Syrup
Cypriot Carob Syrup
A tier
Cypriot carob syrup (teratsomelo) is the island's black gold: very dark, thick, almost liquorice-carob, used on halloumi, in cakes, and as a spoon sweet. Carob trees are a Cypriot landscape, not an import novelty. It is thicker and often more roasted than a light Levantine pour. A drizzle on fresh cheese is the local reflex. Buy island jars when you want that roast.
Track this ingredient
Unit
Characteristics
Preparations
CakeHalloumiSpoon
Traits
Black GoldCheese FriendIsland RoastLiquorice CarobRoastedTeratsomeloThickThicker
History
CY
Cyprus boiled carob pods into teratsomelo as a staple sweetener.
CY
Commercial Cypriot carob syrup became an island export and tourist jar.
Teratsomelo was plated with halloumi in restaurants beyond Cyprus.