These carob cookies are crispy with rich flavor coming from carob molasses, they’re completely refined sugar-free, vegan and a perfect choice for those seeking a healthier option, yes carob molasses or dibs al carob, as know in Arabic, is nutrient dense and high in antioxidants, with a detailed video tutorial below.
What is carob molasses?
Carob molasses it is a dark brown syrup liquid that has a natural sweetness with a deep smooth flavor and touch of acidy, it comes from the fruit of the carob tree. Evidently, before sugar ruled the world it was used in Lebanon and the Middle East as an alternative for sugar. It has terrific health benefits, rich in vitamins and minerals and has a deep sweet aroma taste with some roasted fruity taste and not exactly chocolate, but just a shade of it. It is made my soaking carob pods in water for at least 24 hours, boil the liquid, strain then simmer for a few hours until it reduces to a dark pourable syrup, you can find it ready in Middle Eastern stores, and count yourself lucky if you can find oraganic carob molasses; it supports digestive health, regulates blood sugar, and promots heart health.
Carob kaak are a classic Lebanese dessert that dates back to the old days. They’re crispy and spiced with cinnamon and nutmeg and the carob molasses adds a unique favored taste like no other; they aren’t overly sweet and are vegan by nature, they also freeze well so you can make them in advance if you like, pair them with a cup of tea, coffee or salep.
Ingredients needed to make carob kaak
- Carob molasses
- Farina
- All-purpose flour
- Sunflower oil
- Baking powder
- Mahlab: An aromatic white spice, used in the Middle East for baked goods.
- Cinnamon powder
- Nutmeg
- A pinch of salt
Tips and tricks
- Use a 250 ml measuring cup to make the kaak.
- If the dough is overly sticky, sprinkle just a bit of flour and knead just to integrate the ingredients together.
- Make sure to shape the kaak as equal as possible in size so they bake evenly.
- Use parchment paper or silicon baking mat for best results.
- It is difficult to know when carob cookies are done because of the dark color Instead, rely on the golden-brown edges, the firmness of the center, and the cookie’s ability to be easily moved on the baking sheet. The cookies should be set and lightly golden, and make sure to roll one over and see that it’s just slightly brown on the bottom.
A Lent friendly snack and dessert
These carob molasses kaak are a great choice for Lent when you want something tasty but comes together fast. As you can see they dairy-free and vegan; a kind of clever dessert and a balance between rich and simple; serve them during Lent or any time of the year, they’re effortless to shape without sacrificing flavor.
Looking for more kaak recipes? We got you covered!
- Kaak al Asrieh
- Lebanese Sweet Kaak
- Lebanese Milk Kaak
- Northern Lebanese Flat Kaak
- Farida’s Date Ring Kaak
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Carob Molasses Kaak/ Kaak Bil Dibs
Description
Ingredients
- 1 cup farina called in Arabic theen farkha
- 2 1/4 cups all-purpose flour
- 3/4 cup sunflower oil
- 1 cup carob molasses
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon mahlab
- 1/2 teaspoon cinnamon powder
Instructions
- Preheat oven to 170°C/ 340°F.
- In a large bowl, combine together, farina, all purpose flour, baking powder, salt, mahlab, cinnamon powder and nutmeg. Stir in the oil and carob molasses. Gently knead the dough with your hands until you end up with a soft cohesive ball. If the dough is too sticky, add just a pinch of flour (but please don't go heavy).
- Line a large oven sheet with parchment paper, divide the dough into equal balls, roughly the size of a ping pong ball, or even smaller.
- Rub each ball with the palm of your hands, forming a 7 cm or 2.5 inches long rope like dough. Pinch the end of the elongated rope together, forming a circle. Place on parchment lined oven sheet, keep some space between one kaak and another.
- Bake to a pale golden color, about 15-17 minutes. Keep an eye on your oven, and note that carob molasses have a tendency to burn easily; to know for sure that they’re done roll one over and see that it’s just slightly brown on the bottom. Remove from the oven and leave them to cool down completely before transfering to a serving plate.
Video
Notes
