What You Need to Know
The process involves boiling down dates in a large quantity of water to create a concentrated syrup, which is then reduced to a thick, syrupy consistency by boiling off excess water. The resulting syrup is rich in sugars, particularly fructose and glucose, and has a rich, caramel-like flavor.
Steps
- 1.
Dibs al-Tamr (Iraq) (Traditional Mesopotamian): Base sweetener for both savory dishes and desserts
- 2.
Date molasses bread (Turkey) (Ottoman cuisine): Primary sweetener and moisture-retaining agent
- 3.
Tahini-date syrup dip (Levant) (Eastern Mediterranean): Provides balancing sweetness to sesame paste
The Science
Primary Reaction
Maillard reaction