AREA OF PRODUCTION: North Lebanon – Mount Lebanon
– South Lebanon
DESCRIPTION: Sweet thick brown coloured syrup.
PRODUCTION METHOD: The carob dark ripe pods are cut into small
pieces. The seeds are taken out. The pod pieces are put in large
containers made of pottery with around 9 litres of water in order to
soak for 30 minutes. The water of the container is taken out and put
in another container; it is a cyclic process between two containers
repeated twice. After this phase the liquid solution is put in a container
and boiled at high temperature for 6 hours. The fire is gradually turned
down and the stirring is non-stop also in the cooling phase. It is stored
in large plastic container when the liquid becomes thicker.
PRODUCTION PERIOD: August - September
HISTORY AND TRADITION: Carob molasses is a traditional sweet
specifically served in winter season as energetic dessert. It is served
with tahini and eaten with bread as a dip. It is also used as a sweetener
in the preparation of some Lebanese desserts such as Msissé. Carob
ripe pods can also be chewed as a sweet snack.
Festivals and folk festivities