Pickled Cucumber: Gherkin type pickles are fermented in salt solution and served by adding special pickle juice and by aromatizing with garlic.
Pickled Pepper: "Fresh" mature peppers are fermented in salt solution and are washed after they become a pickle and served to the consumer with specially prepared pickle juice.
Pickled Small Hot Pepper: Small hot peppers are fermented in salt solution and are washed after they become a pickle and served to consumer in a special pickle juice solution.
Pickled Jalapeno Pepper: Jalapeno type peppers are fermented in salt solution and mature pepers are conserved and served in specially prepared pickle juice.
Mixed Pickles: Cabbage leaves, carrot, peppers, cucumbers are separately fermented and mixed at certain proportions and served with special pickle juice mixed with garlic.
Pickled Cabbage Leaves: Cabbage leaves are fermented in salt solution, are washed after they become completely mature, and served to consumers after adding special pickle juice and garlic.
Vine Leaves in Brine: Vine leaves suitable for stuffing are immersed in special salt solution and once they become mature, they are packaged and served to consumers.
Pickled Beetroot: Mature beetroots having intense colour and sweet taste which are suitable to make pickles, are cooked, peeled and cut into pieces and aromatized with garlic in a special pickle juice then served to consumer.
Bikla: Bikla is obtained with cauliflower, carrot, cucumber, celery, onion, curry sauce, mustard and ginger treated separately by a special process as to get the sauce and served to the customer. Bikla is consumed with sandwiches, steaks and meatballs accompanied by mushroom sauce. Also it is consumed as a starter dish. (Meze)
Pickled Octopus: Fresh octopuses are smashed against the ground and washed with a large amount of water as to clean them by getting them out of their shells. Then the octopuses are cooked, cut into pieces and put into jars and special pickle juice is added and the octopuses are aromatized with black pepper, bay leaf, olive oil.
Pickled Caper Buds : Buds having the size of a chickpea are reaped and immersed in water until its bitterness has been removed then is conserved with special pickle juice and finally served to consumers.
Pickled Capers : Fresh and thorn free caper sprouts are sweetened in pure water, packaged after adding special pickle juice and served to consumers.
Pickled Goosefoot: Is a wild herb seen in winter, collected, leaves are removed and matured in salt solution and conserved in special pickle juice after washing them, then packaged and served to consumers.
Pickled Stonecrop: Is a wild herb growing at the seaside. Reaped stonecrops are matured in salt solution, washed with a lot of water and put in special pickle juice, packaged and served to consumers.
Pickled Snail: Ramshorn Snails are collected in the region of Karpaz, boiled in water and the meat part is removed with a skewer after cooking. Then they are put in special pickle sauce and aromatized with bay leaf, black pepper and olive oil, then packaged and served to consumers.
Pickled Celery: Celeries are sliced, well washed, fermented in salt solution. Mature celeries are packaged within a special pickle juice then served to consumer.
Pickle Juice: Is prepared to make pickle and contains salt, vinegar, acetic acid, citric acid. It is reliable for pickles conserved at home and suitable for making pickles.
Black Olives: Harvested mature olives are put in salt solution or matured with salt in order to remove the bitterness and sweeten with the salt effect.
Honey: Honey is collected from hives in the regions dominated by vegetation called Maki. It is pure and conserves its nutritive value in its packaging.
Fig Jam: Mature figs are peeled and cooked with sugar and aromatized with vanilla. It is a natural additives-free product.
Strawberry Jam: Is a product made by adding sugar to strawberries collected at the end of the harvest season in which it yields its best aroma.
Plum Jam: The pips are removed from mature plums and then the plums are cooked with sugar. Suitable varieties of plums are used and packaged when hot.
Apricot Jam: Mature and suitable apricots are used for making jam. The pips are removed and apricots are cooked with sugar and packaged when hot without using any preservatives.
Orange Jam: Orange peels are barely grated in order to preserve its aroma and then cooked with sugar on low heat in order to conserve its aroma. Then, packaged when hot without using any preservatives.
Quince Marmalade: Quinces are cut into pieces then boiled and the obtained juice is cooked with sugar. It is a product with a delightful aroma.
Sour Cherry Jam: To obtain sour cherry jam mature sour cherries free of pips are cooked only with adding sugar.
Quince Jam: Grated quinces are cooked with sugar. It is a product with a delightful aroma.
Carob Molasses: Grinded carobs are soaked in water and then the juice derived from this is concentrated in order to produce carob molasses. It does not contain any additives.
Grape Molasses: It is a product derived from grapes free of pips and wastes that undergo a concentration process. It doesn't contain any additives.
Hawthorn Macun (Cyprus Sweet) (A special kind of fruit compote or candied fruit locally called 'Macun'): Hawthorns are well washed and cooked then the derived juice is cooked with sugar. It is a product which has marmalade consistency with a delightful aroma and also suitable for the definition of organic.
Tahini: Sesame seeds are treated with a special process by which tahini is obtained. It contains a high percentage of oil. Tahini is a product of sesame seeds which are transformed into a liquid state.
Halva: It contains sugar, tahini, Gypsophila, glucose, satuk acid, vanilla and it has varieties such as halva with cacao or pistachios.
Walnut Macun (Cyprus sweet): Immature walnuts are peeled, soaked in water in order to get rid of the bitterness and then cooked with sugar. This sweet is not very common in the world.
THIS CYPRUS SWEET AND AROMA SHOULD BE TASTED.
Aubergine Macun (Cyprus Sweet): Specially grown aubergines are peeled and after boiling they are cooked with sugar and become a delicious product by seasoning with clove and vanilla. YOU MUST TASTE IT.
Fig Macun (Cyprus Sweet) : Figs grown to the necessary size but not matured (black fig of Cyprus) are peeled and cooked with sugar. It is aromatized with added vanilla which produces a delightful taste.
Sour Orange Macun (Cyprus Sweet): The crust of mature sour oranges are grated with special graters, sliced and immersed in water for a while in order to remove its bitterness and then cooked with sugar and finally a delicious sweet with delightful aroma is produced.
Pumpkin Macun (Cyprus Sweet): Special pumpkins are peeled and sliced and then cooked with sugar. Vanilla is added in order to produce a delightful taste.
Watermelon Macun (Cyprus Sweet): The green part of the watermelon crust is peeled and then the crust is cut into pieces which are cooked with sugar and mixed with vanilla, which gives a wonderful taste.
Olive Macun (Cyprus Sweet): Green olives free from pips are cooked with sugar. It has a very different and delightful taste.
Quince Macun (Cyprus Sweet): Crust is peeled and the quince are sliced and soaked in sugar for a while then boiled and cooked. It has a wonderful aroma.
Bergamot Macun (Cyprus Sweet): Bergamot is a citrus fruit. Bergamot crusts are grated and sliced. The crusts then remain in water for a while and cooked with sugar. It is suggested to taste because it has a wonderful aroma.
Almond Macun (Cyprus Sweet): Peels of almonds are stripped out after they are soaked in water, and they are pasted and cooked with sugar, which gives a wonderful taste.
Date Macun (Cyprus Sweet): Thick special dates are stripped out from their pips and almonds are placed into the core of dates which are then cooked with sugar. This Cyprus sweet 'Date macun' is served to consumer as a very special product.
Tarhana: Thick bulgur is cooked with yogurt until it reaches the consistency of cooked rice. Then it is cut into pieces and dried in open space covered with veils.
Molehiya: Leaves stripped of their branches are dried on a clean space on sheets or special bunks protected from the sun. This is a very common dish in Cyprus.
Quail eggs: Quail eggs are boiled, their shells are peeled off and they are put into special pickle juice. These have more nutritive values than a normal egg.
Sliced black olive: Olives free from pips are sliced and put in salt solution for conservation.
Olive Paste: Olives free from their pips are crushed and packaged by adding a little bit of salt.
Green olives: Collected green olives remain in salt solution and get rid of their bitterness. These are put in salt solution and packaged in different jars.
Olive Oil: Normal mature olives are crushed and pressed and the juice got from this operation undergoes a centrifuge process separating oil and water. Olive oil is natural oil and is good for health.
Green Olive stuffed with pepper: Peppers are placed into the core of green olives and then put in salt solution.
Çakistes (Green Olives): Mature green olives are crushed and put into the water and then remain in a salt solution and when they become edible they are served with garlic, coriander, lemon and olive oil.