In Lebanon, carob, known as kharroub (خروب), is far more than a health-food ingredient. Deeply embedded in rural traditions and food culture, it forms part of longstanding practices that predate the widespread use of refined sugar, linking past and present through taste, memory, and identity.
Carob in Lebanese food culture
Historically, carob molasses (dibs el kharroub) served as an accessible and affordable sweetener when sugar was scarce or expensive. It became an essential element of mouneh, the traditional system of food preservation and storage.
One of the most iconic uses is dibs bi tahini (دبس وطحينة), a simple yet enduring combination of carob molasses and tahini, eaten with bread as breakfast, dessert, or a snack. Carob is also widely used in Ramadan beverages, valued for its natural sweetness, refreshing qualities, and caffeine-free nature.
Other notable preparations include sfouf bi debs, a variation of the traditional semolina cake made with carob molasses instead of sugar, and jallab, a Levantine drink combining carob, grape molasses, dates, and rose water, typically served with pine nuts, raisins, and crushed ice.
A landscape shaped by carob
Carob’s historical importance is reflected in Lebanon’s geography. The region of Iqlim al-Kharrub, located south of Beirut in the foothills of the Chouf, takes its name from the tree and reflects its longstanding role in local production systems.
Across Mount Lebanon, Batroun, and the Chouf, carob trees have long shaped rural landscapes and livelihoods, forming part of traditional agroforestry systems adapted to semi-arid environments.
Traditional knowledge and local production
Carob molasses production remains rooted in artisanal knowledge passed down through generations. Families traditionally harvest the pods, crush them, soak them in water, and slowly boil the extract to produce a thick, dark syrup.
This process continues in several villages today. In Ksaibeh, for example, families have been producing dibs el kharroub for over a century, maintaining techniques that connect present-day production with ancestral practices.
From tradition to modern value chains
Today, carob is increasingly integrated into both traditional and modern markets. Lebanese products include molasses, powders, spreads, herbal teas, energy bars, and baked goods, reflecting growing demand for natural and plant-based foods.
Carob seeds also represent a significant industrial resource. They are used to produce locust bean gum, a natural stabiliser widely used in the food, pharmaceutical, and cosmetic industries. Traditionally, by-products from processing were also used as animal feed, contributing to low-waste production systems.
Symbolism: resilience and memory
Beyond its culinary and economic value, carob carries strong symbolic meaning in Lebanese culture. It is often associated with resilience, self-sufficiency, and “food of hard times”, reflecting its role during periods of scarcity and conflict.
As in many Mediterranean societies, carob has been linked to survival during difficult periods, embedding itself in oral history, rural identity, and collective memory.
A species for climate resilience
The carob tree (Ceratonia siliqua) is well adapted to Mediterranean climates. In Lebanon, it is valued for its ability to tolerate drought, thrive in poor soils, and require minimal irrigation.
Its deep root system contributes to soil stabilisation and erosion control, particularly on slopes, while its integration into agroforestry systems supports biodiversity and sustainable land management.
These characteristics make carob increasingly relevant in the context of climate change. As Lebanon faces rising temperatures, water scarcity, and land degradation, the species is being reconsidered as a strategic asset for climate-resilient agriculture and rural development.
This article has been adapted from original content provided by Salwa Ghanimeh, Communication Officer at the Lebanon Reforestation Initiative (LRI)
