Qamar al-Din

Name: Qamar al-Din
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Ingredients: 200 g qamar al-din dried apricot leather sheets; 500 ml (for soaking) boiling water; 500 ml (for serving) cold water; 2 tbsp (adjust to taste) sugar; 1 tbsp (optional) rose water; 1 tsp (optional) orange blossom water; 1 tray ice cubes

Idlib · Levantine

✓ Tested in Faten's kitchen

A velvety, deeply flavored apricot nectar made from dried apricot leather soaked and dissolved in water — the iconic drink of Ramadan iftars across Lebanon, Syria, and the entire Arab world, drunk at the moment of breaking the fast.

⏱ 15 min🍽 6 servings📍 Idlib

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Ingredients

200 g qamar al-din dried apricot leather sheets
500 ml (for soaking) boiling water
500 ml (for serving) cold water
2 tbsp (adjust to taste) sugar
1 tbsp (optional) rose water
1 tsp (optional) orange blossom water
1 tray ice cubes

Method

Break the apricot leather into pieces and place in a large bowl or pitcher.
Pour boiling water over the leather. Let soak for 30 minutes, stirring occasionally, until the leather has completely dissolved into a thick paste.
Pass the dissolved mixture through a fine-mesh strainer, pressing with a spoon to extract all the pulp. Discard any remaining solids.
Add remaining cold water and stir. Taste — it should be intensely apricot-flavored and slightly tart.
Add sugar to taste. Some families add none (the leather provides natural sweetness); others add more.
If using, add rose water and orange blossom water — these are traditional in Lebanese and Syrian households.
Refrigerate until very cold, at least 2 hours. Serve over ice in tall glasses.

The story

Qamar al-din — meaning "moon of the faith" or "moon of religion" — is not simply a juice. It is the Ramadan drink. Every Syrian and Lebanese household that observes the fast has a pitcher of it on the iftar table each evening throughout the holy month. The Levantine tradition uses dried apricot leather (also called qamar al-din in its sheet form) dissolved in water, not the fresh-fruit juice version found elsewhere. The sheets come from the apricot orchards of the Syrian interior — Deir ez-Zor and the Ghouta — pressed and sun-dried into translucent amber sheets. Reconstituting them produces a liquid of extraordinary intensity: not sweet like commercial juice, but deeply fruity with a slight tartness that breaks the fast beautifully.

Frequently asked questions

What is Qamar al-Din?

Where is Qamar al-Din from?

Qamar al-Din comes from Idlib. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.

Is Qamar al-Din vegetarian or vegan?

As written, Qamar al-Din uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.

What do I serve with Qamar al-Din?

In a Levantine drinks spread, Qamar al-Din is served as a refreshment on its own, warm or chilled as the recipe directs.

Can I make Qamar al-Din ahead, and how do I store leftovers?

This can be made ahead and kept covered in the refrigerator. Stir or shake before serving, and adjust sweetness or dilution to taste.

Hear every step read aloud

Step-by-step audio narration (text-to-speech) guides you hands-free. Charbel Rouhana's original oud plays during Cooking Mode.