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[Elaine Koogler]

I'm not so sure it can't be traced back----if not exactly, at least it's
usage. There is a recipe in Platina that calls for carob, and the Italian
cuisine borrows a lot from the arabic.

Aoife
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Anahita wrote:

Below is something authentic and historical - but not documented
before 1601 to my knowledge:

>From Tess Mallos, "The Complete Middle East Cookbook" (1979)
Chapter on Lebanon/Syria/Jordan
p. 181:
Dibs, carob syrup, is also very much a part of the cuisine. It is
mixed with tahini [thin sesame paste] and spread on khoubiz [flat
bread or pita].

Think of it as Middle Eastern Nutella :-) Not "period", but someone
was wondering what to do with carob...

Anahita al-shazhiyya