Haroupomelo & pasteli Anogyras, gastronomical map
Παστελλάκι και χαρουπόμελο.
Name - Origin
Haroupomelo is the syrup produced from carobs. It is thick and dark red in colour. A sweet made in Anogira with carob syrup is called pasteli
The word 'pasteli' is French (pastel) and was established in the days of the Franks (rule), who also taught the art of making it (Clerides, 1961).
Carob syrup is also called carob honey. Note: Stalo Lazarou.
Method of production: Once the carrobs are collected, washed and dried, they are ground in a mill. They are left to soak in water for about 20 hours and are then transferred to baskets placed on a tilted board. The carob juice (sherepetti) drips from the baskets and is boiled in large cauldrons (hartzia) with continuous stirring for about 7 hours until it becomes thick. This juice is called haroupomelo (carob syrup). If the syrup is continuously stirred for another 4 hours, it turns into a dark, amorphous mass. This thick mass is left to cool so that it can be shaped by hand. Then, a quantity of 1-2 kg of this mass at a time is "hung" on a wooden stick which is fixed on the wall. This mass is skillfully pulled, stretched, braided, pulled again. The process is repeated several times until the mass takes on a blond, golden colour. This is the Anogyra pasteli.
Functional and symbolic role
Haroupomelo (carob syrup) is used for the preparation of pasteli and in various traditional sweets such as 'tertžellouthkia', tahini with haroupomelo, tahinopitta with haroupomelo and others. It is also a spread on bread, in some cases it is mixed with olive oil and consumed with hot bread. Pasteli Anogiras is consumed on its own as a dessert
Pastelli was sold in fairs (note:Stalo Lazarou)
Additional information and bibliography
History: References to carob syrup date back to ancient times. 'And from these (i.e. the carobs) they extract carob honey, commonly called teratsómelon' (Sakellarios, 1885). 'But out of the fruit (of the carob tree) they make a peculiar and very sweet syrup, which they call carob honey' (Richter, 1913). Pasteli is mentioned in Assisi as a taxable product. The word 'pasteli' is French (pastel) and was established in the days of the Franks, who also taught the art of making it (Clerides, 1961). In September every year, a pasteli festival is held in Anogyra. Before the Turkish invasion of 1974, the region of Kazafani was the leading region in the production of pasteli (Paridis, 2006).
Ministry of Agriculture, Rural Development and Environment, Department of Agriculture (2022), Gastronomical Map of Cyprus, A feast of flavour, Nicosia, Press and Information Office, PIO 40/2022-5.000.
Stalo Lazarou
Traditional Recipes
Cookies with orange and honey (fasting)
Pure ingredients, like orange juice and zest, as well as honey, make these fasting cookies especially delicious.
Traditional Recipes
Gerouthkia
The small pieces of fried dough are served with carob syrup. The recipe comes from the occupied Varisia of the Morphou region (Nicosia district).
Traditional Recipes
Halouvás with carob syrup
The halouva mixture consists of toasted flour, sesame and carob syrup. It is formed into round balls. The recipe comes from Drynia, Paphos district.
Traditional Recipes
Loullouthkia
A version from Rizokarpaso of a popular Cypriot recipe for "tertžellouthkia" or "koullourouthkia with honey". The tertžellouthkia, just like the loullouthkia, were baked either in teratsomelo (carob…
Traditional Recipes
Melokrema - Cream with honey
A simple dessert with pure ingredients of the Cypriot cuisine. The recipe comes from Pyrga in Larnaca and was made in the 1950s. At that time, due to poverty, many people could not have many…
Traditional Recipes
Melotá
Sweet “cookies” of the fasting period of Lent, similar to tertžellouthkia. The dough is shaped into pasta, which is partially boiled in water and then boiled in carob syrup. The recipe comes from…
Traditional Recipes
Ofto lamb tis teratsias
Recipe from Rizokarpaso. The meat is placed between layers of carob branches, and the traditional oven is closed tightly with mud around its opening to prevent smoke from escaping during roasting.
Traditional Recipes
Pastellaki me fistiki
Traditional sweet made from pure and nutritious ingredients of the Cypriot cuisine. Pastellaki was one of the typical delicacies sold in the open-air markets during festivals.
Traditional Recipes
Pastellin made of carobs
The preparation of pastellin from carobs was a process with many stages and a long duration. It is still used today in the village of Anogyra, the only village where carob syrup and pastelli are…
Traditional Recipes
Shamamous
A Maronite recipe with carob syrup. "... when we see that there are lumps of flour, we put some salt in the dough, add carob syrup and stir it with a spoon because it is hot. When it cools a little…
Traditional Recipes
Souppouthkia
Cubes of fried bread with carob syrup or epsima. This sweet dish was consumed daily in the old days, since it was tasty, affordable and very beneficial. The two variations of the recipe come from…
Foods
Teratsomelon - carob syrup
People used to spread it on bread with tahini, especially on fasting days, or to prepare tertz̆ellouthkia (a type of pasta with carob syrup).
Foods
Terats̆iá, teráts̆ia - carob tree and carobs
Early on, the inhabitants of the island exploited carobs by exporting them to neighbouring countries.
Traditional Recipes
Teržellouthkia with carob syrup
Biscuits, shaped like hoops, boiled in water and dipped in carob syrup. In areas where there were no vineyards and consequently no epsima, terželloutkia were usually boiled in carob syrup.
Traditional Recipes
Tiganítes with honey and dried fruit
Pancakes get a local character in this recipe since the filling is made of pure Cypriot ingredients: dried figs, raisins, honey, carob syrup and almonds.
Νέα
Κερατέα: ο Μαύρος Χρυσός της Κύπρου - Εκδήλωση 20.1.17 (Ανώγυρα) / 26.1.17 (Λευκωσία)
Εκδήλωσεις «Κερατέα: ο μαύρος χρυσός της Κύπρου» Τα αποτελέσματα μιας εξάμηνης έρευνας για την προϊστορική έως σήμερα στενή σύνδεση της Κύπρου με το χαρούπι και τα παράγωγα του, θα…