Roasted Red Pepper Spread

A Macedonian specialty! Hand peeled red peppers are roasted in an oven and mixed with roasted eggplant and garlic. This mild, piquant vegetable spread goes perfectly with breads (we recommend French baggette), cheese and crackers, white meats, fish, or as a side dish all by itself.

Spicy Roasted Red Pepper Spread

A Macedonian specialty! Hand peeled red peppers and hot red fefferoni (a type of Mediterranean chili pepper) are roasted in an oven and mixed with roasted eggplant and garlic. This suprisingly spicy vegetable spread goes perfectly with breads (we recommend French baggette), cheese and crackers, white meats, fish, or as a side dish all by itself.

Our top selling item three years running! These high quality red bell peppers are grown from specially selected seeds in only the best soil to guarantee their color, flavor, and aroma. They are then garlic roasted and marinated with a special blend of white vinegar and sunflower oil to create some of the best peppers that you'll ever eat!

Perfect in sauces, with sandwiches, cheese steaks, or diced over rice.

We take high quality red bell peppers, marinate them with a special blend of white vinegar and sunflower oil, and then stuff them full of creamy soy cheese and spices.

Give it away now! Cherry peppers are a cousin to the common bell pepper, growing to resemble a large, juicy cherry. Our grilled cherry peppers are quite juicy and, although not face melting, they do possess a potent bite to them. Perfect for antipasto, salads, sauces, meats, and hours d'oeuvre.

Fefferoni peppers are a very popular chili pepper used in the Mediterranean/Balkan region. These fefferoni peppers are quite mild in flavor, but do have a lingering bite. Their flavor is really brought out by using them to make salsa, enchiladas, sauces, and, of course, lutenica.

Great peppers for sandwiches, salads, and to spice up chopped meat.

Fefferoni peppers are a very popular chili pepper used in the Mediterranean/Balkan region. We took our favorite yellow peppers and grilled them with a little garlic and spices. Their flavor is really brought out by using them to make salsa, enchiladas, sauces, and, if you are brave, mixing with some cheese and onions and putting them into a cheese steak.

These are the hottest peppers that we offer; fresh, grilled, off-the-vine cayenne peppers marinated with garlic, parsley, light sunflower oil and white vinegar. These delicious peppers are perfect for the discerning spice connoisseur, and go very well with sandwiches, grilled meats, pasta sauces, and added perk to your salads.

The choice of "zesty" as an adjective here is completely dead-on; these multi-colored, grilled and marinated peppers are slightly sweet with a distinct, tangy bite. Perfect for sauces, sandwiches, stir fry, and cheese steaks.

Balkan tomato peppers are nothing more than bell peppers that have grown into the squat girth of a tomato shape, which are perfect for stuffing with vegetables, sauces, meats, spices, or a combination thereof.

We take high quality banana or pepperoncini peppers, marinate them with a special blend of white vinegar and sunflower oil, and then stuff them full of creamy soy cheese and spices. These babies are HOT.

We take high quality squat tomato peppers, marinate them with a special blend of white vinegar and sunflower oil, and then stuff them full of creamy soy cheese and spices.

Balkan tomato peppers are nothing more than bell peppers that have grown into the squat girth of a tomato shape. We've stuffed these peppers with our popular sour cabbage, creating an interesting appetizer or side dish for grilled meats.

These short, hot pepperoncini peppers are from the Somborka region of Macedonia. Known commonly in the United States as banana peppers, Tuscan, or wax peppers.

We take high quality banana or pepperoncini peppers, marinate them with a special blend of white vinegar and sunflower oil, and then stuff them full of creamy soy cheese and spices.

Due to popular demand, we bring you own very own fresh sauerkraut, using our own delectable cabbage and a special blend of spices. Try some as a side dish with your favorite meats, and makes a particularly tasty dish along side beef ribs.

A unique twist on most polarizing vegetable ever; broccoli marinated with garlic and spices in a light oil and vinegar mix. Crunchy and full of taste, our broccoli would do a body good if eaten as a snack, a side with rice, or mixed with grilled chicken and peppers in a wonderful stir fry.

The best aubergines we could find, sliced and marinated in white vinegar, sunflower oil, garlic, and parsley. Makes a great addition to sandwiches and salads.

Cultivated beta vulgaris (beetroot); deliciously sliced Mediterranean beets marinated in white vinegar.

Fun Fact Friday: Since Roman times, beetroot juice has been considered an aphrodisiac.

Also known as sataraš, Djuvech (DOO vetch) or gjuvetch, is a Balkan dish that takes whole roasted red bell peppers, eggplant, carrot, and onion, chops them up, then mixes them with a sauce made from tomatoes, sunflower oil and fresh ground pepper.

The result is a delictable, meatless stew perfect for those counting carbs and calories.

Roasted Eggplant Spread

We make our babaganush old style with a modern twist. We hand grind the eggplant after roasting it to remove the skins, then we combine it with proper spices and a bit of roasted pepper. Our only twist is we do not add tahini; rather, we use the more healthy sunflower oil which brings out the eggplant in taste.

Our first recipe, this ajvar is made in larger batches by machine, processed to thicken it, and carries with it a more distinct flavor. Wonderful if used in cooking.

Our first recipe, this ajvar is made in larger batches by machine, processed to thicken it, spiced with diced fefferoni peppers, and carries with it a more distinct flavor. Wonderful if used in cooking.

Serbia's finest black olives, whole, with pits.

Serbia's finest green olives, pitted for stuffing with peppers, pimentos, meats, and/or cheeses.

Crispy baby pickles perfect for salads, sandwiches, snakcs, or antipasti.