Ceviz Macun

🧆Ceviz Macun Recipe – Traditional Green Walnut Preserve from North Cyprus

Ceviz Macun is one of the most beloved traditional sweets of North Cyprus. This delightful preserve is made from whole young green walnuts, carefully prepared and slowly simmered in a fragrant sugar syrup. Known locally as a macun tatlısı (sweet preserve), it’s not only a delicious treat but also a cultural treasure, usually served to guests with Turkish coffee or a glass of water.

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❓What is Ceviz Macun?

Ceviz Macun is a traditional Cypriot preserve made from unripe green walnuts. Each walnut is carefully peeled, soaked, and boiled multiple times to remove bitterness before being cooked in a sweet, spiced syrup. The result is a glossy, jewel-like sweet with a tender bite and rich nutty flavour.

In North Cyprus, it’s often made in summer when green walnuts are in season, and families prepare jars to enjoy throughout the year. It’s a symbol of Cypriot hospitality and is usually served on a small plate with a fork or spoon to visitors.
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🥗Ingredients for Ceviz Macun

To make about 20–25 pieces of Ceviz Macun, you’ll need:
• 20–25 unripe green walnuts (picked before the shell hardens, usually in May–June)
• 1 tablespoon lime powder (calcium hydroxide, for firming)
• 1 kg granulated sugar
• 1 litre water
• Juice of 1 lemon
• 3–4 cloves (optional, for aroma)
• 1 small stick of cinnamon (optional)

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👨‍🍳Step-by-Step Recipe for Ceviz Macun

Step 1 – Preparing the walnuts
• Using gloves (to prevent staining), peel the outer green skin of each walnut carefully.
• Make small pricks in each walnut with a needle or fork to help the bitterness escape.
• Place the peeled walnuts in cold water immediately to stop them turning black.

Step 2 – Soaking process
• Change the soaking water twice daily for 7 days. This removes the natural bitterness.
• On the final day, dissolve lime powder in water, add the walnuts, and leave for 6–7 hours.
• This helps them keep their shape during cooking.
• Rinse thoroughly in cold water several times to remove all traces of lime.

Step 3 – Boiling the walnuts
• Boil the walnuts in fresh water, then drain.
• Repeat this boiling process 2–3 times until the bitterness has gone.
• Drain the walnuts and set aside.

Step 4 – Making the syrup
• In a large pot, combine sugar and 1 litre of water.
• Add cloves and cinnamon if using, then bring to a boil until slightly thickened.
• Add the walnuts to the syrup
• Simmer on low heat until they absorb the syrup and turn glossy (about 1–2 hours).

Step 5 – Finishing
• Add lemon juice in the last 10 minutes of cooking to prevent crystallisation.
• Allow to cool completely before transferring to sterilised jars.

📝Tips for Perfect Ceviz Macun
• Always wear gloves when peeling walnuts – the juice stains hands and clothes.
• The soaking and boiling process is key – don’t rush it, or the preserve will be bitter.
• Store in sterilised jars in a cool, dark place. Properly sealed, Ceviz Macun can last up to a year.
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🍽️How to Serve Ceviz Macun

In North Cyprus, Ceviz Macun is traditionally served on a small dish with a fork, alongside Turkish coffee or cold water. It’s also a lovely addition to cheese platters, or even served with creamy yogurt for a modern twist.
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😋Why Try Ceviz Macun?

Making Ceviz Macun is more than just cooking – it’s connecting with Cypriot heritage. This sweet preserve symbolises hospitality, patience, and the art of traditional food preparation. If you want to bring a taste of North Cyprus into your home, this recipe is the perfect place to start.
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🌸Final Thoughts

Ceviz Macun is a true taste of Cyprus – sweet, nutty, and steeped in tradition. Though it takes time and patience to prepare, the result is well worth it. Whether you’re serving guests or enjoying a spoonful yourself, this walnut preserve brings the warmth of Cypriot culture straight to your table.