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Date syrup — silan in Hebrew, dibs in Arabic — is a thick, dark, glossy sweetener made by boiling down the juice of ripe dates until the water evaporates and what remains is a smooth, caramel-toffee syrup the colour of dark molasses. It is not a refined sugar at all but a whole-fruit reduction: deeply sweet, rounded and faintly bitter, with the dried-fruit richness of the date itself. One of the oldest sweeteners of the Middle East, it is drizzled over labneh and tahini, stirred into stews and dressings, baked into cakes and spooned over bread for breakfast.