قمر الدين

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 Syrian 🍽 Drinks ⏱ Easy

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.

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.

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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

Instructions

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.

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Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.

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Frequently Asked Questions

What is Qamar al-Din?

Where is Qamar al-Din from?

Qamar al-Din comes from Idlib Syrian. 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 Syrian 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.