Invisible Voices

a voice for the voiceless

if you had carob molasses…

A while ago (years, likely) I was in a middle eastern grocery store, looking for something specific. I can no longer remember what!

I browsed around the grocery store, feeling like I’d been handed an unexpected gift. I think that’s when I realized that I love grocery stores. Not the big box grocery stores, but the little ones…the health food stores, natural markets, co-ops, specialty stores, the little mom and pop places that have an odd assortment of exactly what their customers want, regardless whether it makes sense to a regional manager of a big box store.

These places are filled with hidden treasures and adventures. (No surprise there, since I didn’t really start cooking until I went vegan, so most everything has at some point felt like an adventure!) I’ve ended up bringing home so many things that I haven’t a clue what to do with but couldn’t resist trying!

The carob molasses is one of those things. I’ve had people tell me to just use it the way I would regular molasses, but I keep thinking there must be some kind of recipe somewhere where this mysterious carob molasses would be the key that brings all the flavors together. Or something.

It is about time I give it a try. I just wish I had a clue what to do with it!

Anyone use it before?

16 responses to “if you had carob molasses…

  1. nothoney October 28, 2008 at 1:21 pm

    I’ve never heard of it until now. I have at least three types of molasses but none of them carob. Make some barbecue sauce and grill tofu in your oven.

    I made Goldfish crackers today. Shall bring some on Saturday.


  2. Neta October 28, 2008 at 3:43 pm

    I bought it too! It’s just one of those things that you have to try.
    I used it to make carob energy bars and it was really good.
    It has a strong and unique taste. I tried it in oatmeal porridge and it was weird, too strong and not so sweet.

  3. Deb October 28, 2008 at 8:54 pm

    sheryl, BBQ sauce is never a bad thing to have around in any case. I’ll have to give that a try!

    Neta, I’m glad I’m not the only one who felt that way about the carob molasses! I’ll have to find a recipe for carob energy bars – energy bars or cookies are things I’m always wanting to have recipes for too, so that would be two things at once!

    I used the carob molasses in a “molasses cornbread” recipe tonight. The cornbread is delicious, but I have no idea if the carob made any difference! lol.

  4. bex November 2, 2008 at 11:06 pm

    I’ve never come across carob molasses in my shopping wanderings (I can turn a 5 minute run into the store into an hour easily)

  5. Deb November 3, 2008 at 8:03 pm

    Another shopper! I had a friend when I lived in Denver who was the same way. We’d go on shopping excursions and spend half the day on it. Her husband was always like “you were at the grocery store this whole time?” lol.

  6. Becky November 14, 2008 at 7:14 pm

    Carob Molasses is used to make a traditional Middle Eastern drink called Kharoub. I am not sure how it is made but I am sure you could look it up. It is traditionally served during Ramdan; the holy month of fasting.

  7. Deb November 14, 2008 at 7:24 pm

    Becky, thanks for that info! I just googled, and so far haven’t found a recipe for the drink, but I found this interesting tidbit (from here):

    Dibis el kharoub, carob molasses, is derived from concentrating the marinade produced after soaking milled carob beans in water. The carob beans used in this process are produced by the carob tree Ceratonia siliqua, an evergreen shrub native to Palestine, Lebanon, Syria and Cyprus.

    Dibis el kharroub is made by grinding the carob fruits, and extracting them with water over several days. The juices are then concentrated by boiling for several hours until the desired viscosity is achieved. Its color at this stage is very dark brown, almost black. It is then cooled and transferred to containers for storage.

    Carob molasses is generally used as an alternative for sugar and can be mixed and served with a Lebanese product called tahina, or sesame paste. It is eaten as a traditional desert called debs bi tahina.

    Gives me some ideas! Thanks again!

  8. Lee December 19, 2008 at 2:11 am

    I haven’t heard of the drink Kharoub, but my Lebanese in-laws make the dessert Dibis Bi Tahina you found out about, and it’s indescribably delicious. Like many wonderful things, it also couldn’t be simpler.

    In a small serving bowl, start with more-or-less equal portions (say 1/3 cup each) of tahini and dibis el kharoub (carob molasses) and mix slowly together; they won’t want to mix together at first, so be patient. Keep stirring until fairly well mixed but still marbled. Feel free to adjust the proportions of the ingredients to your taste. Traditionally this dessert is served in a single bowl in the middle of the table along with a bowl of toasted pita chips for dipping as if it were a fondue.

    The flavour is so marvelous and surprising, I laughed out loud when I first tried it! Give it a try…it’s a great close to a Middle-Eastern meal, or anytime; my mother-in-law keeps some made all the time, leaves it covered on the kitchen counter and eats it as a snack. Enjoy!

  9. Deb December 27, 2008 at 6:56 pm

    Lee, thank you so much for this info! I always have tahini on hand (I think I could live on hummus) so this is perfect, and sounds absolutely delicious. Anything that makes someone laugh out loud the first time they try it is a great recommendation as well!

    thanks again for your comment!

  10. miranda chelala March 25, 2009 at 3:33 pm

    Hi all you carob molasses lovers. Yes I live in Beirut so carob molasses is plentiful and used daily as a dip at breakfast or in the afternoon as a snack. You mix tahine (sesame seed paste) with the molasses in a small bowl and use pitta bread to dip and eat. Yummy. You can also make a cake with carob molasses. Here is the recipe

    2cups cake flour
    2 cups semolina
    1 cup corn oil
    11/2 cups carob molasses
    21/2 teaspoons baking powder

    Heat oven to 300 F or 180 C . Place dry ingredients in a bowl mix togther. Add oil and molasses. Mix well. Use our hands its perfect. Prepare a round cake tin by lining with greaseproof paper and smoothing some tahina over the paper . Put the mixture into the tin smooth the top with wet hands and bake for approx. 20 mins on 300F or 180 C or until it is cooked. Cut into small squares once cooled. Absolutely wonderful and so easy to make. No sugar, no eggs, no butter. It’s good for you . Enjoy

    Carob molasses is also good for constipation. Mix the molasses with some warm water and drink before bedtime.

  11. mudgie August 4, 2009 at 5:38 pm

    yum, ive just finished a breakfast of dibis bi tahina…i was introduced to this by two Lebanese girls i knew/know.

    i know its naughty to have it for breafast, but its leftovers from last night….yum.

    And i’m also fascinated by carob molasses!

    Middle Eastern stores also stock: pomegranate molasses, and grape molasses.
    not sure what to do with these….

  12. Deb August 4, 2009 at 6:21 pm

    I keep forgetting to try it! You’ve motivated me again though. I should look for the pomegranate molasses too. There’s a recipe in Vegan With a Vengeance that uses it!

  13. Pingback: Dibis Bi Tahina « Invisible Voices

  14. Pingback: Carob Molasses Cake « Invisible Voices

  15. z August 6, 2010 at 10:35 pm

    Carob and carob molasses is told to be very good against allergy and astma.When I was in turkey, i bought a jar of carob molasses to use it against my allergies (like a spoon or two a day)but forgot to bring it back to canada with me. Today i am having a bad evening with itchy eyes and cough etc. so i came to look for an online source to buy it.We will see if i will find one or maybe i should check the local specialty stores.

  16. makarna November 5, 2011 at 12:12 pm

    You could find it most arabic grocery stores.Here in Arizona Baiz Market has it. YOu could also find grape and other type.It is really good an natural.

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