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Date syrup from Israel -- suggestions?

My daughter just returned from a trip to Israel, and brought back for me a small jar of date syrup. It is dark brown, thicker than maple syrup but thinner than molasses, sweet without being cloying and with a distinct date flavor. This stuff is delicious by the spoonful right out of the jar, but I would imagine people use it for other things (though if not I won't be too disappointed; my spoon is ready!)

So: anybody have any ideas? More to the point, any middle easterners out there who have used it? If so, for what?

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  1. Tahini and Date Syrup Dip (Dibis W'rashi) http://www.recipezaar.com/190396

    Zibibiya- Iraqi New Year Soup http://iraqifamilycookbook.blogspot.com/

    It's also used in Iraqi Haroset during Passover.

    1 Reply
    1. re: Nancy Berry

      Iraqi Haroset is my personal favorite...it uses Silan (date syrup) and crushed walnuts...that's it, but is my favorite of all the international ones I've made or tried......Amba however is a taste I expect I will never acquire....

    2. It is very good in Total Yogurt!

      1. I've used it to replace sugar in oatmeal cookies and it lends a lovely different note of sweetness. I've also used it to replace sugar in these bran-carob-banana muffins I make. You can buy big jars of it at a middle eastern grocery store, so, if you do have one near you, you should use what your daughter bought you without hesitation!

        1 Reply
        1. re: brownie

          Middle eastern groceries of many varieties are no strangers to southern California, where I am, so I have no qualms about using the little jar my daughter brought.

        2. Seems almost similar to the Apple/Pear syrup I posted about (still on the front page) from Belgium. It sometimes contains dates (albeit not the main ingredient)

          check out this website
          http://www.sirop-de-liege.com/en/reci...

          1. You can use this in any recipe calling for pomegranate molasses.

            5 Replies
            1. re: pikawicca

              It's an awful lot sweeter than pomegranate molasses, no? Dibis w'rashi made with "dibis tamar" (pomegranate molasses)--unlike that made with grape, date, or carob molasses--isn't very good--much too tart.

              Second the suggestion to use it for it for dibis w'rashi and the haroseth sounds wonderful. I'll need to find pesadik dibis tamar/silan, though. Obviously, the Al Wadi I use won't cut it. ;)

              1. re: MacGuffin

                I think you meant 'dibis rumman'.
                'Rumman' means pomegranate. 'Tamar' means dates :).
                (Was an Arabic major in college.)

                Man, so excited other people know about these recipes!

                1. re: smoocat

                  You're absolutely right (DUH!). I took a few years of Arabic, plus a LOT of Hebrew and use a LOT of dates for sweetening smoothies and such (The Date People are my source), so there's no excuse for such a dumb goof.
                  ‎‫شكرا !‬ (I had to copy and paste that--no Arabic on my keyboard!)
                  ‎‫