In a medium saucepan, bring water and dates to a boil. Reduce heat to low. Cover and simmer for 15 minutes. Add vanilla and simmer for an additional 5 minutes.
Allow mixture to cool to room temperature. Place mixture in a blender with the cinnamon. Pulse until smooth and completely blended.
Store in a sealed container in your refrigerator. Warm the syrup before using.
In Iraq, date syrup is enjoyed for breakfast on bread with heavy cream. But this syrup is also a great replacement for trational maple syrup for pancakes and waffles.
Mr Breakfast would like to thank Bennett for this recipe.
Thank you for the recipe, I have not been able to find the old Iraqi syrup anywhere in NY, it is great mixed with tuhini.
Comment submitted: 9/26/2009 (#8750)
By Holly J.
A friend of mine on Long Island can't get it there, so he buys it when he comes to Montreal... by the case. Ironically here in Sudbury, Ontario, I can't find it... maybe I'll try this recipe, I'm curious to see what the hoop-la is all about :)
Comment submitted: 8/18/2009 (#8562)
By B
Actually debs is a Lebanese carob molasses traditionally mixed with tahini to form a paste and eaten with bread.
