Silan, aka date honey, is a dark, sweet, concentrated fruit syrup that can be used much in the same way as honey, molasses or maple syrup. In Israel, silan is everywhere - drizzled over roasted veggies, slathered with tahini in pita, stirred into yogurt, and featured in braising liquids, salad dressings, and marinades. Sold in BIG jars and less expensive than bees’ honey, I started keeping it on hand and swapping it in lots of recipes. I recently learned biblical references to milk and honey are in fact goats' milk and date honey.
As seen in Joy of Kosher with Jamie Geller Magazine (May/June 2014) - Subscribe Now
- Prep Time
- 1 ServingsServings
- 1 cup vanilla frozen yogurt
- 10 pistachios, shelled and coarsely chopped, about 1 tablespoon
- 5 pecans, coarsely chopped, about 1 tablespoon
- 2 Medjool dates, pitted and coarsely chopped, about 2 heaping tablespoons
- 2 teaspoons silan/date syrup
- 1 to 2 teaspoons 100% natural tahini, or more, to taste
1. Place yogurt in a small bowl and top with remaining ingredients.