Carob in Mediterranean Cuisine
Carob is one of the rare fruits that grows on almost every coast of the Mediterranean and has therefore become the common culinary heritage of the region. It turns into syrup and pastel in Cyprus, syrup and bread in Crete, fasting desserts in Malta, molasses with tahini and Ramadan drink in the Levant; in Spain, it takes place both in the memory of the famine years and in modern food research.
Read MoreCarob in Cyprus: "Black Gold"
Cyprus is one of the places where carob has left the deepest economic and cultural mark in the Mediterranean. According to a study on Turkish Cypriot folk culture, carob is popularly called "black gold" and has been the dominant element of the island's agricultural production for many years; Historical sources in Limassol also state that the analogy comes from the value of the product.
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Carob Production in the World: Countries and Figures
Carob is a product native to the Mediterranean basin and its production is concentrated in a few countries. Spain, Portugal, Italy, Morocco, Greece, Cyprus and Turkey provide most of the world's production. However, the answer to the question "how much carob is produced in the world?" varies significantly depending on which data source is looked at.
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Carob and Molasses Culture in the Ottoman Empire
Carob is a tree that grows almost all of the Mediterranean coasts where the Ottoman Empire ruled for a long time. In regions such as the southern coasts of Anatolia, Cyprus, Crete, the Levant and Egypt, carob fruit was used as animal feed, sweetener, beverage and trade goods; In many of these regions, carob molasses and sherbet traditions were formed, which are still alive today.
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