Gulepp tal-Harrub – Carob Syrup


  • 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).

    Store in sterilized jars. If the mixture is too thick you can add more water.

    Difficulty: Easy

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5 Responses to Gulepp tal-Harrub – Carob Syrup

  1. anna maria grech says:

    i love to receive your news letter to this email address pls…thank you
    i love maltese food and interested in old Maltese receipes, food and sweets…if you can email me some pls…thanks

  2. Roanne says:

    Min fejn nista nixtri il- harrub thank you

    • liliana camilleri says:

      il-harrub jkun lest biex jinqata f’nofs Awissu fi zmien Santa Liena. Jekk ma tafx lil xi hadd li ghandu harruba, kellem lil tal-haxix min fejn tixtri inti, probabli jkun jista jghinek

  3. Joe Mejlak says:

    Issa ghadda zmienu biex taghqtu, ghax il-harrub biex taghmlu gulep trid taghqtu wara santa Maria ghal l-ahhar ta Awwissu qabel taghmel l-ewwel xita.

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