Flavours of the Palestinian Old Souks

The carob tree grows naturally in the North of Falasteen (Palestine), in the Upper Galilee area. Carob has long been used in the traditional Palestinian Cuisine. One of the most popular applications is the Dibs (Carob Molasses) which in the northern areas is used in making desserts as well as had for breakfast alongside Halaweh (a dense paste made out of sesame). Another very traditional use of carob is in the making of this traditional drink: Carob Juice. This juice is especially famous in Ramadan throughout the whole country. It is usually sold at all markets and had with breakfast. Below is the recipe for making this delicious juice from the very healthy carob.

(Learn more about carob in my book Plated Heirlooms) and check this link for Ramadan Traditions in Falasteen (Palestine) on this link.


1 1/2 cups expressed Carob juice

1 1/2 cups sugar

1 1/2 Liters water

1 tsp Rosewater

Introducing Carob & its Health Benefits

Carob is an evergreen flowering shrub, belonging to the pea family. Native to the Mediterranean region, carob is cultivated for its edible seeds. It is found in its natural form in Southern Anatolia, Cyprus, Syria, Greece, Spain, Morocco, Tunisia, Algeria, Libya and Palestine.

Consumed since ancient times, it is also known as Saint John’s Bread or locust bean. The dried carob fruit is traditionally consumed on Jewish holidays and the juice is popular in the Muslim community during the Islamic month of Ramadan. Carob is often times used as a substitute in making various products such as baked goods, bars, snacks, cereal, dairy products, cocoa-containing products and beverages.

Some of its health benefits include:

  • orks as an analgesic, anti-allergic, antibacterial, antioxidant, antiviral and antiseptic.
  • Carob improves digestion and lowers cholesterol level in the blood.
  • It is used for treating diarrhea in children and adults alike.
  • Since it does not contain caffeine, carob benefits people with high blood pressure.
  • Regular use of carob helps in preventing lung cancer.
  • The vitamin E content in carob helps in treating cough, flu, anemia and osteoclasis.
  • The Gallic acid in carob helps in preventing and treating polio in children.
  • Carob fights against osteoporosis, due to its richness in phosphorus and calcium.
  • Carob pod husks are chewed by singers to clear the voice and throat.


  • Carob forms an important commercial stabilizer and thickener in bakery goods, ice cream, jelly, salad dressings, cheese, bologna, sauces, salami, canned meats, fish, mustard and other food products.
  • The carob powder is used as a substitute for cocoa powder or chocolate in cakes, cookies and candies.
  • Hot beverages are made using carob powder, instead of coffee.
  • For making cookies and muffins, carob chips are used in place of chocolate chips.

To make the Carob juice:

In a pot, combine the expressed carob juice and sugar, heat gently stirring continuously until the sugar is completely dissolved and the mixture is caramel coloured.

Slowly and carefully add the water to the carob mixture, stirring to incorporate. Leave the mixture to boil on medium heat until it becomes dark brown (almost 30 minutes).

Remove from heat and bring to room temperature, then place in juice containers and chill until ready to serve.

Serve chilled with a few ice cubes, garnished with raw pine nuts.

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