Lebanese Tamarind-Date Sauce

Name: Lebanese Tamarind-Date Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Lebanese
Ingredients: Tamarind paste — 60 g (3 tbsp); Pitted dates, chopped — 100 g (3.5 oz); Warm water — 200 ml (3/4 cup + 2 tbsp); Garlic clove, minced — 1; Ground cumin — 2 g (1/2 tsp); Salt — 3 g (1/2 tsp); Sugar (to taste) — 10 g (2 tsp)

The Quirky Foodster Team

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15 min (plus 15 min soaking)

Prep

15 min

Cook

Ingredients

Tamarind paste — 60 g (3 tbsp)
Pitted dates, chopped — 100 g (3.5 oz)
Warm water — 200 ml (3/4 cup + 2 tbsp)
Garlic clove, minced — 1
Ground cumin — 2 g (1/2 tsp)
Salt — 3 g (1/2 tsp)
Sugar (to taste) — 10 g (2 tsp)

Method

Soak chopped dates in warm water for 15 minutes to soften.
Combine soaked dates (with their soaking water), tamarind paste, garlic and cumin in a saucepan.
Simmer over medium-low heat 10-15 minutes, stirring occasionally, until dates have broken down and the sauce has
thickened slightly.
Blend smooth with a blender, or pass through a fine sieve for a silkier texture.
Season with salt and sugar to balance tartness; cool before serving.

Cultural Background: A sweet-tart sauce combining tamarind and dates, this Lebanese sauce reflects the region's historic spice trade connections, traditionally drizzled over fried kibbeh and stuffed vegetables, balancing rich, savoury dishes with fruity acidity.

Tips: • Adjust the tamarind-to-date ratio depending on how tart or sweet you prefer the final sauce. • Blending thoroughly gives the glossiest, most spoonable consistency.

Variations: • Add a pinch of cayenne for a spicy-sweet variation. • Use pomegranate molasses alongside tamarind for extra depth.

Storage: Refrigerate in an airtight container up to 2 weeks.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 40 kcal, 0.3 g protein, 0 g fat, 10 g carbohydrate per 30 ml serving. FAQs What is this sauce traditionally served with? Fried kibbeh, stuffed vegetables (mahshi), and grilled meats. Can I use tamarind concentrate instead of paste? Yes, though tamarind concentrate is more potent, so use less and adjust with water to taste.

FAQs: What is this sauce traditionally served with? Fried kibbeh, stuffed vegetables (mahshi), and grilled meats. Can I use tamarind concentrate instead of paste? Yes, though tamarind concentrate is more potent, so use less and adjust with water to taste.