagram.com/APNews/
You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/5ebd29395f2e4421ab851080c417d2e4
Author: AP Archive
Go to Source
News post in October 28, 2024, 3:04 pm.
Visit Our Sponsor’s:
News Post In – News
