posted
Kharoub or carob is very common in Egypt. You find it either whole pods or crushed or powdered and sifted. It is a good chocolate substitute and can lower cholesterol. It can also be used instead of cacao powder in recipes. You can have it as a hot drink.
I use kharoub in cakes and brownies instead of chocolate or cacao.
Healthier than chocolate! lol
CAROB BROWNIES
2/3 c. sifted whole wheat flour 1/2 tsp. baking powder 1/4 tsp. salt 1/3 c. butter, melted 4 tbsp. carob 1/3 c. honey 2 beaten eggs 1/2 c. nuts 1 tsp. vanilla
Combine whole wheat flour, baking powder and salt; set aside. Melt butter in small saucepan over low heat. Add carob powder and honey; blend and remove from heat.
In mixing bowl, beat eggs well; gradually add carob mixture. Add sifted dry ingredients and mix well. Blend in vanilla and nuts. Pour batter into oiled 8 inch square pan. Bake at 350 degrees for 30-40 minutes or until wooden pick inserted in center comes out clean.
CAROB CHIFFON PIE
1 tbsp. unflavored gelatin 1/3 c. carob powder 1/4 c. honey 1/2 c. water 4 eggs, separated 1 tsp. vanilla 1/8 tsp. salt 1/2 tsp. rum or mint flavoring
Prepare a pie dish with a baked crumb crust. Cool.
Combine gelatin and carob powder in top of double boiler. Stir in honey, water and slightly beaten egg yolks. Place over simmering water and cook, stirring for 5 minutes or until slightly thickened. Add flavoring. Remove from heat and cool to room temperature.
Fold beaten egg whites into cooled carob mixture. Pour into cooled baked crumb crust. Refrigerate until set. Top with whipped cream.
CAROB COCONUT COOKIES
1 c. sugar 1/2 c. butter 2 eggs 1 c. flour 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. vanilla 4 tbsp. carob or cocoa 1/2-1 c. coconut Chopped walnuts, optional
Cream butter and sugar. Gradually add 2 well beaten eggs and mix. Add flour, baking powder, salt, carob, coconut, nuts and vanilla. Stir thoroughly and drop by spoonfuls on an ungreased cookie sheet. Bake at 350 degrees for 10-15 minutes.
CAROB CANDY
1/2 c. carob powder 1/2 c. honey 1/2 c. peanut butter 1/2 c. sunflower seeds 1/2 c. sesame seeds 1/4 c. wheat germ 1/4 c. flour 1 tsp. vanilla (optional)
Stir ingredients with spoon in mixing bowl. Roll into balls and put in refrigerator or freezer until hardened. They are then ready to eat.
posted
thanks for these - Ive got a box of carob powder in my cupboard I wasnt sure what to do with.
I'd seen a recipe for chopped dates and carob powder, as low-fat snacks for chocoholics like me, and now I cant find it!
Posts: 1056 | From: UK, Middle East & Europe | Registered: Jun 2006
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posted
great necro, thanks. by the way I have a difficult time finding unflavored gelatin easily here,there is one place I always know has it but I have to do some leg work. they always seem to have flavored gelatins, and is it just me or is the sour cream in egypt weird?? Posts: 13440 | Registered: Feb 2006
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1 c. chopped dates 2 eggs 1 tsp. vanilla 3 tbsp. carob powder 1 c. all-purpose flour 1/2 tsp. baking powder 1/4 tsp. salt (optional) 1/2 tsp. ground cinnamon 1/2 c. chopped walnuts
Grease a rimmed cookie sheet; set aside.
Combine dates, eggs, vanilla and carob powder in blender container or food processor. Blend on high speed until well mixed. Transfer to mixing bowl and add flour, baking powder, salt and cinnamon. Stir until well mixed. Add chopped nuts. Shape into balls and place on prepared pan, spacing them about 2 inches apart. Flatten balls slightly with tines of fork or back of spoon. Bake in a 350 degree oven for 8 to 10 minutes.
BANANA DATE COOKIES
3 ripe bananas, mashed 1/2 tsp. salt 1 tsp. vanilla 1 tsp. cinnamon 1 c. packed dates, chopped 1/2 c. nuts, chopped 1 c. raisins 1 c. coconut, flaked 1/2 c. dried fruit of choice, chopped 1/2 c. unsweetened carob chips; optional 2 c. quick cooking oats
Mash bananas; stir in salt, vanilla, and cinnamon. Add dates, nuts, raisins, coconut, dried fruit and carob chips; mix well. Stir in oats and mix until well blended. Drop by teaspoons on cookie sheet sprayed with vegetable cooking spray. Bake at 350 degrees for 15-17 minutes. Yields 50 cookies.
Posts: 586 | From: Styx | Registered: Dec 2006
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posted
Necromancer, where do you get powdered carob in Cairo? I only ever seem to come across the whole pods or the roughly ground stuff for making drinks.
I used to use carob a lot in my super-organic days and I quite like it.
Posts: 3587 | Registered: Mar 2006
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posted
I get mine in Carrefour. It is sold by weight from the spice barrels. But I have seen it in many markets sold by weight from tubs and barrels.
If you dont live near Carrefour or cannot find it in local markets just buy chips and take them to a coffee grinder and ask him to do it for you for a 'penny'!! Posts: 586 | From: Styx | Registered: Dec 2006
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quote:Originally posted by necromancer: I get mine in Carrefour. It is sold by weight from the spice barrels.
How can you tell Carob from the Cocoa?
They have 2 barrels of what I thought was cocoa powder, one light, one dark. Is this what you mean, or is the carob in a different spot?
Posts: 3291 | From: I DO believe in Karma! | Registered: Apr 2002
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posted
''I use kharoub in cakes and brownies instead of chocolate or cacao.''
Enjoyable information...but does it taste as good as a brownie? I mean chocolate is chocolate. The next time I'm in Cairo, I demand a taste test. Posts: 2953 | From: Slightly south of Azkaban. | Registered: Aug 2006
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quote:Originally posted by necromancer: I get mine in Carrefour. It is sold by weight from the spice barrels. But I have seen it in many markets sold by weight from tubs and barrels.
Thanks. So I assume I should be able to get it in any of those stores that sell spices, coffee, grains, henna etc., right?
Posts: 3587 | Registered: Mar 2006
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quote:Originally posted by SayWhatYouSee: Enjoyable information...but does it taste as good as a brownie? I mean chocolate is chocolate.
Mmmh ... I'd say it tastes just as good but different. I never looked at it as a substitute but rather as something that has a nice and distinctive taste in itself.
I don't think you can satisfy a chocolate craving with carob ... and why would you want to?
Posts: 3587 | Registered: Mar 2006
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quote:Originally posted by necromancer: I get mine in Carrefour. It is sold by weight from the spice barrels.
How can you tell Carob from the Cocoa?
They have 2 barrels of what I thought was cocoa powder, one light, one dark. Is this what you mean, or is the carob in a different spot?
The cacao I use is Bourneville and that is dark. The kharoub is lighter same colour almost as cinnamon. It is a good cacao substitute but it does have a distinct taste. It is also sweeter than cacao. Cacao powder is quite bitter if its a good one like Bourneville. Just ask the assistant for the powder kharoub. Posts: 586 | From: Styx | Registered: Dec 2006
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and I quite like it.
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The next time I'm in Cairo, I demand a taste test. 
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