Grape honey, "Dibs", is made from boiled grape juice. Dibs were used in local cuisine even before the Arab conquest in the seventh century.
 
 It was created to preserve the taste of grapes out of season, and suitable for many sauces and dishes.
 
 It is a local raw material that has complex and interesting layers of flavors in addition to sweetness, and before any other use I highly recommend serving it alongside breakfast pastries like croissant, kouign-amann and brioche.
 
 Additional uses:
 Add to meat stews, it will deepen the taste.
 Prepare a marinade for chicken with garlic and lemon. Leave for two hours and then roast the chicken, a delicacy!
 Mix it with garlic, mustard, sesame oil, salt and lemon. A wonderful sauce for a green salad.
 Prepare Hebron shada: Dibs with chopped walnuts, olive oil, nutmeg, cardamom and cinnamon.

 The last option is the simplest (but will drive your palate crazy): mix with tehini and spread on a slice of bread.
 Heavenly!