Amardine ✦

Amardine (pâte d’abricot séchée)

What it is

Amardine is the Levantine name for qamar al-din, apricot pulp cooked with sugar and dried in sheets on wooden trays; the apricots of the Ghouta orchards outside Damascus set the standard. It is drunk more than it is eaten — soaked overnight into a thick nectar that breaks the Ramadan fast.

In the kitchen

Tear the sheet up and soak it in warm water at least four hours, or overnight for a drink, then blend; boiling it to save time flattens the flavour into plain jam. A slab melted into a lamb tagine does the work of both the dried apricots and the sugar.

Goes with

Orange blossom water Rose water Pistachio Almond Yogurt Cinnamon Pomegranate molasses

Same species

Bergeron apricot Almond Almond flour Almond oil Amarena cherry in syrup Apricot

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