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RED WINE VINEGAR
The mystical taste of this vinegar is obtained through acetous fermentation of red wine produced from BOZCAADA grapes at hygenic condition without using sulphur.

During the process, sugar in grape juice is converted into %11.6 alcohol by natural fermentation and kept in oak barrel for one year. Consequently alcohol is converted into %5.5 acetic acid by natural acetous fermentation. Our product is bottled with hand after pasteurization and filtering.
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Leeks in Olive Oil

1 kg Leeks
4 tbs Extra virgin olive oil
2 Carrots, halved & slced
2 tbs Uncooked rice
1 teas Sugar
2 teas Salt
Juice of half lemon
2 glass of water
½ teas cummin
½ teas thyme

Trim leeks. Remove a few of the outer layers. Slice 3/4" thick, discard
tough green leaves. Wash well in several changes of water.
In a large pan, put all ingredients. Cover and cook
very gently for 45 minutes, shaking the pan occasionally and checking
the liquid. Add more water if necessary. When fully cooked, it should be
very moist but not watery. Garnish with parsley. Serve cold with lemon juice.
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