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 Tradition in Malta and the Mediterranean Islands
The Mediterranean islands are among the places where carob has the most deep-rooted traditions. In Malta, the tree is the symbol of the rural landscape and a sign of longevity in language; In the southeast of Sicily, carob pastures are part of the cultural landscape; in Crete, it takes place in daily life with its syrup and wood; In Cyprus, it carried the island's economy as "black gold" for a while.
Read More
Carob in the Years of War and Famine
Carob has been both animal feed and a food used by people in difficult times for centuries in the Mediterranean basin. This fruit, which can bear fruit even in dry years, can be stored for a long time when dried, and is naturally sweet; It has become one of the means of survival during the Spanish Civil War and the subsequent famine years, in besieged Malta during the Second World War and in many rural areas of the Mediterranean.
Read More