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Lemythou village in ...
Lemythou village in Limassol, Cyprus
Lemythou is situated in one of the highest regions of Cyprus. It is a village of the south Marathasa territory, built like an amphitheatre in a verdant natural environment. It has an average altitude of 1100 metres and is included among the 10 highest villages of Cyprus. It is located at about 65 kilometres north-west of the city of Limassol and about 85 kilometres from the city of Nicosia. Lemythou receives a very high average, annual rainfall ranging around 900 ...
Lofou (Λοφου) village in ...
Lofou (Λοφου) village in Limassol, Cyprus
The village Lofou lies 26 Kilometres Northwest of Limassol. It is built over the hills like an amphitheatre, at an altitude of about 800 meters. It is isolated because the road-path does not continue beyond the village. Turnpike roads connect Lofou with Ipsonas and with the Limassol-Platres road at the level of Alassa. In the Southwest it is connected with the village St. Therapontas and through a rural road it connects with Pera Pedi. The village owes its name ...
Omodos ('Ομοδος) village ...
Omodos ('Ομοδος) village in Limassol, Cyprus
Omodos is located about 42 kilometres north-west of the city of Limassol, in the geographical region of the wine-making villages. It is built near the west bank of the Cha-potami river at an average altitude of 810 meters. The village is surrounded by tall mountaintops, the tallest of which are "Afames" (1153 m.) and "Kremmos of Laona" (Laona's Steep, 1092 m.). The village receives an annual average rainfall of about 760 millimetres; vines and various fruit-trees (apple, plum, pear, ...
Pano Amiantos village in ...
Pano Amiantos village in Limassol
East of Olympus, at an altitude of 1380 meters, lies the village of Pano Amiantos, which is considered as one of the highest villages of Cyprus. The village is located next to the known mine of Amiantos, to which it owes its name and existence. Pano Amiantos receives an annual rainfall of about 1072 millimetres -one of the highest in Cyprus. It is worth noting that during the first three months of the year the rainfall run up to 551 millimetres, surpassing the average rainfall of Cyprus. The rains often ...
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" 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.
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.
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