Date Syrup (Iraq)

Date Syrup (Iraq)

(12 servings)    Printable Version
  • 1 cup pitted Medjool dates
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
Prepared exactly as the recipe was submitted, it would be more accurate to call this a date spread. You could certainly add additional water to the blender to get more of a syrup consistency, but I don't think I'd recommend that. I really liked it as a spread. It reminded me of apple butter. I enjoyed it on both waffles and toast. I used Honey Dates rather than Medjool Dates, just because that's what I had on hand. For me, the syrup (aka spread) kept well in the refrigerator for 5 days. (This recipe was submitted in 2006. It was tested and photographed in October 2014.)

Date Syrup

How To Make Date Syrup

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. If needed, add additional water a teaspoon at a time to get desired consistency.

Store in a sealed container in your refrigerator. Warm the syrup before using.

How To Make Date Syrup

In Iraq, date syrup is enjoyed for breakfast on bread with heavy cream. But this syrup is also a great replacement for traditional maple syrup for pancakes and waffles.

Mr Breakfast would like to thank Bennett for this recipe.

Comments About This Recipe
What do you think of Date Syrup (Iraq)?
Overall Average Rating = 4 (out of 5)
Based on 1 vote.

Official Member: Team BreakfastFrom coffeecup22 (Team Breakfast Member)
Rating (out of 5):  

Came out more like a spread than a syrup, which was great on toast with some cream cheese. What would I add to make it more syrup-like. Just more water?

Comment submitted: 7/17/2013 (#16171)

From cairogirl

Here is one of the best date syrups out there - and they usually have free shipping deals. It's hard to get that same consistency making your own, I know from experience!

Comment submitted: 4/1/2010 (#10217)

From NY Breakfast

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)

From 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)

From B

Actually debs is a Lebanese carob molasses traditionally mixed with tahini to form a paste and eaten with bread.

Comment submitted: 11/19/2008 (#6881)

From squeak

I have a jar bought by my mother from ASDA but I don't know what to do with it. Can I use it in recipes using Maple or Corn Syrup or is it just for pouring?

Comment submitted: 10/14/2008 (#6595)

From SuBee

I haven't been able to find it commercially, so will make my own. Thanks!!!

Comment submitted: 10/8/2007 (#3722)

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