At first glance, Qamar al-Din may look unimpressive, but it’s an essential ingredient that has many uses. It’s made by pureeing fresh fruit with sugar into a paste and drying it into thin sheets. The sheets can be rolled up and enjoyed as a sweet treat, but it’s most commonly made into a drink or pudding that appears on tables during Ramadan.
Qamar al-Din as a drink is a staple at iftar, the meal that breaks the fast. Many Muslims consume this drink when breaking their fast because it’s perfect for quenching your thirst and bringing energy levels back to normal after a long day of fasting. The dried fruit leather can also be used to make a pudding, which is typically eaten as a light snack at suhoor, the meal that is eaten before the fasting begins for the day.
Qamar al-Din is easy enough to make at home yourself, but it’s also readily available to buy at Middle Eastern stores. Apricot is the traditional flavor and for awhile, it was the only flavor available in the Middle East. However, you can now find Qamar al-Din offered in various fruits such as strawberry, mango, pineapple, etc. Even if you’re not observing Ramadan, you can enjoy the taste and uses of Qamar al-Din at home with these two very simple recipes.
Drink Recipe:
- Ingredients:
- 1 package of dried fruit paste
- 3 cups of water
- 1/3 cup sugar
- Orange blossom or rosewater (optional)
- Instructions:
- Cut the fruit leather into small even squares.
- Place into a bowl and cover with water.
- Leave in the refrigerator overnight.
- Transfer the water and paste into a blender with sugar. Blend until smooth.
- If desired, add in a few tablespoons of orange blossom or rose water.
- If wanting a thinner and smoother drink, pour the mixture through a strainer.
- Transfer the juice into a pitcher and leave in the refrigerator until serving time.
Pudding Recipe:
- Ingredients:
- 2 cups of Qamar al-Din juice (see the recipe above)
- 2 tbsp. cornstarch
- Chopped nuts and coconut flakes, for garnish
- Instructions:
- Pour 1 3/4 cups of the juice into a pot over medium heat and bring to a gentle boil.
- While waiting for the pot to boil, add the cornstarch and the remaining 1/4 cup of juice into a small bowl. Stir well to dissolve the cornstarch, making sure there are no lumps.
- Once the pot is boiling, reduce to medium low heat. Gradually pour in the cornstarch mixture while whisking continuously.
- Let simmer for a few minutes, until the mixture has thickened.
- Transfer the pudding to a serving bowl and garnish with chopped nuts or coconut flakes.
- Serve chilled or at room temperature.
