In this small and picturesque village, two old and traditional professions have survived through time: the ropemaker and the silk manufacturer. At the same time, we observe that the inhabitants are occupied in making traditional foods. Some of these traditional recipes are rescued until now. At this point, we will give some information about the traditional professions and foods, which have branded the history of the village.

Some of the inhabitants of Agia Marinouda worked as ropemakers. This was a very difficult and hard work and it took several days to convert cannabis into rope. The procedure started with the collection of the cannabis plants and their placement in piles or “skoulia” (as the manufacturers called it). “Skoulia” had to be completely dry and for this reason it remained for several days in the fields. Thereafter, it was sunk in water for fifteen days. The next step of the procedure was extremely hard. The wood of the plant cannabis needed to break and the ropemaker hit it with a big wooden tool, called “melitsies”. This is how the craftsmen separated the wood from the dried plant. Only the latter was used for the manufacture of ropes, while the first one was used as a firelighter. Later on, the ropemaker processed the fibres of the dried plant with two wooden tools called “anemi” and “doulapi” used also for weaving. After the elaboration of fibres, the rope was ready. The modern methods of process and the great number of raw materials found in the contemporary world have displaced the traditional profession of ropemakers, even in the village Agia Marinouda.

The production of silk was another occupation of the inhabitants of Agia Marinouda. The process started from the birth of the silkworm to the retrieval of the silk from the cocoon.

The eggs of the last year’s silk moths, which have been hibernated during the winter months, are warmed. In older times, people used to wrap them into wool clothing or even into their own clothes to quicken the process. This way the eggs were hatched within 15 days.

Thereafter, the silkworms were put in a special environment with twigs, straws and mulberry leaves. The worms stopped eating for a short period and the villagers called this period “fasting period”. Gradually the worms became quite ugly, fat and semi transparent and they begun to produce a filament silk in to a cocoon. Some of the worms produced silk on the straws and they didn’t manage to spin a cocoon. The birth of a moth caused destruction of the cocoon, so before its emergence; the chrysalis was put to sleep by exposure to the sun or hot air. Later on, the villagers took the cocoons to the silk manufacturer, who was responsible for the process, known as reeling, and which would actually give them the silk.

Today there are two small industries in the village. The first one produces clay goods with the old and traditional method, and the second produces different kind of candles.

As we mentioned above the inhabitants, and to be more specific the women of the village, have rescued the traditional method of production of various edible goods, such as the halloumi (white and hard cheese), trachana (traditional soup), sausages, resi (pilaf of lamb and wheat-traditional wedding food) and cookies with locust-tree honey (teratsomelo).

Below we will give some brief information on the manufacture of halloumi.
First of all, we must note that halloumi is a traditional product of Cyprus and it is made of goat and sheep milk. Its production occurs as follows:
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 Marinouda also made 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.
Another traditional edible, which is made in Agia Marinouda, is sausage. The ingredients used for the preparation of sausages are: pork minced meat and different kind of spices, which give a spicy taste.

A traditional wedding food was also made in the village, the “resi”. It is actually a pilaf of lamb (and sometimes chicken) and coarse wheat. The preparation of this food was usually done by young women. The pieces of lamb were put in large cauldrons and they were braised in low heat. Later on they added the coarse wheat. When the food was ready, they took out the bones and they mixed it very well. When the mixture becomes thick and creamy the food is ready for serving.

The cookies with locust-tree honey (teratsomelo) are incredibly tasty. They are usually made during fasting periods. Their ingredients are: flour, water and locust-tree honey. Despite the simplicity of the ingredients, their taste is delicious due to the way of cooking. To be more specific, they are cooked in the juice of boiled locusts. Furthermore, they are served with locust-tree honey for extra taste.

The village of Agia Marinouda has a very rich tradition, which offers us better knowledge of the way of living of the inhabitants and their customs.