Homemade Qamar al-Din (Apricot Leather)
Chef Noor cooks ripe apricots with sugar and a little citric acid for just fifteen minutes, spreads the purée thin, and lets the sun — or a low oven — turn it into the glossy apricot leather we all grew up tearing into strips.
How to Prepare
Pit the apricots and blend them into a smooth purée.
Cook the purée with the sugar and citric acid over medium heat for 15 minutes, stirring.
Spread the mixture in a thin, even layer over plastic-lined trays.
Dry in the sun for 2–3 days, or in the oven at 70°C for 2–3 hours, until set and no longer sticky.
Peel off the sheets, layer them with plastic, and store airtight — tear into strips for snacking or soak for Ramadan juice.
The thinner and more even the layer, the faster and more evenly it dries — tilt the tray in circles right after pouring.