Sticky to the touch, sweet with a gentle tartness, Qamar Eddeen (or Kamar Eddeen) paste is a concentrated apricot paste—think of it as a thicker, stickier version of apricot jam. Traditionally associated with Ramadan, this dried apricot paste (also called amardeen) is commonly used to make a refreshing drink, a creamy pudding, or enjoyed as fruit leather.
Next, try this recipe for Turkish delight.
Store-bought amardeen comes prepackaged and ready to transform into juice or pudding, but making it at home is simple and cost-effective. With just a few basic ingredients available at any supermarket, you can prepare a natural, preservative-free apricot paste any time of year by using dried apricots.
❤️ Why You’ll Love It
- Easy to prepare and far less expensive than commercial versions.
- No artificial additives—just fruit, sugar, water, and a splash of lemon.
- Made from dried apricots, so you can make it year-round without waiting for fresh fruit.
Apricot paste has a special place in my heart—its flavor brings back Ramadan memories of snacking on the paste while waiting for my mother to turn it into the famous drink.
📝 Ingredients
- Dried apricots (sulphured or unsulphured—adjust sugar if unsulphured and sweeter).
- Water.
- Sugar (to taste).
- Fresh lemon juice.
🥄 Instructions
- Line a large baking sheet with parchment paper and preheat your oven to the lowest setting (around 200°F / 90–95°C).
- Chop the dried apricots into small pieces for easier cooking and blending.
- In a heavy saucepan over medium heat, combine the apricots, water, sugar, and lemon juice. Stir well, bring to a gentle boil, then reduce the heat and simmer until the apricots are very tender. Remove from heat and let cool slightly.
- Transfer the cooked apricots to a blender and puree until smooth and spreadable. If the puree is too thick, add water one tablespoon at a time and blend until you reach the desired consistency.
- Spread the paste evenly onto the prepared parchment about 1/4 to 1/3 inch thick. Dry in the oven for 4–5 hours, or until the paste is dry to the touch but still slightly tacky. Once cooled, roll or cut as desired.
💡 Expert Tips
- If using unsulphured dried apricots, taste them first and reduce the added sugar if they are naturally sweeter.
- Spread the paste thinner and dry longer to make apricot leather instead of a thicker paste.
👩🍳 Variations
Add a teaspoon or two of orange blossom water or rosewater to the cooked apricot mixture for a floral twist. A pinch of cinnamon or cardamom also pairs nicely with apricot flavor.
🧺 Storage
Store homemade apricot paste wrapped in parchment paper in an airtight container in the fridge for up to three months. For longer storage, slice and freeze portions in airtight bags.
📣 Related Recipes
- Transform this paste into a thirst-quenching apricot drink (amardeen) for Ramadan or hot weather.
- Use the paste as the base for a smooth, egg-free apricot pudding with nuts.
- Try pairing with traditional Middle Eastern desserts like kunafa, or use as a sweet element in other treats.
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Apricot paste (Amareddeen)
Ingredients
- 1 pound dried apricots
- 1 1/4 cups water
- 1/4–1/3 cup sugar, or to taste
- 1 teaspoon lemon juice
Instructions
- Line a large baking sheet with parchment paper and preheat your oven to the lowest possible temperature (about 200°F).
- Chop apricots into small pieces.
- In a heavy saucepan over medium heat, combine apricots, water, sugar, and lemon juice. Bring to a boil, then simmer until very tender. Remove from heat and cool slightly.
- Blend the mixture until smooth. Add water, 1 tablespoon at a time, if needed to reach a spreadable consistency.
- Spread evenly on parchment to about 1/4–1/3 inch thick. Dry in the oven for 4–5 hours until dry but slightly sticky.
Notes
- Adjust sugar when using unsulphured apricots, which can be sweeter.
- Spread thinner for apricot leather.
- Variations: try orange blossom water or rosewater for a floral note.
Nutrition
Carbohydrates: 402 g |
Protein: 15 g |
Fat: 3 g
First published Jul 4, 2014. Last updated March 24, 2022 with clearer steps and helpful tips.
When Ramadan is mentioned across the Middle East, Qamar Eddeen drink is one of the first things many of us think of—a cold, sweet beverage that refreshes at iftar. The same paste also makes a rich apricot pudding with nuts, and the best commercial pastes are often made in Syria. Still, you can recreate a delicious, natural version at home using either fresh or dried apricots.