Damascus, Feb. 23 (SANA) In the final moments before sunset during Ramadan, as families in Damascus prepare to break their fast, a familiar aroma begins to rise from kitchens across the city. It is the scent of dried apricots soaking in water — the unmistakable prelude to a glass of Qamar al-Din.
Golden in color and rich in flavor, Qamar al-Din has long been a fixture of the Syrian iftar table. For many, it is more than a sweet drink to quench thirst after a day of fasting. It is a symbol of tradition, craftsmanship and family memory.
A Name Wrapped in Story
The exact origins of Qamar al-Din remain uncertain, but its history is steeped in Syria’s local lore. Some accounts trace the name to a village in the Ghouta region near Damascus known for its apricot orchards. Others link it to the sighting of the Ramadan crescent moon, suggesting the drink became associated with the “moon” — or qamar — of the holy month.
Another popular tale tells of a man named Qamar al-Din who owned apricot groves and created the drink that would later bear his name.
Whatever its true origin, the drink gradually spread beyond Syria to other parts of the Middle East, while retaining its reputation as a distinctly Levantine specialty.
From Orchard to Table
The quality of Qamar al-Din depends heavily on the type of apricots used, particularly varieties grown in Hama and the fertile Ghouta plains. Known for their sweetness and thick flesh, these apricots are harvested in late spring and cooked down into a dense paste
The paste is then spread onto wooden trays and left to dry under the sun for several days, forming amber-colored sheets that can be stored for months. When Ramadan arrives, the sheets are soaked in water and blended into a smooth drink.
Although modern factories now produce Qamar al-Din on a large scale, some families continue to rely on traditional sun-drying methods. They say the process preserves a depth of flavor that machines cannot replicate.
A Ritual of Preparation
Preparing Qamar al-Din has itself become part of Ramadan’s rhythm. In many households, the soaking begins in the morning. By late afternoon, the mixture is blended and sometimes infused with orange blossom water or mastic.
The scent drifting through the house signals that iftar is near. For many Syrians, that fragrance marks the emotional beginning of the evening — a shared moment of anticipation before the call to prayer.
A Taste of Home Abroad
As Syrians have dispersed around the world, Qamar al-Din has followed. It is now a seasonal staple in Middle Eastern grocery stores in Europe and North America. For members of the Syrian communities abroad, preparing the drink can evoke memories of family kitchens and orchards left behind.
Some communities have even begun cultivating apricot trees abroad in an effort to reproduce the traditional sheets locally, keeping the craft alive despite logistical challenges.
More Than a Drink
In Syria, Qamar al-Din is served in modest homes and bustling cities alike, connecting generations through a shared ritual.
Each glass poured at sunset is a reminder that while circumstances may change, traditions endure — carried forward in something as simple, and as symbolic, as a drink made from sun-dried apricots.
Iman Alzuheiri
