Ramadan around the world hosts an array of flavours. Across the levant, and other parts of the middle east, Qamar Al-Deen (Amar Iddeen) is one of them. It’s a preserved apricot leather, made from only apricots, sugar and olive oil. It’s most commonly produced in Syria, where it’s left to dry in the sun, making lovely summer apricots ready to eat all year round.

Its flavour is distinctively tart, with a sweetness that just comes through. It comes in a slab that you tear up then dissolve in hot water to make drinks or desserts. For me, its Ramadan flavour starts at the point of tearing it into pieces, as when I was a child, i’d sneak a piece or two to snack on when tasked with preparing it. For my mum it starts with this dessert, it’s the flavour that really makes her feel like the month has started.

This Mohalabiya (milk pudding), topped with a thick apricot sauce is perfect for making ahead of time, and stores in the fridge for up to 5 days, though i’m quite certain it’ll be gone before it gets the chance to last that long.

A note on Qamar Al-Deen: It an be found at any Arab or Turkish supermarket. My preferred brand is Teeba, as it only contains the 3 original ingredients, which in turn make it softer, and far more delicious.

Serves: 6 Time: 1hr20

Ingredients:

Apricot Layer

200g Qamar Al-Deen
50g Sugar
½ a Lemon (juice)
2 Tbsp Cornflour
Boiling Water
Coconut for garnish

Mohalabiya

550ml Milk
50g Sugar
5 Tbsp Cornflour
1.5 tsp Orange Blossom Water

Method:

Tear up the Qamar Al-Deen, and pour over boiling water until just covered. Then cover with a tea towel and set aside, until it dissolves.
Add all the Mohalabiya ingredients into a pot, and on a medium heat, whisk continuously until thickened. It will have the consistency of custard
Pour into 6 ramekins or glasses and leave to set
Stir through the dissolved Qamar Al-deen and water mixture, making sure there are little to no clumps
Measure 250ml of the Qamar Al-deen mixture & add it to a pot with the sugar & lemon juice
Mix the cornflour with 2tbsp of cold water, and add that to the pot too
Cook on a medium heat whisking constantly until thickened. You’ll be able to see the whisk leave behind track marks
Gently pour the apricot mixture over the set milk puddings & garnish with coconut

Enjoy!