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Date syrup

Sweeteners & chocolate · Syrups & honey

Date syrup

Dark, thick syrup extracted from dates; fruity, caramel-like sweetener used across the Middle East.

Also called: silan, dibs, date molasses

1 recipe with it

Photo: w:en:User:Hakeem.gadi, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Date syrup (silan, dibs) is made by cooking dates in water, pressing out the juice and reducing it to a dark brown syrup. It tastes of dried fruit and caramel with a slight tang, and is less sweet than honey. Traditionally it is eaten with tahini and bread, and used to sweeten sauces and desserts.

How it’s used

  • Mixed with tahini as a dip or spread
  • Drizzling on yogurt, porridge and pancakes
  • Glazing roast vegetables and meats
  • Sweetening baking and dressings

Characteristics

Taste
Fruity, caramel, slightly tangy.
Sold as
liquid
Cooking uses
Usually eaten raw, Mainly a seasoning, Suitable for baking

Storage

Pantry-stable. Closed in a cool place; refrigerate after opening in warm climates.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
260 kcal
Protein
0.04 g
Carbohydrate
67.04 g
Fat
0.06 g
Fibre
0 g
Sugars
60.46 g

USDA FoodData Central: Syrups, maple (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Molasses — Light molasses with a little honey; darker and more bitter.
  • Maple syrup — 1:1; thinner and less fruity.

Related ingredients

Recipes with date syrup

  • Jallab

    Levantine · 10 min · 95 kcal · Vegan

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