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Kharroub
Kharroub: chilled Palestinian carob drink served at iftar
Through Ramadan, street vendors in Jerusalem's Old City and in Nablus walk the alleys with brass urns of kharroub on their backs, clacking cups to announce the cold carob drink that breaks the fast. Made by soaking crushed carob pods (or more easily from carob molasses), it is dark, chocolatey-caramel in taste, lightly sweet and very refreshing over ice. Common mistake: boiling the pods hard, which makes the drink bitter and cloudy; soak and simmer gently. Chef's tip: a few drops of orange-blossom water just before serving lifts the earthy carob flavour.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 6
Ingredients
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What you'll need
Spices & pantry
Fresh ingredients (1)
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Method
0/4 doneStep 1: Pulse 9 oz dried carob pods briefly in a food processor to crack them, then soak in 1.5 litres water for at least 6 hours or overnight.
360 minStep 2: Bring to a gentle simmer for 15 minutes, until the liquid is dark brown. Do not boil hard.
15 minStep 3: Strain through a fine sieve lined with muslin and stir in 2 ⅛ oz sugar until dissolved. (If using carob molasses instead, simply whisk it into the cold water with the sugar.)
Step 4: Chill well, add 1 tsp orange-blossom water and pour over 12 ice cubes to serve.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 1 g
- Carbs
- 23 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kharroub take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
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