date syrup

Pickled onions and labneh lend brightness to this brussels sprouts dish that’s full of flavors and textures, making it a show-stopping addition to the Thanksgiving table. (But why limit yourself there?) This recipe calls for date syrup, available at Middle Eastern grocery stores or online, or pekmez, a type of molasses made from grapes (and sometimes other fruit) used in Turkish cooking. If you can’t find either, use the same amount of maple syrup or honey. Some of the fruity and woody flavors will be missing, but these substitutes will provide much-needed sweetness to the rest of the dish.

Brussels Sprouts With Pickled Shallots and Labneh

apple cider vinegar

sugar

black pepper

fine sea salt

shallot,

brussels sprouts

extra-virgin olive oil,

salt

labneh

garlic clove,

Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the jar with a lid or plastic wrap. Let sit for 30 minutes at room temperature.

Prepare the brussels sprouts: Heat the oven to 400 degrees. Trim the brussels sprouts, discarding any stalks or damaged leaves. Halve the sprouts lengthwise, and toss with 2 tablespoons oil. Season with salt to taste and 1 teaspoon black pepper. Spread them out in a single layer on a rimmed baking sheet or roasting pan. Roast for 22 to 30 minutes, until golden brown, slightly charred in some spots and a little crispy.

As brussels sprouts cook, prepare the labneh: In a medium bowl, mix the labneh with the garlic and black pepper, then taste and season with salt.

Spread the labneh on a serving dish or plate, and spoon the sprouts over. Drain and discard the liquid from the pickled shallots, and place them on top of the sprouts. Drizzle with the date syrup and 1 to 2 tablespoons olive oil. Serve immediately.

This homemade date syrup recipe requires just 1 ingredient (plus water) for a thick, sweet, healthier sugar alternative (plus the date paste by-product!). This natural date sweetener is rich in vitamins, minerals, and antioxidants for a healthy (ish) paleo, gluten-free, vegan sweetener!

How to Make Date Syrup

dates (Medjool is best)

water (+ some extra for soaking)

If the dates aren&#039;t already pitted, you&#039;ll first need to pit the dates and then chop them into several pieces. It can be easiest to do this with a lightly oiled knife (as they&#039;re super sticky!).You can keep the pits, clean and dry them, and then use them for several purposes (read the FAQs).

Step 1: Chop and pit the dates

Soak the dates to allow them to soften up. This is especially important if you&#039;re using drier dates. I do this by placing all the dates in a large bowl and topping them with boiling (or at least extremely hot) water, and soaking for 20-30 minutes.Then drain and rinse the dates.You may not need to do this step if the dates are soft enough – and you can lose a little of the sugars/flavor in the soaking liquid- so feel free to skip it and simmer the dates for slightly longer if preferred.

Step 2: Soak the dates

Add the dates to a large saucepan and add enough water to cover the dates completely. Then bring to a soft boil. Once boiling, reduce the heat to a gentle simmer. Allow them to simmer for around one hour, stirring occasionally. You can simmer them even longer. During this time, the water will turn a darker brown color as the sugars leech out of the dates.

Allow the mixture to cool for a further 20-30 minutes before carrying on with the following step.

Step 3: Simmer the dates

Pour the entire mixture through a sieve lined with cheesecloth or a nut milk bag to collect the water. Then squeeze the dates too to remove as much of the excess juice as possible.Alternatively, you could blend the entire mixture into more of a puree and then sieve this instead. I prefer to do it the other way around by first removing the excess water, then I blend/process the remaining date pulp into a date paste that can be stored and used

Step 4: Strain the mixture

While technically, the liquid is a 'date syrup' already, I like to further reduce the liquid for a thicker, more concentrated (Sweeter) consistency and flavor.

To do this, add the liquid back to the pot and simmer over medium-low heat until it is reduced to your preferred consistency and flavor (be careful not to burn it, though!). This can take 45-60 minutes. I like mine to be rich and sticky. To test this, place a tiny amount on a plate and run your finger through it. If it&#039;s too runny, then the syrup will fill the space back in; when it&#039;s thicker, it will stay separated for longer. For me, the latter is my perfect consistency!

Once ready, allow the syrup to cool before transferring it to a sterilized airtight jar/bottle.

Step 5: Reduce the syrup

Date syrup is a healthy, delicious &amp; natural sweetener made with dates. Serve it over toasts, pancakes, desserts, ice creams, smoothies and a lot more ..

Date syrup, How to make date syrup

dates (seedless / pitted dates (250 grams))

water (, hot boiling)

Soak dates in boiling hot water for about 2 hours. If using a softer variety like medjol you can soak only for a while.

Mash the dates using a masher. Strain through a nut bag or a muslin cloth, placed over a strainer. Squeeze the pulp well to extract the juices.

Place the pulp back to the soaking bowl and add more water. Mash up and strain again.

Add this water to a heavy bottom pot. Bring it to a boil and reduce the heat.

Boil this until the mixture thickens and reaches a thick consistency. It will thicken further upon cooling.

When done it becomes glossy and thick. Cool and pour dates syrup to a clean air tight jar.

Refrigerate and use date syrup as required on your toasts, cakes, smoothies, ice creams and pancakes.

How to make date syrup

Date syrup, also known as Date Molasses, is a delicious natural sweetener that you can make with fresh dates.

Easy Date Syrup/Date Molasses Recipe

dates

water

cardamom ((optional))

Remove the pit and the round &quot;cap&quot; 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 1/4 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&#039;s ok if you don&#039;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&#039;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 2-1/2 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&#039;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.

This homemade date syrup couldn&#39;t be easier to make! It&#39;s an unrefined sugar that you can add to just about any of your favorite recipes.

2 Ingredient Date Syrup

Medjool dates (140 grams)

cinnamon (optional)

Place dates in a bowl and cover with hot water. Let soak for at least 30 minutes until soft and mushy. Save the water!

Add pitted dates to a powerful blender and blend, slowly adding in the water you soaked them in. Continue adding water until you achieve desired consistency (I use about 1 cup).

Luqaimat are middle eastern sweet fried dumplings that are crunchy on the outside and fluffy on the inside. Once fried, they are topped with date syrup and sesame seeds.

Luqaimat Middle Eastern Sweet Dumplings

all purpose flour

cornstarch

tsp fine salt

instant yeast

tsp cardamom

Vegetable oil (for frying)

tbsp sesame seeds

In a large bowl mix the all purpose flour with the cornstarch, sugar, salt, instant yeast and ground cardamom until smooth and combined.

Cover with a plastic wrap and let it sit at room temperature or in an &quot;off&quot; oven for 1 hour. The batter will almost double in size.

Fill 1/3 of a saucepan with vegetable oil and place over medium heat. Heat until the oil reaches 350 degrees F.

Give the batter a good stir. Fill a small bowl with some cold oil and set aside. Dip a 1/2 teaspoon measuring spoon in cold oil and then scoop the batter and drop  into the hot oil. Repeat with a few more and fry 4 to 6 luqaimat at a time. Make sure to dip the spoon in cold oil every time. Stir them a few times while frying to make sure they fry evenly.

Fry the luqaimat until they are golden brown on all sides, 2 to 3 minutes. Using a slotted spoon, take the luqaimat out of the hot oil and into the bowl with date syrup. Toss them a few times so they are coated with date syrup.

Arrange the luqaimat on a plate and top with sesame seeds. Serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1680978816/cuuog4imnwvu9x7yu9ra.mp4

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