North Cyprus Cousine - Desserts and Pastries

Turunc Macunu (Bitter Oranges in Syrup)

Ingredients

1.5 kg sugar
675 ml cold water
2 table spoons lemon juice
½ tablespoon vanilla sugar

Preparation

Slightly grate bitter oranges to remove the red colour which covers their skins. Without cutting the flesh itself, cut the peel off the oranges divided to four.

Remove the white pith from the inside of the skin and roll them. Tie with a strong string so that they remain rolled while cooking. Then place in a glassbowl of cold water and leave for 3-4 days.

Change the water daily. On the fourth day, place them into a large pan of boiling water. Cook for 20 minutes until they are soft. Drain them well.

Into a separate saucepan pour 3 cups of water and 1.5 kg sugar. Place the pan on heat and stir until the sugar is completely dissolved. When it starts to boil, add in the rolled skins and cook for 40 minutes until the syrup thickens. Shortly before removing the pan from the heat add lemon juice and the vanilla sugar. Let it cool and then transfer into dry jars with lid. Store in cool place for up to one year.

References
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.

North Cyprus Cousine - Desserts and Pastries

Ceviz Macunu (Green Walnuts in Syrup)

Ingredients

100 green walnuts -peeled
800 gr (4 cups) sugar
100 almonds -peeled
6-7 cloves
Juice of 2 and a half lemons

Preparation

With a small sharp knife cut the tough bony parts on both ends of each walnut. Put them into a bucket full of water for 7 days, changing the water daily. On the eighth day put them in water with a handful of lime stone dissolved in. Drain and wash them well. Into a large saucepan put enough water to cover them.

Place the pan on high heat and bring the water up to the boil. Then add the walnuts and cook for 10 minutes. Drain them well.

Place the pan again with fresh water, place it on heat, bring up to the boil and cook for 15-20 minutes. Drain and with a skewer make 2-3 holes on each walnut. Cook them again in freshly boiled water for 20-25 minutes and drain. Let them cool down in cold water with the juice of two lemons added. Drain and stuff each walnut from the cut ends with an almond and place them into an empty saucepan. Pour the sugar over the fruits and wait until they release their own water.

References
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.