Kapari (Capers)
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Kapari (Capers)
Kapari (Capers)

Kapari is the pickled tender leaves, buds and seed pods of wild capers, usually foraged in rocky and mountainous areas during the spring months.

Preparing them requires a time-consuming process of removing the thorns, soaking the capers in water in a dark place for four days; removing the murky water and soaking them in fresh water again until the stems turn a darker green colour. After that, they are soaked in brine and then in wine vinegar to pickle.

Kapari leaves are served as a side dish for many types of meals or as part of a meze. The buds and seed pods are used to enhance many cooked dishes, or as a topping on a fresh Cypriot salad.


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