Date syrup is very similar in taste and texture to molasses. As a matter of fact, Date syrup is often referred to as Date Molasses. This thick and rich syrup can be used in a variety of ways, but my favorite way to enjoy it is with some Tahini Paste and Homemade Pita Bread. Or use it to make Halwa!
Why This Recipe Works
Date Syrup/Date Molasses has been a staple in the Assyrian diet for hundreds, if not thousands of years. Assyrians call this delicious syrup "Nepookhta," while in Arabic it's referred to as "Dibbis."
Assyrians eat date syrup mixed with Tahini Paste for breakfast, especially when fasting. I guess you can say Assyrians invented the first Peanut Butter and Jelly sandwich. But instead of making a sandwich, we mix the syrup and tahini on a plate and dip the pita bread into it.
You might be asking, why go through the hassle? Why not run down to the store to pick some up? I'm glad you asked! Currently, I'm in Montana and have no access to Middle Eastern markets.
Many of us live in rural communities where the nearest grocery store is an hour away. I love being able to create my own recipes when buying the item in need is not an option.
This morning I was craving Date Molasses. After scouring the pantry, I realized that I was out. I did find dates, however. I decided to try making it myself. It ended up being way easier than I expected!
How to make this recipe
Remove the pit and the round "cap" from the end of the dates and chop it into quarters.
Add dates to a medium-sized pot and cover with 5 cups of water.
Add a pinch of salt and ¼ teaspoon cardamom (optional).
Bring the mixture to a boil then simmer for 45 minutes, stirring occasionally.
Skim the date skins that float to the surface. It's ok if you don't get them all. Towards the end of the 45 minutes, mash the dates with a wooden spoon. Or use an immersion blender, being careful not to splatter the hot liquid.
When the 45 minutes are up, strain the date mixture through a soup bag that's draped over a large measuring cup.
When the mixture is cool enough to handle, massage the bag with both hands, squeezing out as much liquid as you can. Twisting the top of the bag helps to squeeze out even more of the liquid. You should end up with 2 to 2-½ cups of liquid.
Strain the liquid and add to a smaller saucepan. Simmer for 45 minutes or until the liquid reduces by more than half. The liquid will thicken and get darker the longer it cooks.
When you're satisfied with the texture and color of the molasses, pour it into a mason jar to store. It should keep for up to a month in the refrigerator.
Recipe FAQ's and Expert Tips
My favorite dates by far are Medjool dates. They are so juicy and plump and perfect for using to make Stuffed Dates. They would be an excellent choice to use in this recipe.
However, you can also use Deglet Noor dates to make this date molasses recipe. That's what I had on hand and they worked just fine. But if you have the option to use either, I would recommend the Medjool dates.
Dates are loaded with antioxidants, potassium, and B-6. They have many other health benefits, are high in fiber. Date syrup contains no refined sugars, which makes it an excellent natural sweetener.
Because dates are naturally high in sugar, no additional sugar is required to make the syrup, which is ideal!
Date molasses can be substituted for other sweeteners including honey. It can be used to sweeten your oatmeal, poured over pancakes or waffles, and used when baking gingerbread cookies.
Add a few tablespoons in your smoothie or shake or do like my son does and stir it into a tall glass of milk. You can even use it to sweeten your morning coffee! So, how will you use it?
- When pouring the syrup out of the pot, resist the temptation to scrape the sides of the pot with a spatula to get it all. The syrup on the sides of the pot is thicker and will leave clumps in the syrup (speaking from personal experience). You can, however, scrape it up and stir it into some vanilla ice cream!
- If you overcook the syrup and it gets too thick, you can just add ¼ to ½ cup of water and simmer it a little longer until it reaches the desired consistency. Remember the date syrup will thicken further as it cools.
- Save the date pulp to use in smoothies, shakes, or to make Date Paste or Kileche. Freeze the pulp in a ziplock bag until needed. Make sure you write the date and contents of the bag so you don't have to guess what's in the bag later. Wash and dry the soup bag to use in other recipes.
Additional Recipe Background
After posting this recipe in an Assyrian recipe group on Facebook, I got a lot of comments regarding the authentic way Nepookhta (Date or Grape syrup) is prepared.
This is a quote from one of the group admins, Katrin Shahbaz:
My parents have made nepokhta for as long as I can remember all the way back to Urmi, Iran some 30+ years ago and even before then.
Basically, the fresh juice of grapes is mixed with this special soil and left to rest overnight. In the morning, the frothy top is removed and discarded and the remaining clean juice is boiled in large pots until its cooked through and you can see the color begin to change into a beautiful golden brown.
Now, since that soil is not found here, people have switched to using the ashes of certain wood (qetma) which is perfectly fine. However, where you need to be very careful is some people have learned that certain paint thinners have the same effect on making nepokhta so they use that instead.
A buyer should be very careful who they are purchasing the nepokhta from because I personally would not want the kind made with paint thinner and instead would opt to get the one made with qetma (ash). This is what my mom uses.
Related Recipes
Easy Date Syrup/Date Molasses Recipe
Ingredients
- 2½ cups dates
- 5 cups water
- 1 pinch salt
- ¼ tsp. cardamom (optional)
Instructions
- Remove the pit and the round "cap" from the end of the dates and chop it into quarters.
- Add dates to a medium-sized pot and cover with 5 cups of water.
- Add a pinch of salt and ¼ teaspoon cardamom (optional).
- Bring the mixture to a boil then simmer for 45 minutes, stirring occasionally.
- Skim the date skins that float to the surface. It's ok if you don't get them all. Towards the end of the 45 minutes, mash the dates with a wooden spoon. Or use an immersion blender, being careful not to splatter the hot liquid.
- When the 45 minutes are up, strain the date mixture through a soup bag that's draped over a large measuring cup.
- When the mixture is cool enough to handle, massage the bag with both hands, squeezing out as much liquid as you can. Twisting the top of the bag helps to squeeze out even more of the liquid. You should end up with 2 to 2-½ cups of liquid.
- Strain the liquid and add to a smaller saucepan. Simmer for 45 minutes or until the liquid reduces by more than half. The liquid will thicken and get darker the longer it cooks.
- When you're satisfied with the texture and color of the molasses, pour it into a mason jar to store. It should keep for up to a month in the refrigerator.
Notes
- When pouring the syrup out of the pot, resist the temptation to scrape the sides of the pot with a spatula to get it all. The syrup on the sides of the pot is thicker and will leave clumps in the syrup (speaking from personal experience). You can, however, scrape it up and stir it into some vanilla ice cream!
- If you overcook the syrup and it gets too thick, you can just add ¼ to ½ cup of water and simmer it a little longer until it reaches the desired consistency. Remember the date syrup will thicken further as it cools.
- Save the date pulp to use in smoothies, shakes, or to make Date Paste or Kileche. Freeze the pulp in a ziplock bag until needed. Make sure you write the date and contents of the bag so you don't have to guess what's in the bag later. Wash and dry the soup bag to use in other recipes.
Kathy Fisher says
Brilliant: "The syrup on the sides of the pot is thicker and will leave clumps in the syrup (speaking from personal experience). You can, however, scrape it up and stir it into some vanilla ice cream!"