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| Type | Drink | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Ghouta,Syria[1] | ||||||
| Associatedcuisine | Levantine,Egyptian,Somali[2][3] | ||||||
| Serving temperature | Cold | ||||||
| Main ingredients | Apricots | ||||||
| Ingredients generally used | Orange blossom water,sugar | ||||||
| 38 kcal (160 kJ)[4] | |||||||
| |||||||
Qamar al-Din[fn 1] (Arabic:قمر الدين,lit. 'Moon of the Faith') is anapricotfruit leather used to make apricotjuice or anectar beverage often consumed during theMuslim holy month ofRamadan. It is specifically mentioned in a 13th-century Levantine recipe.[5] It originates from what is now Syria,[2] and was first produced in theGhouta, where the variety of apricots most suitable for qamar al-din was first grown. Qamar al-din is used across theMiddle East and North Africa and Somalia, though Syrian qamar al-din is still believed to be the best because the variety of apricots most suitable for making qamar al-din grows only in Syria and southwestern Turkey.[2][3][6]
Several theories have been proposed for the origin of qamar al-din's name. One theory holds that it was named for its inventor, a Syrian man named Qamar al-Din. He was said to have been so handsome that he resembled the moon (Arabic:قمر,romanized: qamar), hence his name.[2]
Another theory holds that apricot season coincided with the sighting of the new moon marking the beginning of Ramadan in the year when qamar al-din was invented.[2] A similar theory, widespread inEgypt, traces the name's origin to aCaliph who was known to celebrate with qamar al-din upon seeing the crescent moon during Ramadan.[3]
Writings by medieval explorerIbn Battuta mention a variety of apricot calledqamar al-din, which were said to be cultivated in the Levant and Byzantium, dried, and exported elsewhere.[7]
According to historianDaniel Newman,Qamar al-Din is mentioned a 13-Century Arabic cookbook as a cooking ingredient, but no recipe for it was provided.[8] A recipe for the fruit leather was provided in 1599 within a medical handbook by physicianDawud al-Antaki.[8]
To produce Qamar al-din, apricots andsugar are boiled over a fire and then strained through a wooden strainer that is soaked inolive oil. The apricots are then left to dry in direct sunlight. Once it has completely dried, it is then packaged, shipped, and sold. Thisdried apricot leather is thicker, more consistent, and has a stronger flavor than ordinary apricotleather, and is thus more suitable for making qamar al-din.[6] Making the drink from this apricot leather only requires addingrosewater ororange blossom water, though apricot pieces (fresh or dried) and ice are often added as well. Sometimes, some of the floral water is replaced withorange juice or plain water.[2]
Qamar al-din is traditionally served thick and cold, and it is believed to be especially fortifying and a good source of energy,electrolytes, and hydration, all of which are crucial after a day of fasting.[9][6] Some in theLevant addpine nuts and ice to their qamar al-din, making a beverage that resembles a thicker, apricot-flavored version ofjallab.[10]
InSyria, it is also casually eaten without being turned into a drink, as the fruit roll is a snack itself.[11] A common variation is wrapping the fruit leather around a piece of walnut.
Qamar al-Din is consumed all across theArab World, including the Maghreb region.[12][13]
Qamar al-Din is used to makemuhallebi pudding, this pudding is popular during Ramadan in theLevant,[14] as well asEgypt.[15][16] It is also used to flavor ice cream.[17]
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