📝 About This Recipe
Originating from the lush apricot orchards of the Levant, Qamar al-Din is a storied Middle Eastern delicacy that transforms peak-summer fruit into a concentrated, tangy-sweet leather. This vibrant orange sheet is more than just a snack; it is a versatile culinary ingredient prized for its deep floral aroma and velvet texture. Making it at home allows you to capture the pure essence of apricots without the artificial preservatives found in commercial versions, resulting in a gold-standard pantry staple.
🥗 Ingredients
The Fruit Base
- 4 pounds Fresh Apricots (very ripe, pitted and halved)
- 1 1/2 cups Granulated Sugar (adjust based on fruit sweetness)
- 2 tablespoons Fresh Lemon Juice (acts as a natural preservative and brightener)
- 2 tablespoons Liquid Glucose or Light Corn Syrup (prevents crystallization and adds flexibility)
Aromatic Enhancements
- 1 teaspoon Orange Blossom Water (high quality, added at the end)
- 1/2 teaspoon Rose Water (optional, for a floral depth)
- 1 pinch Sea Salt
Processing & Finishing
- 2 tablespoons Neutral Oil (such as grapeseed or vegetable oil for greasing)
- 1/2 cup Water (only if needed for initial blending)
👨🍳 Instructions
-
1
Wash the apricots thoroughly, remove the pits, and slice them into quarters. Ensure you discard any bruised or spoiled sections to maintain a bright color.
-
2
Place the apricot pieces in a large, heavy-bottomed stainless steel pot. Add the sugar, lemon juice, and a pinch of salt. Let the mixture sit for 20 minutes to allow the juices to macerate.
-
3
Set the pot over medium heat. Stir occasionally as the sugar dissolves and the apricots begin to break down and release their natural liquid.
-
4
Once the mixture reaches a boil, reduce the heat to low. Simmer for 25-30 minutes, stirring frequently to prevent sticking, until the fruit is completely soft and falling apart.
-
5
Remove the pot from the heat. Using an immersion blender, puree the mixture directly in the pot until it is silky smooth. For an even finer texture, pass the puree through a fine-mesh sieve.
-
6
Stir in the liquid glucose (or corn syrup). This is the secret to a professional, flexible finish that won't snap when rolled.
-
7
Return the pureed mixture to low heat and cook for another 15-20 minutes. You want the mixture to thicken significantly until it coats the back of a spoon heavily.
-
8
Remove from heat and stir in the orange blossom water and rose water. The heat of the puree will bloom the floral aromas beautifully.
-
9
Prepare your drying surfaces. Lightly grease large rimmed baking sheets or wooden boards with a very thin layer of neutral oil. Alternatively, line them with high-quality plastic wrap or silicone mats.
-
10
Pour the warm apricot paste onto the prepared sheets. Use an offset spatula to spread it evenly to a thickness of about 1/8th of an inch. It should be thin but opaque.
-
11
Place the trays in a well-ventilated, sunny area protected by a fine cheesecloth or mesh screen to keep insects away. If drying indoors, use a dehydrator at 135°F (57°C) for 6-8 hours.
-
12
Allow the leather to dry for 2 to 3 days if using the sun method. It is ready when the surface is no longer tacky to the touch and the sheet can be peeled back easily.
-
13
Once dry, peel the leather carefully. If you used plastic wrap, you can roll the leather directly with the wrap to prevent sticking.
-
14
Cut into wide strips or large squares. Store in an airtight container in a cool, dry place, or in the refrigerator for up to 6 months.
💡 Chef's Tips
Choose the ripest apricots possible; they have the highest pectin and natural sugar content for the best set. If your leather is too brittle, you likely overcooked the puree or dried it for too long; it should remain pliable like fabric. To achieve a professional 'gloss,' ensure the oil used on the drying tray is completely neutral in flavor. If drying outdoors, bring the trays inside at night to prevent morning dew from re-hydrating the leather. For a deeper color, you can add a drop of natural orange food coloring, though the natural hue of ripe apricots is usually sufficient.
🍽️ Serving Suggestions
Rehydrate a sheet in warm water and blend it to create the traditional Ramadan apricot drink. Dice the leather and toss it into a bowl of toasted nuts and seeds for a sophisticated trail mix. Serve thin slices alongside salty cheeses like Halloumi or Akawi for a beautiful flavor contrast. Melt the leather down with a little water to create a glaze for roasted lamb or chicken. Layer small strips inside crepes with clotted cream (Ashta) and a drizzle of honey.