CAROB DESSERTS – Sweetmeats Made from Carob Honey

A 96-page publication with high-quality photographs.

This edition offers insights into the history of Cyprus’ “Black Gold,” highlights key places of interest, and presents traditional recipes made with carob syrup (χαρουπόμελο).

It is a modern tribute to a cherished traditional product that has been part of Cypriot life for centuries. From the 14th century up to the early 20th century, carobs were one of Cyprus’ main export commodities, playing a vital role in the island’s economy—hence the name “The Black Gold of Cyprus.”

The inspiration for this publication stems not only from the product’s historic and economic importance but also from its growing popularity in modern Cypriot diets, particularly among younger generations.

Cypriots are rediscovering carob syrup, now valued as a key ingredient in healthy eating. Beyond being a natural sweetener, it offers important nutrients and health benefits for both adults and children. It is also highly popular abroad, as reflected in the wide array of recipes shared by professional chefs and home cooks alike through media and social platforms.

This publication is designed to inform and inspire. It outlines the historical background of carob in Cyprus in an accessible format, shares both well-known and lesser-known traditional recipes using carob syrup—accompanied by rich visuals—and highlights notable landmarks for those interested in exploring the heritage of this remarkable product.

This book is expected to become an essential resource for professionals and enthusiasts of Cypriot cuisine and pastry-making, as well as for anyone interested in the history, folk culture, and traditions of Cyprus.

The publication is dedicated to the people of rural Cyprus, who created and preserved, through the centuries, the simple yet richly flavored and aromatic recipes presented in the book. A special dedication goes to the Community of Anogyra, which continues to safeguard the traditional practices of cultivating and processing carobs.

Most of the recipes included in this edition were documented in Anogyra. These recipes have also been filmed and are available in a documentary titled “Sweetness of the Carob Tree: Traditional Delights Made with Carob Syrup.”

The Cyprus Food Museum expresses heartfelt thanks to the authors and all contributors to the publication, all of whom are named in the book. Special thanks go to the Cultural Services of the Ministry of Education and to the Minister of Agriculture, Rural Development and Environment, Mr. Kadis, for sponsoring the publication.

Carobs hold a wide range of possibilities and a promising future. Let us explore these through this edition and appreciate their value, as they are an integral part of our history and identity.

For bulk orders, please contact us at
📧 cyfoodmuseum@gmail.com
📞 +357 99295150