How to Make Date Syrup (Dibs) at Home: A Traditional Gulf Sweetener

Date syrup, known as dibs across the Gulf, is a thick, dark and naturally sweet syrup made purely from dates. It has been a staple in Gulf kitchens for generations, used to drizzle over breakfast dishes, sweeten traditional desserts and add a rich caramel note to drinks. Making your own at home is easier than you might think, and it allows you to control the flavour and consistency.

Unlike refined sugar, date syrup retains some of the nutrients found in dates, including potassium and antioxidants. It also has a lower glycaemic impact when used in moderation. Best of all, it requires only one ingredient: dates.

Choosing the right dates

Any soft, moist date variety will work well. Popular choices across the Gulf include Khalas, Sukkari and Medjool. Dates that are slightly dry can still be used, but they may need a longer soaking time. Avoid dates that are overly hard or have crystallised sugar on the surface, as they can make the syrup grainy.

Ingredients and equipment

• 500 g soft dates, pitted
• 1.5 litres water (plus more for soaking if needed)
• A large saucepan
• A fine-mesh sieve or cheesecloth
• A clean glass jar or bottle for storage

Step-by-step method

1. Soak the dates. Place the pitted dates in a large bowl and cover with warm water. Let them soak for at least two hours, or overnight for deeper extraction. This softens the dates and begins to release their natural sugars.
2. Simmer. Transfer the dates and soaking water to a large saucepan. Add the 1.5 litres of fresh water. Bring to a gentle boil, then reduce the heat and simmer uncovered for 45–60 minutes, stirring occasionally. The dates will break down and the liquid will turn dark brown.
3. Strain. Remove from heat and let the mixture cool slightly. Pour it through a fine-mesh sieve lined with cheesecloth into a clean bowl. Press firmly on the solids to extract as much liquid as possible. Discard the remaining date pulp or save it to use in smoothies or baking.
4. Reduce to syrup. Return the strained liquid to the saucepan. Bring to a gentle boil and simmer uncovered, stirring occasionally to prevent sticking. This step concentrates the sugars and thickens the liquid. Depending on the initial sweetness and water content, this can take 30–60 minutes. The syrup is ready when it coats the back of a spoon and has the consistency of runny honey.
5. Cool and store. Allow the syrup to cool completely before pouring it into a sterilised glass jar or bottle. Store in the refrigerator for up to three months. The syrup may thicken further when chilled; simply warm the jar in a bowl of hot water before use.

How to use date syrup

Drizzle it over balaleet (sweetened vermicelli), chebab (Gulf pancakes) or porridge. Stir a spoonful into warm milk or Arabic coffee for a gentle sweetness. Use it as a glaze for roasted vegetables or meats, or whisk it into salad dressings for a hint of caramel. It also works beautifully in baking when you want to reduce refined sugar.

A note on patience

The key to a smooth, glossy syrup is a slow reduction. Do not rush the process with high heat, as this can make the syrup bitter. The colour will deepen naturally, and the aroma will fill your kitchen with a warm, fruity scent that feels like home.