Caper shoots and buds pickled in brine and vinegar, eaten as meze.
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Gathered wild from Cypriot stone walls in spring and jarred whole with the stems attached.
Kappari is a fermented & pickled from Cyprus: caper shoots and buds pickled in brine and vinegar, eaten as meze. Gathered wild from Cypriot stone walls in spring and jarred whole with the stems attached.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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