GRAPE PRODUCTS

Being a wine-producing village of South Marathasa, Lemythou has been dealing with the making of produce out of grapes apart from viticulture and wine-making. The making of the produce was being done since ancient times. Today the produce made out of grapes is an inseparable part of our country's cultural heritage. We mention some of these produce below:

PALOUZES

Initially they would grind the grapes and separate the husks from the must. Then they placed the must in a caldron ("Chartzin") to boil it. When the must came to a boil they removed all the impurities using a large skimmer. Then they took it off the heat, allowed it to cool down a bit, and tossed in it some fine white soil little-by-little. As soon as the soil is added foam is formed and it must be removed from the caldron. The white soil added cleans and sweetens the must. When the foam is removed thoroughly the must was allowed to cool down completely and was placed in other pots. The "pokathouliasi" (residue, the product that rests in the caldron's bottom) was thrown away. They placed the must back in the caldron, added the necessary amount of flour, and placed the caldron upon a fire, stirring it with a special dipper so that it wouldn't stick. Once it started to set they continued to stir, adding rose-water, cinnamon, and gum (mastic).
The stirring continued until it was well cooked and set. If the mixture doesn't stick to the hand that is a sign that it is well cooked. It is usually eaten along with almonds or walnuts and can be preserved only for a few days.

SOUTZIOUKOS

When the "palouze" started to set they would lower the heat and began the so-called "voutima" (dipping) of the "verka" (stick, rod). The "verka" is a thread of about two meters length, having almonds or walnuts and with its two ends tied to a forked piece of wood. As soon as the women dipped the "verka" they extracted it and dipped it in once more, hung it up to dry for a few minutes and continued dipping other threads. When the first one was dry they dipped it in again 2-3 times.
The next day the made another mixture and dipped each "verka" in it 3-4 times like previously. They created 4 mixtures in total during 4 different days, thus making a number of coatings in the "sioutzouko". When the process was completed they left it hanging in the air for about twenty days until it became dry.