Qamar al-Din: The Apricot Ramadan Drink, Made at Home
Qamar al-din is made by soaking sheets of dried apricot leather in warm water for two to three hours until soft, then blending with more water and sugar and straining. The soaking is what gives it its thick, creamy body.
- Prep
- 6 min
- Cook
- —
- Total
- 186 min
- Calories
- 150
Photo: Editor at Large — CC BY-SA 2.5 · Wikimedia Commons
Qamar al-din has a place of its own in Ramadan — plenty of people won't break their fast without it. It's rich, creamy and genuinely useful for replacing energy and fluids after a long day. Here's how to make it at home, easily, and better than anything bottled.
Method
-
1
Cut it up
Cut the sheet into small pieces so it dissolves more easily.
-
2
Soaking
Put the pieces in a deep bowl with two cups of warm water.
-
3
Leave it to soak for two to three hours, or overnight if you prefer.
⏱ 180 min -
4
Blending
Once softened, blend it with the remaining water and the sugar — add the rose water here if you're using it.
-
5
Straining and serving
Pass it through a fine sieve if you want a very smooth texture.
-
6
Chill it, and serve cold over ice.
-
7
Why qamar al-din?
It's rich in vitamins A and C and natural energy, it aids digestion, it's filling and it wakes up the appetite — and both adults and children like the taste.
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What is qamar al-din?
Qamar al-din is a roll of dried, concentrated apricot paste. It originated in Syria, but it has become an essential part of Ramadan tradition in Egypt and across the Arab world. It is sold as rolled-up sheets, and the moment you open one, you know Ramadan has begun!
Qamar al-din isn't just a drink — it's a Ramadan memory, tied to the family table. Make it yourself once and you'll taste the difference immediately.
People also ask
Can I make it without a blender?
Yes — if it's soaked well you can work it by hand, though the texture won't be as smooth.
Do I have to add rose water?
No, it's a matter of taste, but it adds a distinctly Middle Eastern note.
Can I scale the recipe up?
Of course — just keep the same water-to-apricot ratio so the flavour stays right.
Cook mode
Qamar al-Din: The Apricot Ramadan Drink, Made at Home
-
1
Cut it up
Cut the sheet into small pieces so it dissolves more easily.
-
2
Soaking
Put the pieces in a deep bowl with two cups of warm water.
-
3
Leave it to soak for two to three hours, or overnight if you prefer.
-
4
Blending
Once softened, blend it with the remaining water and the sugar — add the rose water here if you're using it.
-
5
Straining and serving
Pass it through a fine sieve if you want a very smooth texture.
-
6
Chill it, and serve cold over ice.
-
7
Why qamar al-din?
It's rich in vitamins A and C and natural energy, it aids digestion, it's filling and it wakes up the appetite — and both adults and children like the taste.
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