Traditional Anatolian Flavors with Carob Fruit
On the Mediterranean coast of Anatolia, carob has been the raw material of molasses, which is both a snack that children pluck from the tree and chew for centuries, and the winter sweetener of homes. This fruit, also known as "carob" in the region; It is the source of many traditional flavors from tahini-molasses to fruit pulp, from sherbet to yogurt with molasses.
Read MoreVillage Life and Traditions During the Carob Harvest Season
In many villages on the Mediterranean coast, late summer and early autumn are the time for the carob harvest. Branches shaken off with long poles, nets laid under trees, pods collected one by one and labor under the hot sun are familiar images of this season. Carob is not just a product in these villages; it is part of a culture that extends from grafted wild trees to molasses, from beekeeping to local names.
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