Experience the Authentic Flavours and Traditions of the Anogyra Pasteli Festival
“Here is the good pasteli! You can buy it for three groshia!” This nostalgic cry once rang out through Cypriot village streets as pastellarides (pasteli vendors) sold their handmade sweets. While the street cries have faded, the art of making pasteli lives on, especially at the heart of the Anogyra Pasteli Festival.
Held in the scenic village of Anogyra, this much-loved event celebrates the traditional sweet made from carob syrup and the carob harvest that supports it.
What is Pasteli and Why Is It Celebrated in Anogyra?
Pasteli is a traditional sweet made exclusively from carob syrup, often called carob honey. Anogyra is one of the key carob-producing regions in Cyprus, making it a fitting home for the Anogyra Pasteli Festival. The event honours this local “black gold” and the rich heritage surrounding it.
Anogyra Pasteli Festival Highlights
Cultural Entertainment
- Traditional Cypriot folk music and dance
- Live evening performances by well-known Greek musicians
Local Delicacies to Try
- Sherepetti – the sweet, raw carob juice
- Terzellouthkia – spiral dough cookies drizzled with carob syrup
- Carob syrup served over yoghurt or fresh anari cheese
- Bottled carob syrup and traditional pasteli are available for purchase
The Anogyra Pasteli Festival is a delicious way to engage with Cyprus’ rural culture and culinary identity.
Festival Details
- Where: Village Square, Anogyra, Cyprus
- When: To Be Announced (Typically held in mid to late September. In recent years, dates have ranged between the 10th and 22nd of September.)
- Time: Usually from 11:00 – 20:00
The Anogyra Pasteli Festival is a must-visit for anyone seeking a genuine taste of Cypriot heritage.
Pasteli-Making: The Heart of the Anogyra Pasteli Festival
At the core of the Anogyra Pasteli Festival is the live demonstration of the intricate pasteli-making process. This centuries-old craft is still practised using traditional methods, only during the cooler months from September to May.
Traditional Pasteli Preparation:
- Selecting Carobs
Large, ripe carobs are chosen for their high juice content. - Washing and Grinding
Carobs are thoroughly cleaned and coarsely ground. - Extracting “Sherepetti”
- The ground carobs are placed in wicker baskets suspended over cauldrons.
- Sprinkled with water for 24 hours, the juice slowly drains into the cauldrons below.
- First Boil: Carob Honey Creation
- The juice is boiled for 5–6 hours to thicken into carob honey.
- Second Boil and Hand Processing
- The carob honey is boiled again for 3 hours while constantly stirred.
- Once it becomes a thick brown mass, it’s cooled, then worked by hand — pulled, stretched, and folded until golden.
- Finally, it is cut into individual pieces with a chisel.
Visitors to the Anogyra Pasteli Festival can witness this labour-intensive tradition brought to life before their eyes
Note: No registration required.