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.)





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.






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.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From 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 - www.organicsareforeveryone.com 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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