Qamar al-din

**Qamar al-din** fata ce ta 'ya'yan itacen apricot da ake amfani da ita wajen yin ruwan apricot ko kuma abin sha mai suna nectar da ake sha a lokacin watan Ramadan mai tsarki na Musulmai . An ambaci hakan musamman a cikin girke-girken Levantine na ƙarni na 13.  Ya samo asali ne daga abin da ake kira Syria a yanzu,  kuma an fara samar da shi a Ghouta, inda aka fara noma nau'ikan apricots da suka fi dacewa da qamar al-din. Ana amfani da Qamar al-din a duk faɗin Gabas ta Tsakiya da Arewacin Afirka da Somaliya, kodayake har yanzu ana kyautata zaton Qamar al-din na Siriya shine mafi kyau saboda nau'ikan apricots da suka fi dacewa don yin qamar al-din suna girma ne kawai a Siriya da kudu maso yammacin Turkiyya.   

## Asalin Ma'anar
An gabatar da ra'ayoyi da dama game da asalin sunan Qamar al-din. Wata ka'ida ta ce an sanya masa suna ne saboda wanda ya ƙirƙira shi, wani mutumin Siriya mai suna Qamar al-Din. An ce yana da kyau sosai har ya yi kama da wata ( Arabic     ), don haka sunansa. 

Wata ka'ida kuma ta nuna cewa lokacin apricot ya yi daidai da ganin sabon wata wanda ke nuna farkon Ramadan a shekarar da aka ƙirƙiro qamar al-din.  Wata ka'ida makamanciyar haka, wacce ta yaɗu a Masar, ta samo asali ne daga wani Halifa wanda aka san yana yin biki da qamar al-din lokacin da ya ga jinjirin wata a lokacin Ramadan. 

## Tarihi
Rubuce-rubucen da mai bincike na zamanin da Ibn Battuta ya rubuta sun ambaci nau'ikan apricot iri-iri da ake kira *qamar al-din*, waɗanda aka ce ana noma su a cikin Levant da Byzantium, a busar da su, sannan a fitar da su zuwa wasu wurare. 

A cewar masanin tarihi Daniel Newman, an ambaci *Qamar al-Din* a matsayin littafin girki na Larabci na ƙarni na 13 a matsayin sinadari na girki, amma ba a bayar da girke-girke a kai ba.  An samar da girke-girke na fatar 'ya'yan itace a cikin littafin likitanci ta likita *[[Dawud al-Antaki]]* a shekara ta 1599. 

## Hanyar shiri

Domin samar da Qamar al-din, ana tafasa apricots da sukari a wuta sannan a tace su ta hanyar tace itace da aka jika a cikin man zaitun . Sannan a bar apricots su bushe a hasken rana kai tsaye. Da zarar ya bushe gaba ɗaya, sai a naɗe su, a aika su, sannan a sayar da su. Wannan busasshen fatar apricot ya fi kauri, ya fi daidaito, kuma yana da ɗanɗano mai ƙarfi fiye da fatar apricot ta yau da kullun, don haka ya fi dacewa da yin qamar al-din.  Yin abin sha daga wannan fatar apricot yana buƙatar ƙara ruwan fure ko ruwan furen lemu kawai, kodayake ana ƙara guntun apricots (sabo ko busasshe) da kankara sau da yawa. Wani lokaci, ana maye gurbin wasu ruwan fure da ruwan lemu ko ruwan da ba a so. 

## Amfani
A al'adance ana yin Qamar al-din a cikin kauri da sanyi, kuma ana kyautata zaton yana ƙarfafawa musamman kuma yana da kyakkyawan tushen kuzari, electrolytes, da kuma ruwa, waɗanda duk suna da mahimmanci bayan kwana ɗaya na azumi.   Wasu a cikin Levant suna ƙara goro na Pine da kankara a cikin qamar al-din ɗinsu, suna yin abin sha wanda yayi kama da jallab mai kauri da ɗanɗanon apricot. 

A Siriya, ana cin sa ba tare da an mayar da shi abin sha ba, domin biredi na 'ya'yan itacen abin ci ne da kansa.  Wani bambancin da aka saba gani shine a naɗe fatar 'ya'yan itacen a kan wani yanki na goro.

Ana cinye Qamar al-Din a duk faɗin ƙasashen Larabawa, har da yankin Maghreb.  

Ana amfani da Qamar al-Din wajen yin *[[muhallebi]]* pudding, wannan pudding yana shahara a lokacin Ramadan a Levant,  da kuma Masar .   Haka kuma ana amfani da shi don ɗanɗano ice cream. 

## Manazarta