| Revision as of 00:24, 13 September 2021 editCakiva (talk | contribs)71 editsm Ancient hebrew Dvash is the original word meaning date syrup, misunderstood by european jews as meaning honey. In Modern Hebrew, which is to be seen as a corrupting influence on Hebrew, the word has been changed to solely meaning bee honey. The word Silan does not have a hebrew history, and so this article must reflect the Hebrew word for date syrup, Dvash, cognate to Arabic Debes with the same letters, and Modern or Israeli Hebrew, Silan.Tag: Visual edit← Previous edit | Revision as of 12:54, 15 September 2021 edit undo109.66.55.153 (talk) →In national cuisinesNext edit → | ||
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| In ], ] and ], date syrup is used to sweeten ], consumed at breakfast. An alternative is ]. | In ], ] and ], date syrup is used to sweeten ], consumed at breakfast. An alternative is ]. | ||
| In ], Date Syrup is used for flavoring chicken and potatoes by rubbingit in the syrup mixed with cardamom, salt and olive oil, and then rolled it in sesame before frying in olive or baking it in the oven as a whole it is also used as a sauce for stuffed vegetables such as onions and turnips and as an igredient in a semolina cake called ], which gives the cake an honey type of taste. | |||
| ==See also== | ==See also== | ||
Revision as of 12:54, 15 September 2021
Date honey, date syrup, date molasses, Debes (Template:Lang-ar, Template:IPA-ar or rub (Template:Lang-ar, Template:IPA-ar; Template:Lang-he dvash or סילאן, silan; Template:Lang-fa) is a thick dark brown, very sweet fruit syrup extracted from dates. It is widely used in Middle Eastern cooking.
Nutritional aspects
Date syrup is rich in the monosaccharides glucose and fructose, and so most of its sugar content is absorbed into the bloodstream in the mouth, meaning that it raises the blood glucose levels more efficiently and immediately than other syrups. It is therefore highly suitable for people suffering from hypoglycaemia, or for those with sucrose intolerance or those with pancreatic problems who have difficulty absorbing disaccharides. Date syrup is higher in magnesium and potassium than some natural sweeteners such as maple syrup and honey and so has been a popular alternative to sugar in recent years. It is also rich in antioxidants due to its high phenolic and flavonoid content and has been shown to exhibit anti-inflammatory activity.
In national cuisines
It is used widely in Libya, usually with asida, a porridge-like dessert.
In Iranian, Iraqi and Israeli cuisine, date syrup is used to sweeten tahini, consumed at breakfast. An alternative is grape syrup.
In Israeli cuisine, Date Syrup is used for flavoring chicken and potatoes by rubbingit in the syrup mixed with cardamom, salt and olive oil, and then rolled it in sesame before frying in olive or baking it in the oven as a whole it is also used as a sauce for stuffed vegetables such as onions and turnips and as an igredient in a semolina cake called basbousa, which gives the cake an honey type of taste.
See also
References
- Bouhlali, Emiad dine Tariq; Derouich, Mgal; Meziani, Reda; Bourkhis, Boucha; Filali-Zegzouti, Younes; Alem, Chakib (2020). "Nutritional, mineral and organic acid composition of syrups produced from six Moroccan date fruit (Phoenix dactylifera L.) varieties". Journal of Food Composition and Analysis. 93: 103591. doi:10.1016/j.jfca.2020.103591.
- "Date Lady Nutrition Information". Date Lady. Retrieved 2018-11-09.
- Abbès, Fatma; Kchaou, Wissal; Blecker, Christophe; Ongena, Marc; Lognay, Georges; Attia, Hamadi; Besbes, Souhail (2013). "Effect of processing conditions on phenolic compounds and antioxidant properties of date syrup". Industrial Crops and Products. 44: 634–642. doi:10.1016/j.indcrop.2012.09.008.
- Bouhlali, Emiad dine Tariq; Bammou, Mohamed; Sellam, Khalid; Benlyas, Mohamed; Alem, Chakib; Filali-Zegzouti, Younes (2016). "Evaluation of antioxidant, antihemolytic and antibacterial potential of six Moroccan date fruit (Phoenix dactylifera L.) varieties". Journal of King Saud University - Science. 28 (2): 136–142. doi:10.1016/j.jksus.2016.01.002.
- Taleb, Hajer; Maddocks, Sarah; Morris, Keith; Kanekanian, Ara (2016). "The Antibacterial Activity of Date Syrup Polyphenols against S. aureus and E. coli". Frontiers in Microbiology. 7 (198): 198. doi:10.3389/fmicb.2016.00198. PMC 4768629. PMID 26952177.
- Taleb, Hajer; Morris, Keith; Withycombe, Cathryn; Maddocks, Sarah; Kanekanian, Ara (2016). "Date syrup–derived polyphenols attenuate angiogenic responses and exhibits anti-inflammatory activity mediated by vascular endothelial growth factor and cyclooxygenase-2 expression in endothelial cells". Nutrition Research. 36 (7): 636–647. doi:10.1016/j.nutres.2016.02.010. PMID 27333954.
- Bouhlali, Emiad dine Tariq; Hilaly, Jaouad El; Ennassir, Jamal; Benlyas, Mohamed; Alem, Chakib; Amamrouch, Mohamed-Yassine; Filali-Zegzouti, Younes (2018). "Anti-inflammatory properties and phenolic profile of six Moroccan date fruit (Phoenix dactylifera L.) varieties". Journal of King Saud University - Science. 30 (4): 519–526. doi:10.1016/j.jksus.2017.08.011.
External links
Media related to Date syrup at Wikimedia Commons
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