🌴 Sukkari Dates
Sukkari dates are a prized Saudi variety with golden-amber skin and soft, honey-sweet flesh that becomes slightly crumbly and crystalline as it dries. Their name comes from the Arabic word for sugar, a nod to their pronounced sweetness. They are eaten on their own, traditionally with Arabic coffee, and are a familiar sight on hospitality trays.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 160 g sukkari dates (about 16 dates)
- 4 small cups of Arabic coffee to serve (optional)
- A pinch of ground cardamom for the coffee (optional)
Method
- Rinse the dates briefly and pat dry.
- If you like, slit each date and remove the pit.
- Arrange on a plate and serve at room temperature, traditionally with Arabic coffee.
How to make it lighter
- Sukkari dates are dense in sugar — count them: 3–4 dates make a sensible snack portion.
- Pair dates with something non-sweet, such as unsweetened coffee or tea, rather than other sweets.
- Pit and halve the dates so a small portion lasts longer.
History
Sukkari dates are grown mainly in the Qassim region of central Saudi Arabia, home to some of the country's largest date markets. Today they are among the most popular dates in the Gulf, especially during Ramadan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →