EgyptianEgyptian Kharoub (Carob Drink)
Dried carob pods broken up, soaked overnight and simmered, then strained through a cloth into a dark, naturally sweet drink served cold. A Ramadan classic sold by street vendors across Egypt.
Makes: About 1.5 liters, 6 glasses
- Prep:
- 10 minutes
- Cook:
- 45 minutes
- Waiting:
- 8 hours (Soak the carob pods for 8 hours or overnight.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Breaking
10 minutesRinse the carob pods, break them into small pieces with your hands and pick out any loose seeds.
Success cuePieces about 2 cm long.
- 02
Soaking
8 hoursSoak the pieces in the water for 8 hours or overnight.
Success cueThe pieces are soft and the water is brown.
- 03
Simmering
35 minutesGentle simmerBring the carob and its water to a boil, then simmer for 30 minutes and let it cool.
Success cueA dark brown, fragrant liquid.
- 04
Straining
10 minutesStrain through a sieve lined with a clean cloth, squeezing well. Taste, stir in the sugar only if needed, chill and serve cold.
Success cueA smooth, very dark drink with no grit.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
A slow simmer brings out the carob's chocolate-like taste without a burnt edge.
- • Carob is naturally sweet; taste it before adding any sugar.
- • Look for dried carob pods at spice shops (attar).
Common mistakes
- • Putting the hard seeds in a blender; they do not grind and can damage the blades.
- • Straining through a sieve only, so a fine grit stays in the drink.
- • Boiling it hard, which gives a burnt taste.
Substitutions
- • Instead of carob pods: 250 ml carob molasses (dibs kharoub) stirred into 1.25 liters of cold water; no soaking or simmering
- • Instead of sugar: leave it out, or use a spoon of honey
Serving ideasServe cold at iftar, stirred well before pouring.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Does kharoub need sugar?
Usually not much. Carob pods are sweet; taste after straining and add sugar only if you want it sweeter.
Where do I find carob pods?
At spice shops (attar) and many supermarkets in Egypt and the Levant, sold dried or crushed.
How long does it keep?
Up to 3 days in the fridge. A little fine sediment settles at the bottom, so stir before pouring.
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