Qamar al-Deen (Apricot Pudding)
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Qamar al-deen pudding is two layers set separately and poured one over the other: a milk pudding thickened with cornflour and scented with mastic, and an apricot layer made from qamar al-deen juice. It is eaten across Egypt and the Levant, and it belongs above all to Ramadan. Qamar al-deen itself is the ingredient rather than the dish. It is apricot purée dried into sheets, sold as a leather, or as a concentrate, and it has been a Ramadan staple for centuries because it reconstitutes into a sweet, intensely fruity drink that restores sugar quickly after a day of fasting. The name means moon of the faith. Most households drink it; this recipe sets it. Mastic is the ingredient that makes the milk layer worth the trouble. It is a resin from the mastic tree of Chios, ground to a powder, with a pine-and-camphor aroma that appears throughout Levantine and Egyptian milk puddings and has no substitute. A quarter teaspoon flavours a litre. The source is honest that the result is extremely sweet, since shop-bought qamar al-deen is already sweetened. Taste before adding sugar. Its ingredient list is scrambled and its brand references have been described generically.
Qamar al-deen is apricot purée dried into sheets, reconstituted as a drink or a pudding and eaten across Egypt and the Levant, particularly during Ramadan. The name means moon of the faith. The pudding sets the apricot layer over a milk pudding scented with mastic.
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Pour the litre of milk into a saucepan and sweeten with the sugar, adding more to taste.
Mix in the mastic powder or pods and stir until the sugar and mastic have dissolved.
Bring the milk to the boil.
Meanwhile, mix the cup of cold milk with the 5 tablespoons of cornflour until completely smooth.
When the milk comes to its first boil, pour in the cornflour mixture, stirring constantly until it thickens.
Pour the milk pudding into serving dishes or cups and set aside to cool.
For the apricot layer, reserve one cup of the qamar al-deen juice and pour the rest into a saucepan. Sweeten to taste, go carefully, since shop-bought juice is already sweet.
Mix the reserved cup of juice with the 4 tablespoons of cornflour.
Once the juice bubbles, pour in the reserved juice and cornflour mixture, stirring until it thickens. Mix in the orange blossom water.
Take it off the heat and pour the thickened apricot layer over the cooled milk pudding.
Let it come to room temperature on the counter, then cover with cling film and refrigerate until serving.
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