Ok so this isn’t EXACTLY a recipe but it’s a super nutritious and filling breakfast that I’ve been enjoying lately. Not only does it squash my sweet tooth (I hear that’s going around ya know..) but it leaves me with alot of energy to keep up with my 4 month old.

Recipe Directions

This is really a no-brainer but I find it tastes best and works best if you pour the tahini in the bowl first and then add the date syrup (in kurdish Doe-shaaw) and mix till you have a thick even-colored paste. Then just use your fruit or bread or whatever to eat. I’m sooooo hoping that in the summer when it’s HOT! to try and see if I can dehydrate this a bit (No dehydrator but the sun works just as good) I’m hoping to create a kind of taffy… If there’s any brave soul out there with a dehydrator who’d like to experiment with this and see if it works I’d be really grateful for the information!
Ha-Fetta (Enjoy in kurdish)

KurdishMom0607's Thoughts

Ok so this isn’t EXACTLY a recipe but it’s a super nutritious and filling breakfast that I’ve been enjoying lately. Not only does it squash my sweet tooth (I hear that’s going around ya know..) but it leaves me with alot of energy to keep up with my 4 month old.

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ive been a tahini addict lately, tahini an celery! ill get to try it sweet now! yum! your baby is such a cutie!

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Actually date syrup lasts for a month in the fridge that's the longest I've let it be. I usually pit the dates before I soak them some times when there isn't electricity I just mash them with the soak water to make a paste with a fork. It's almost the same thing but you have more flexibility with a blender to make the consistancy you like. Date syrup is also a great substitute for sugar/stevia in coffee.. It gives it a unique flavor I sometimes use it in my tea too.

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I make date syrup at home and it is quite easy. Don't quote me on the measurements, but you can just "eye it" and decide if you need to add more or less of something.
For about 1 Jar of date syrup (little over 1 cup):
20-40 dates, pitted (and soaked for a few hours if you have time, I usually just chuck them in the blender without soaking them)
1/2 cup of pure water
pinch of himalayan salt
I start with 20 dates, pit them and add them to the blender with the water and salt. I start blending until its smooth and I reach the consistency that I want. If I want it sweeter, I add more dates. If I want it to be more like a sauce, then more water. I usually end up using 40 dates and a cup of water more or less. This syrup can be used for just about any dessert or food that requires a sweetner and lasts for about a couple of days in the fridge and that's only because we use it up so quickly. I really don't know how long it would stay fresh.

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i think a good sub for date syrup could be honey (or other sweetener) with some carob powder

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Where do you get raw date syrup, or is there a way to make it at home?

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