an Arabic word which refers to a thick sweet syrup made by boiling down grape juice. It is made in various Middle Eastern countries, and is closely related to the Turkish pekmez and kindred products described under that head.
A similar product is prepared from dates; this is dibis (the same word, with a different regional pronunciation) in the Gulf States, where it is used in many sweet dishes.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
