 Macedonian embroidered peppers | |
| Alternative names | Vezeni piperki |
|---|---|
| Course | Meze, side dish |
| Place of origin | North Macedonia |
| Main ingredients | Peppers |
Embroidered peppers (Macedonian: Везени пиперки, romanized: Vezeni piperki or Macedonian: Нарезнени пиперки, romanized: Narezneni piperki), also known as engraved peppers, is a traditional Macedonian meze made of fresh, dried or condimented peppers of the Capsicum annuum species threaded on a string.
Background
Peppers are a staple ingredient of Macedonian cuisine. Capsicum annuum of the Capsicum species exist in several different landraces in North Macedonia and in neighbouring Kosovo, Albania and Serbia. Embroidered Macedonian peppers have a specific fruit appearance, taste and use and there are several different landraces. There are approximately 789 pepper samples, 204 of which are embroidered peppers.
Method of preparation
Fruits of peppers are threaded together on strings and left on balconies or in attics to be dried. They are also found in urban areas of the country or are sold in local green markets. Bukovec, or Bukov piper, is a spice made from roughly crushed red peppers.
See also
References
- ^ Jankulovska, Mirjana; Ivanovska, Sonja; Sandeva Atanasova, Nadica (April 2020). "Macedonian Autochthonous Varieties: Embroidered Peppers (Capsicum annuum L.)". Journal of Agricultural, Food and Environmental Sciences. 73. Ss. Cyril and Methodius University of Skopje, Faculty of Agricultural Science and Food in Skopje: 75–82. doi:10.55302/JAFES19731075j.
Further reading
- Sandeva Atanasova, Nadica; Jankulovska, Mirjana; Ivanovska, Sonja (2021). "Genetic diversity of Macedonian embroidered pepper (Capsicum spp.) based on fruit morphological traits". ISHS Acta Horticulturae 1320 (1320): 33–40. doi:10.17660/ActaHortic.2021.1320.4. Retrieved 30 April 2022.
- Sandeva Atanasova, Nadica; Jankulovska, Mirjana; Ivanovska, Sonja. "Variability of fruit traits in Macedonian embroidered pepper genotypes". Macedonian Journal of Ecology and Environment. 23 (1). Retrieved 30 April 2022.
