Turkish-Cypriot Cuisine
North Cyprus  


Ceviz Macunu (Green Walnuts in Syrup)

  • Ceviz Macunu (Green Walnuts in Syrup) 100 green walnuts -peeled
  • 800 gr (4 cups) sugar
  • 100 almonds -peeled
  • 6-7 cloves
  • Juice of 2 and a half lemons

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.

Cook the walnuts on low heat until the syrup thickens. Add the juice of lemon and allow them to cool. Place them in sterilised dry jars with lid. It can be stored, in cool place, for up to one year.


  • Vegetarian dishes have been marked with sign
  • Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
  • Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.
  • Jemal, H., Cyprus Today, various.

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