title_body: What dishes pair well the Maltese Harruba liqueur?
upvoted_answer: I'd say it is probably too sweet to be enjoyed as part of a meal except as an aperitif as @Eric suggested.
  
  Since Carob tastes like chocolate and this is a sweet strong liqueur. Maybe consider using it in a Tiramisu recipe as a substitute for Marsala? I have used Amaretto in this way before and it was delicious! 
  
  Carob is often used as a substitute for chocolate so any liqueur based recipes where you want a hint of chocolate flavour would benefit from this. Maybe in a beef based dish (as we know a hint of dark chocolate in a beef casserole or chilli is a great trick!)
  
  I found this article online which could give you some inspiration.