mezzomediDate molasses
Deep caramel date syrup, inseparable from tahini on bread.
A thick brown syrup made by cooking then pressing dates, tasting of caramel and dried fruit, with a slight bitterness. Called dibs in Iraq and the Levant, rub in Libya, rob in Tunisia and silan in Israel, it is eaten mixed with tahini and bread, poured over Libyan asida, and sweetens pastries and marinades.
Best pairings
Tahini Classic94%Dibis w'rashi (Iraq): the bitter, rich sesame of tahini balances the deep sugar of dates.
Bread Classic86%The molasses-tahini or molasses-oil mix is scooped up with flatbread at breakfast.
Walnut Classic86%Iraqi Jewish haroset: silan and crushed walnuts, the tannic nut tempering the syrup.
Butter Classic82%Libyan asida: a well of melted butter and rub crowns the flour dough.
Extra virgin olive oil Classic80%In southern Tunisia and Libya, bread is dipped in a mix of rob and olive oil.
Sesame seed Aroma bridge80%Toasted sesame seeds echo the tahini pairing in a crunchy form.
Labneh Classic80%A drizzle of date molasses over labneh: the lactic tang answers the caramelised sugar.
Semolina Classic78%Maghrebi semolina or flour porridges such as asida are topped with date syrup.
Greek yogurt Classic78%Over thick Greek yogurt, date syrup brings sweetness and brown caramel notes.
Cardamom Classic78%Cardamom, common in Iraqi and Levantine date sweets, freshens the syrup.
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FAQ
What goes well with date molasses?
Date molasses pairs well with tahini, bread, walnut, butter and extra virgin olive oil. Dibis w'rashi (Iraq): the bitter, rich sesame of tahini balances the deep sugar of dates.
What can I substitute for date molasses?
If you don't have it, try: grape molasses, honey, carob.