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Stroumbi Village (Paphos, ...
Stroumbi Village (Paphos, Pafos)
Stroumbi is located about 15 kilometres north-east of Pafos. The village is built at an average altitude of 450 metres and receives an average annual rainfall of about 665 millimetres. Vines of mostly wine-making varieties, fruit-trees, almond, olive, and walnut trees are cultivated in its region. Regarding transportation, the village stands at about the middle of the route from Pafos (17 km.) to Polis Chrysochous (20 km.). The village's old position was found about one kilometre north of today's ...
Tala Village (Paphos, ...
Tala Village (Paphos, Pafos)
The village Tala is found in the district of Pafos, at a distance of 8 kilometers north of the city of Pafos, within a magical natural environment. In regards to transportation, the village connects to the monastery of “Agios Neofytos” in the northeast (about 2 kilometers), which is within its administrative boundaries. In the south it connects with the village Emba (about 4 kilometers) and from there on with the city of Pafos. The village is built at an average altitude of 280 meters. It has a general tilt from ...
The story of Agios ...
The story of Agios Neofytos and the holy monastery in Tala Village (Paphos, Pafos)
At a distance of about one thousand meters from the community of Tala lies the monastery of Agios Neofytos. The founder of the monastery, St. Neofytos, was born in Lefkara in 1134 from a poor and large family. At the age of 18 his parents got him engaged in spite of his wishes (in those days the marriage affairs were handled by the parents without asking the opinion of those that were about to be married). So St. neophytes abandoned the village and secretly went to the monastery of St. John “the Chrysostom” of ...
Tremithousa (Trimithousa) ...
Tremithousa (Trimithousa) Village
The village Tremithousa or Trimithousa is located about 4 kilometers northeast of the city of Pafos. Because of the close distance from Pafos the villages is also known as Tremithousa of Pafos. The village is built at an average altitude of 270 meters. Its area has a general inclination from the northeast to the southwest and the altitude ranges from 150 to 500 meters. Tremithousa receives an average annual rainfall of about 520 millimeters; vines of winemaking varieties, vegetables, cereals, forage ...
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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