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The Nymphaeum of Kourion, which is one of the largest and most imposing monuments of its kind in the entire area of the Mediterranean, consists of one huge central structure -the Nymphaeum itself (45 X 15 metres) -surrounded by several rooms, of which only a few have been unveiled along its south side, built entirely with large, hewed lime-stones and decorated with elaborate architectural members, the main building of the Nymphaeum, which had both a decorative as well as a functional character, divided ...
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House of Gladiators Quite close to the city walls, there is a house known as the House of Gladiators. It is a large building of the 4th century BC with a central court, surrounded by four galleries, which lead to various rooms and to the baths compound. The entrance to the house was a stone-made flight of stairs on the north-eastern corner. It led to a smaller outdoor ...
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About 2,5 kilometres west of the area of Kourion's ancient city stands the temple of Apollo "Hylates". In it -being one of the main religious centres of ancient Cyprus -was worshiped the god Apollo, having the property of the God of the woods (Apollo "Hylates"). The surrounding area, which today is a nice grove, during the ancient times was a forest for deer. The Temple of Apollo, which is a part of the whole complex of ...
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A village of mixed population in the Limassol district. It is found about 14 kilometers west of the city of Limassol and 40 kilometers east of Pafos, connected with them by a modern intercity highway. The greatest part of its area is included in the grounds of the British base of Akrotiri-Episkopi. Episkopi is built on the foothill of ancient Kourion with a fertile plain stretching to the south, at a height of 60 meters, close to the west bank of the river Kouris and overlooking the bay of ...
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Cyprus Articles [ Anogyra Village in Limassol ]

Anogyra Village in Limassol

Anogyra is situated halfway between Limassol and Paphos ans it is only a 30 minutes drive from Limassol.

A small winding lane leading westwards from Evdhimou village takes you to the village. The journey takes you past deeply cut ravines and gnarled carob and olive trees and as the road swings upwards in a steep bend you are rewarded with the stunning view towards the Episkopi coast. You are some 470km above the sea level and only 10 km from the blue sea.

Around the next bend you come to the village’s spring named “Apikreni” which means not bitter. It is the most romantic monument in Anogyra. Recently cleaned and restored, its cool and refreshing water once served as a grateful resting point for a traveler venturing up the winding road to anogyra. Local tradition says that whoever drinks water from this spring will forever remain a resident of Anogyra-get married there-care for a drink?

A huge mass of steep rocks rises up on the side of the next bend, which leads to a vast plateau where the village is.

Anogyra consists of about 250 Greek – Cypriot inhabitants and 90 foreigners who have bought houses and are living there.

Anogyra is the only village in which the tradition of "pasteli" making still goes on (carob-honey and sesame pie).

PASTELI

"Pasteli" is basically made during the months between September and May since it is not easily shaped when there is heat. Large and thick locust-beans are selected for the making of "pasteli' so that they will have sugar.

After they are washed and dried, they grind them in the traditional olive-press. Afterwards they are placed inside large vessels of water for about 20 hours to soak. Then they put them in hampers that are placed upon an inclining plank.

Out of these hampers drips the juice of the locust-beans, which is called "sierepetti" (sherbet), eventually being gathered in large vessels. The "sierepetti" is then taken and a large copper pot, named "chartzin", is filled with it and placed upon the fire, stirring every now and then.

The stir it with a wooden dipper (that action called "koutalefko") for 6-7 hours until it thickens and turns into carob-honey. Out of this decoction they fill two buckets at a time and place it in another "chartzin" that is also placed on a fire. They stir it for about 4 hours until it thickens into a black, shapeless lump.

They place this lump upon a clean slab and wait awhile until it cools off. Afterwards they take a quantity of 1-2 kilos every time and put it upon a wooden pole that's on the wall. A woman then starts pulling it with deftness. She stretches it, turns it to a plat, and pulls it again until it acquires a blonde colour and becomes like golden. Finally it is placed in small kneading troughs ("skafidia").

In older times the various vendors, the so called "pastellades", would sell it, cutting it piece by piece with a tools named "smilari". Today the "pasteli" is sold in small nylon bags. Many families in Anogyra are in the "pasteli"-making business.

MUSEUM PASTELI

A Pasteli Museum operates in Anogyra, the only one in Cyprus. It aims to present the traditional way of making Pasteli.

Pasteli is a traditional sweet; its main ingredient is carob juice. It is noteworthy that the inhabitants of Anogyra continue to produce pasteli in the traditional way.

The Museum is located at the old Turkish-Cypriot school, which was renovated in 2000. The renovation of the school was funded by the government and Cyprus Tourist Organization (CTO), appointed by the Expatriates’ Association.

The opening of the Museum of Pasteli and Folk Art was performed by former Justice and Public Order Minister, Mr. Nicos Koshis.

It must be noted that each September the Community Council, in cooperation with the Expatriates’ and Friends’ of Anogyra Council, organizes Pasteli Festival. The visitors can see the traditional way in which pasteli is produced.

(Source: http://www.anogyra.org)




  

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