Food Name: Ajvar & Haydari Canapés	About: Ajvar, a Balkan-origin roasted pepper-eggplant paste, and Haydari, a traditional Turkish strained yoghurt dip, are combined on toasted baguette slices to create a fusion cold starter. This appetizer represents Kosovo–Türkiye culinary diplomacy through complementary flavour profiles and shared meze culture.
	Total Time: 2 h
	Pax: 10
	Ingredients
	For Ajvar 2000 g Red bell peppers 1000 g Eggplant 100 g Garlic 150 mL Olive oil 25 mL Grape vinegar 25 g Salt 10 g Black pepper		For Haydari 500 g Strained yoghurt 200 g White cheese (crumbled) 30 g Dill 20 g Fresh mint 20 mL Olive oil 5 g Salt 10 g Garlic For Service 3 pcs Baguette bread 150 g Cucumber (thin slices)
				Mise en Place Procedure: Preheat oven to 220 °C Wash all vegetables under running potable water Chill yoghurt at +4 °C Prepare cutting board + chef’s knife for fine chopping Slice baguette at 1.5 cm thickness, place on baking tray Set blast chiller to +4 °C for rapid cooling of roasted vegetables
	Requirements (Tools & Equipments)
	Fan-assisted oven (220 °C) 30 × 40 cm baking tray Hand blender (two-stage recommended)		Fine strainer/sieve Mixing bowls (2–3 L) Food safety gloves Instant-read thermometer
Stage	Procedure
1	Roast peppers & eggplants at 220 °C for 25–30 min until charred
2	Transfer to covered container for 10 min → steam → easy peeling
3	Peel skins, remove seeds, drain excess water
4	Blend roasted vegetables, garlic, salt, pepper, vinegar
5	Add olive oil gradually to emulsify Ajvar structure
6	Chill Ajvar to 10 °C before plating
7	Combine strained yoghurt, white cheese, finely chopped dill & mint
8	Add olive oil, garlic, salt → mix until smooth
9	Toast bread slices at 180 °C for 6–7 min
10	Spread Haydari (10–12 g each), top with Ajvar (20–25 g)
11	Garnish with cucumber slice
12	Serve immediately at 10–12 °C