Carob honey is produced from carobs (“Black Gold of Cyprus”). It is viscous with a deep-red color. Pasteli Anogyras is a sweet made from carob honey.
History: Historical references on carob honey exist since the old days. “From carobs, carob honey is extracted” (Sakellarios, 1885). “A special and very sweet syrup is produced from carob, named carob honey” (Richter, 1913). As far as pasteli is concerned, it is mentioned in Assizes as a taxed product. The word “pasteli” originates from French (pastel) and was established by the Francs, who also taught locals the art of its production (Klerides, 1961). The Pasteli Festival is organized in the village of Anogyra every September. Prior to the Turkish invasion of 1974, the region of Kazafani was considered as the most important region in pasteli production (Parides, 2006).
Production method: Carobs are collected, washed and, once dried, milled. They are left to soak in water for about 20 hours before being transferred into special containers (“kofinia”), where the fruit juice called “sierepetti” gradually seeps out and is collected. The juice is boiled with constant stirring for about 7 hours yielding the viscous liquid, that is the carob honey. Constant stirring of carob honey for about 4 hours creates a black, amorphous mass. This mass is left to cool before being manually handled. About 1 – 2 kg at a time is cut and, using a wooden stick fixed on the wall, it is kneaded in a distinctive fashion until obtaining a fair, golden color. This is pasteli Anogyras.
Gastronomy: Carob honey is used for pasteli production and other traditional foods e.g. “tsiertsielloudkia”, ground sesame puree with carob honey, etc. It can also be used as a spread on bread or mixed with olive oil and eaten with warm bread. Pasteli Anogyras is consumed as a sweet.
Source: Ministry of Agriculture, Natural Resources and Environment