over on the general discussion board, someone brought up the question of whether carob has any legitimate culinary uses, or was just dreamed up in the 70's as one more way for health-conscious moms to punish their children.
i spent a few seconds googling and discovered Lag B'Omer, as well as a couple of mentions that carob might actually be the "locusts" that John the Baptist ate. so seems that carob was well known in the ancient middle east.
does anybody have any good, tasty recipes involving carob, possibly in traditional Jewish or middle-eastern cuisine?
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