The inhabitants of Agia Marina Kelokedaron preserved the rich tradition of our country through the manufacture of traditional products. The variety of these products is a result of the great activity of the inhabitants who exploit the agricultural and fodder products of the village. Their effort to fully exploit them, reminds the autarky of the ancient Greek.

The women of the village make the traditional cheese of Cyprus, “halloumi” until now. Halloumi is made of goat and sheep’s milk.

Firstly, the milk is heated at a low temperature inside “chartzi” (traditional large copper caldron). Thereafter, the producer adds “pithkia” which is a special powder/enzyme that thickens the milk. An hour later, the milk is set and then the halloumi is cut and put in the “talaria” (special wicker-baskets). Later on, the halloumi is being pressed on hand so that all the liquids are removed.

After the “pressing”, it is placed in the “tiroskamni” (traditional tool) and it is cut into pieces (approximately 200gr each). The rest of the liquid, which have remained in the caldron, is reheated at a high temperature thus producing “anari” (white soft cheese).

The halloumi pieces are then placed back into the caldron, inside the “norros” (whey), and are heated in a low flame until they are completely cooked. The cooking procedure lasts for about 60 to 90 minutes during which the small pieces of halloumi must be occasionally stirred with a special dipper. After being cooked they are again placed in the “tiroskamni”(cheesemaker’s stool) to cool down. Afterwards they are salted and various aromatic elements (such as mint) are added. When the halloumi is cold, it is placed into plastic or glass vessels with “noro”.

The women of Agia Marina Kelokedaron also make the traditional trachana (soup), which is a very popular food, especially for the cold winter nights.

The basic ingredients used for this traditional food are: sour milk and coarse wheat. The milk remains in the “koumnin” (clay vessel) for two weeks to become sour. When the procedure is completed, the sour milk is poured in the “chartzin” (large bronze vessel) with coarse wheat. The mixture is heated and mixed until it becomes thick and creamy. When it cools down, it is cut in balls and put in the “tsestous” (dish made of straw) until it becomes dry. It is always kept in a cool place and it is served as a soup with some extra pieces of halloumi.

The big fields with vineyards prompt the inhabitants of the village to the production of wine and other grape products. The traditional method of production has survived in time and passed form generation to generation through oral tradition.

The grape products, which are made in the village, are soutzoukos, palouzes, kiofterka and epsima.

Soutzoukos is considered as one of the most delicious sweet products of the island. Its main ingredients are “moustalevria” (mix of must and flour), almonds and rarely walnuts. Firstly, the nuts are shelled and dipped into water in order to become softer and easily put on the sticks (threads about 2-3 meters long). Thereafter, the sticks are dipped in the “moustalevria” until the nuts are completely covered. This is repeated many times depending on how thick someone wants their soutzouko. When this is finished, the sticks are hanged until the soutzoukos becomes completely dry.

“Palouzes” and “kiofterka” are two more traditional products of Cyprus. The first one is nothing more than the “moustalevria” left from the production of “soutzoukos”. It is served hot or cold. The latter is again the same thing but in a dry form.

“Epsima” is another product made in Agia Marina Kelokedaron. It is made from black grape and it has the form of syrup.

“Stafida” (raisins) is a kind of dried grape and it is also produced in the village. Their preparation begins with the dipping of the grapes into a special mixture, in order to remove the grape peel. Thereafter, the villagers expose them into sun, where the grapes remain for about 10 days until they become raisins. They are used in various traditional sweets.

Agia Marina Kelokedaron is also known for its wine. Right after the harvest season, the villagers choose the more adequate grapes for the wine production. Later on, the grapes are being pressed. The pressed grapes are put in “pitharia” (large ceramic pots) where they are pressed again for three times and for about 12 days. It is there that the fermentation takes place.
Zivania is a traditional spirit of Cyprus and it is produced by the method of distillation. In 2000 there were 7 distillation boilers in the village. Now there are only two, which are used for private use. Zivania is not only a drink but it is also used as a medicine in case of flu.

The women of the village make also a great variety of homemade sweets with syrup called “glika tou koutaliou” (literally sweets of the spoon), which are actually sweets made of fruits. The most common are the “karidaki” (small walnut) and the “vazanaki”. You will find them in every house of the village. They are offered to the guests with a glass of cold water.

Except from the “gliko tou koutaliou”, the women of the village make homemade marmalades with the traditional method. The marmalades of the village are delicious because of the addition of locust tree honey from the locust trees of the village.

There are also many olive trees and each family has its own olives and makes its own olive oil. The names given to the different kind of olives are based on the method of their preparation. For example the olives, which are dipped into salt and water (“swim” in salt and water) are called “kolimpates” (comes from the Greek word “kolimpo” which means swim).

The village of Agia Marina Kelokedaron has a very rich tradition, which offers us better knowledge of the way of living of the inhabitants and their customs. The activity of the inhabitants has also helped in preserving the rich tradition of the entire island.