Production and availability of carobs in the 19th c.
Ευρυβιάδου.Φραγκούδη: Εγχειρίδιον Χωρογραφίας και Γενικής Ιστορίας της Κύπρου.
Name - Origin
Carob trees (along with olive and sycamore trees) were the most common trees in the fields of Cyprus. The carob tree was considered as the characteristic tree of Cyprus at that time, and was growing almost everywhere. Its dense and evergreen foliage was providing shade during the summer period. Its fruit tasted sweet and was suitable for consumption. A kind of alcohol and a kind of (honey-like) syrup were produced from carobs (Frangoudi EN, 1885 p. 35).
In Cyprus, as opposed to Germany, they have very good fruit and don't eat the carobs. They do, however, make a peculiar and very sweet syrup from carobs, which they call haroupomelo (carob syrup). The people who make it are also its sellers. They fill cans with this syrup (oil cans after having cleaned them) hang two or four of these cans on a donkey and sell it from door to door all over the island. They especially visit church festivals (fairs) (Ohnefalsch-Richter M, 1900 p.122)
Additional information and bibliography
The usual harvest was around 160-180,000 kantaria (of 100 kg each). In certain years it would reach around 380,000 kantaria. The main countries to which the product (carob) was exported were: England, France, Italy, Russia and Egypt. In England they were using the residues to extract an oily or sugary substance, which was used in animal feed. (Frangoudi EN, 1885 p. 35).
Frangoudi EN (1885) Εγχειρίδιον Χωρογραφίας και Γενικής Ιστορίας της Κύπρου, Omonia Press, Alexandria.
Ohnefalsch-Richter M. (ca. 1900), Ελληνικά Ήθη και Έθιμα στην Κύπρο, Maragou A. (ed.), Laiki Bank Cultural Centre, Nicosia, 1994.
Stalo Lazarou, Anna Marangou
Traditional Recipes
Melotá
Sweet “cookies” of the fasting period of Lent, similar to tertžellouthkia. The dough is shaped into pasta, which is partially boiled in water and then boiled in carob syrup. The recipe comes from…
Traditional Recipes
Pastellin made of carobs
The preparation of pastellin from carobs was a process with many stages and a long duration. It is still used today in the village of Anogyra, the only village where carob syrup and pastelli are…
Traditional Recipes
Shamamous
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…
Traditional Recipes
Souppouthkia
Cubes of fried bread with carob syrup or epsima. This sweet dish was consumed daily in the old days, since it was tasty, affordable and very beneficial. The two variations of the recipe come from…
