Turkish-Cypriot Cuisine
North Cyprus  


Turunē Macunu (Bitter Oranges in Syrup)

  • Turunē (Bitter Oranges) 20 bitter oranges
  • 1.5 kg sugar
  • 675 ml cold water
  • 2 table spoons lemon juice
  • ½ tablespoon vanilla sugar

Turunē Macunu (Bitter Oranges in Syrup) 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.


  • 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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