Homemade Date Paste & Date Syrup (Dibs) Recipe with Medjool & Zahidi Dates

Across the Muslim world, two of the most fundamental pantry staples in the kitchen are date paste (ma’jun al-tamr, معجون التمر) and date syrup — known in Arabic as dibs al-tamr (دبس التمر) or simply dibs (دبس). Date paste is the binding heart of ma’amoul, kleicha, and date-stuffed cookies; date syrup is the natural sweetener of choice for everything from morning tahini-and-dibs (a beloved Levantine breakfast) to barbecue glazes and salad dressings. Both are remarkably simple to make at home — and both are best made with premium California Medjool or Zahidi dates from Desert Sun Dates.

Why Make Your Own Date Paste & Date Syrup

• Single-ingredient sweetener. Pure date syrup is just dates and water. No glucose syrup, no caramel coloring, no preservatives.
• Halal by default. Whole dates are inherently halal — making your own paste and syrup at home guarantees a clean, halal product.
• Lower glycemic impact than refined sugar. The fiber and minerals in dates slow the absorption of sugars compared to white sugar or corn syrup.
• Cost savings. A jar of imported date syrup can be expensive; making your own from a 2-pound box of Zahidi dates yields significantly more for less.

Part 1: Date Paste (Ma’jun al-Tamr)

Ingredients

• 2 cups jumbo California Medjool dates, pitted (about 1 pound)
• 1/4 to 1/2 cup hot water (just-boiled, then rested 1 minute)
• Optional: 1/4 teaspoon ground cardamom (hayl, هيل)
• Optional: 1/4 teaspoon ground cinnamon
• Optional: 1 teaspoon orange blossom water or rose water
• Optional: 2 tablespoons unsalted butter (for richer ma’amoul fillings)

Instructions

1. Pit the dates. Slice each date and remove the pit. Discard pits.
2. Soak briefly. Place pitted dates in a heatproof bowl and pour 1/4 cup of hot water over them. Let sit for 5 minutes.
3. Process to a paste. Transfer dates and soaking water to a food processor. Add cardamom, cinnamon, or orange blossom water if using. Process for 2–3 minutes, scraping down the sides, until you have a smooth, glossy paste. Add another tablespoon of hot water at a time if needed to loosen the texture.
4. Knead in butter (optional). For traditional ma’amoul filling, knead 2 tablespoons of softened unsalted butter into the paste until fully incorporated. This makes the paste richer and easier to work with.
5. Store. Transfer to a clean glass jar. Date paste keeps in the refrigerator for 2–3 weeks, or in the freezer for up to 6 months.

How to Use Date Paste

• Filling for ma’amoul cookies (Eid favorite)
• Filling for Iraqi kleicha rolls
• Spread on warm flatbread with tahini and a drizzle of olive oil for suhoor
• Stir into oatmeal, yogurt, or labneh as a natural sweetener
• Bind ingredients in date energy bites (see our energy bites recipe)
• Substitute for refined sugar in many baked goods (use 3/4 cup paste per 1 cup sugar)

Part 2: Date Syrup (Dibs al-Tamr)

Ingredients

• 2 pounds California Zahidi dates (preferred for lower cost) or Medjool dates, pitted
• 6 cups water
• Optional: 1 cinnamon stick
• Optional: 4 cardamom pods, lightly cracked
• Optional: 1 tablespoon fresh lemon juice (helps preserve color)

Instructions

1. Combine dates and water in a heavy-bottomed pot. Add cinnamon stick and cardamom pods if using. Bring to a boil over medium-high heat.
2. Reduce and simmer. Lower heat to medium-low. Simmer uncovered for 1.5–2 hours, stirring occasionally, until the dates are completely broken down and the liquid is dark amber.
3. Strain. Pour the mixture through a fine-mesh sieve set over a clean pot. Press firmly with the back of a wooden spoon to extract all the liquid. (Save the strained pulp — it can be added to oatmeal, smoothies, or compost.)
4. Reduce to syrup consistency. Return the strained liquid to medium heat. Simmer uncovered for another 30–45 minutes, stirring occasionally, until reduced to a thick, pourable syrup that coats the back of a spoon. Stir in lemon juice if using.
5. Cool and store. Cool completely, then transfer to clean glass jars. Date syrup keeps at room temperature in a sealed jar for 2 months, or in the refrigerator for 6 months.

How to Use Date Syrup (Dibs)

• Levantine breakfast: Stir 2 parts dibs into 1 part tahini. Spread on warm flatbread or pita — a beloved suhoor dish.
• Drizzle over plain yogurt or labneh with crushed walnuts.
• Sweeten coffee, tea, or smoothies in place of sugar or honey.
• Glaze roasted carrots, salmon, or chicken before the final stage of cooking.
• Drizzle over Iftar fruit salads, ice cream, or warm kunafa.
• Stir into salad dressings (especially with tahini, olive oil, and lemon).

Choosing the Right Dates

Medjool dates make the richest, softest paste — ideal for ma’amoul and direct eating. Zahidi dates are firmer and lower in moisture, making them more economical for date syrup since you can buy them in larger quantities. Many Levantine and Iraqi households actually prefer Zahidi (al-zahdi, الزهدي) for traditional dibs production. We grow both on our California family farm.

We grow these. Zahidi Dates | California-Grown & Farm-Direct | Desert Sun Dates from our family farm in Sky Valley, California — from $19/lb, shipping included. See them →

Order Dates for Your Pantry

Shop California Medjool dates → (best for date paste)
Shop California Zahidi dates → (best for date syrup / dibs)

Ramadan Mubarak (رمضان مبارك) from our family farm in the Coachella Valley to your kitchen.