• 1kg carobs
  • 1kg sugar
  • 1/2 tsp cloves ground


1) Wipe pods clean, then wash in 3 to 4 changes of water.

2) Roast for about 10 minutes in one layer.

3) Let cool, then bread each pod in 3 or 4 pieces.

4) Soak overnight in about 2 liters water.

5) Bring to boil in same water, hence simmer for 30 minutes.

6) Drain the liquid pressing pods to extract maximum juice (discard pods).

7) Add sugar and cloves, then boil for 30 minutes.

8) Cool completely (you can add whiskey to taste).

Traditional snacks characteristic of Easter are the sweet Karamelli tal-Harrub, sold on street stalls at every Maltese village during Easter time.