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https://www.um.edu.mt/library/oar/handle/123456789/99319| Title: | Carob syrup and caramels |
| Other Titles: | They eat that? : a cultural encyclopedia of weird and exotic food from around the world |
| Authors: | Piscopo, Suzanne |
| Keywords: | Cooking (Carob) Cooking (Syrups) Nutrition -- Malta Food habits -- Malta |
| Issue Date: | 2012 |
| Publisher: | ABC-CLIO |
| Citation: | Piscopo, S. (2012). Carob syrup and caramels. In J. Deutsch & N. Murakhver (Eds.), They eat that? : a cultural encyclopedia of weird and exotic food from around the world (pp. 38-40). Santa Barbara, Calif. : ABC-CLIO. |
| Abstract: | In many countries around the Mediterranean basin, the carob pod has been used to produce carob syrup. On the islands of Malta and Sicily, and possibly other countries in the region, a type of caramel is also made from the syrup. Carob syrup is typically made by soaking roasted carob pods in water, then boiling the mixture to extract the syrup. Next, the mixture is strained, sugar is added and the liquid is simmered for a while and eventually re-boiled until it becomes syrupy. [excerpt] |
| URI: | https://www.um.edu.mt/library/oar/handle/123456789/99319 |
| ISBN: | 9780313380587 |
| Appears in Collections: | Scholarly Works - FacEduHPECS |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Carob_syrup_and_caramels_2012.pdf Restricted Access | 250.88 kB | Adobe PDF | View/Open Request a copy |
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