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 referring to goats’ milk and date honey.
1 cup vanilla frozen yogurt
15 nuts, shelled and coarsely chopped, about 2 tablespoons (I like a mix of pistachios and pecans)
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.
Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen — not because she doesn’t love food, but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and “Joy of Kosher With Jamie Geller” magazine. Jamie and her husband live in Israel with their six super kids, who give her plenty of reasons to get out of the kitchen — quickly. Check out her new book, ”Joy of Kosher: Fast, Fresh Family Recipes.”