Qamar Al-din Recipe

Prepare the apricot paste

If using a single sheet/roll of Qamar al-Din paste, tear or cut it into pieces and place in a large heatproof bowl. Pour 1,200 ml (about 5 cups) of very hot but not boiling water over the paste so it softens quickly. If using dried apricots instead, place the 300 g dried apricots in the hot water and proceed the same way.

Cover and let soak for 30–45 minutes until the paste or dried apricots are fully softened and plump. Stir occasionally to help dissolve the paste into the water.

Using a fine-mesh sieve or a cheesecloth-lined strainer set over a large bowl, press and strain the soaked mixture to extract as much liquid as possible. Discard (or reserve for another use) fibrous solids. You should have a thick, smooth apricot liquid; if very pulpy, pass it through the sieve a second time or briefly blend and strain.

Transfer the strained apricot liquid to a medium saucepan. Add 150 g granulated sugar and place over medium heat.

Warm gently, stirring constantly, until the sugar dissolves and the mixture reaches a gentle simmer — about 5–8 minutes. Do not boil vigorously; the goal is to meld flavors and slightly thicken the juice. Skim any foam that rises.

Taste and add 1 tablespoon lemon juice to brighten flavor. If you prefer floral notes, stir in 1 tablespoon orange blossom water or rose water off the heat. Adjust sugar to taste: add up to 1–2 tablespoons more if you prefer sweeter juice.

Remove from heat and let cool to room temperature. For a clearer juice, refrigerate for at least 1 hour so any remaining sediment settles, then decant or strain again through a fine sieve or cheesecloth.

Stir the chilled Qamar al-Din well before serving. Serve over ice if desired or chilled without ice (traditional serving is chilled without lots of dilution).

Garnish each glass with a sprinkle of toasted slivered almonds and chopped pistachios if using. Adjust floral water and lemon to personal preference at the table.