Χαρούπια. Το σιρόπι τους αποτελεί τη φυσική γλυκαντική ύλη για τα σιαμααμούς. Πηγή: zeevveez, https://www.flickr.com/photos/zeevveez/7901134516/
A Maronite recipe with carob syrup. "... when we see that there are lumps of flour, we put some salt in the dough, add carob syrup and stir it with a spoon because it is hot. When it cools a little we shape it like truffles." (Maria Terzi, Kormakitis)
Name - Recipe
Σιαμααμούς. Pastry dessert with carob syrup.
1 kg of village flour
1 glass of oil
1 pinch of salt
carob syrup
In a pot, boil the oil and then put the flour in, stirring constantly until the flour turns into golden colour. Remove from the heat, take water with your hand and sprinkle it over the flour, which will become lumpy. Shake and then stir. When there are enough lumps of flour, add some salt and carob syrup and stir it with the spoon because it is hot. When it has cooled a little, shape it into truffles. Add more carob syrup if needed, so when you form the truffles, they stay together. Then put them in the fridge to chill or leave them outside. When consumed, they feel like nuts because of the lumps. In the old days, Maronites used to shape them into larger shapes. (Maria Terzi, 59 years old from Kormakitis)
Baking in the oven.
Additional information and bibliography
Oral testimony: Maria Terzi, 59 years old from Kormakitis. Recording: Maria Joseph, 2009. Edited by Stalo Lazarou.
Stalo Lazarou
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