How it's used
Used drizzled over tahini on bread, or stirred into porridge and nut bowls.
Dark, iron-rich syrup made from reduced grape juice (dibs al-inab / pekmez).
Your kitchen
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Used drizzled over tahini on bread, or stirred into porridge and nut bowls.
Classic pairing with tahini (dibs wa tahini) for iron absorption.
Try it in the kitchen
A classic Levantine dibs wa tahini breakfast on deeply toasted wholemeal bread, with a peanut-powder spread, banana, tahini and grape molasses.
Open recipeA make-ahead Persian-influenced breakfast pot with saffron-quinoa silk, cool soy yogurt, orange-pomegranate jewels, tahini and pistachio-pumpkin crunch.
Open recipeA warm Persian-spiced nut and seed mixture with dates and mulberries, served over a cool silken-tofu and soy-yogurt cream.
Open recipeNutrition notebook
Calories
300kcal
Protein
0.0g
Carbs
74.7g
Fat
0.1g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.