SC - Carob - OOP

[lilinah at earthlink.net]

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