V0: described, not machine-verified
Traditional Egyptian Carob Drink (Kharroub)
Carob is the timeless refreshing beverage of Egyptian streets and Ramadan tables. Caramelizing the sugar directly with crushed carob pieces yields its unmistakable amber hue and deeply smoky, aromatic flavor.
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Ingredients
- Crushed carob pods in small pieces1 cup crushed carob
- White sugar for caramelization3/4 cup white sugar
- Pure filtered water7 to 8 cups water
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 110, protein 0, fat 0, carbs 28, fiber 3, sugar 25
Original steps
- Place crushed carob pieces and sugar in a deep saucepan over low-medium heat. Stir continuously until sugar melts and turns deep golden-amber (caramelizes) without burning, imparting its signature smoky aroma and rich color.
- Pour in water and cover pot over low heat until hardened sugar dissolves completely. Bring to a gentle boil for 4 minutes.
- Remove from heat and let rest covered until completely cooled to extract maximum flavor. Strain through a fine mesh sieve, refrigerate until ice-cold, and serve chilled over ice cubes.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking