[3] Another theory holds that apricot season coincided with the sighting of the new moon marking the beginning of Ramadan in the year when qamar al-din was invented.

[3] A similar theory, widespread in Egypt, traces the name's origin to a Caliph who was known to celebrate with qamar al-din upon seeing the crescent moon during Ramadan.

[4] To produce Qamar al-din, apricots and sugar are boiled over a fire and then strained through a wooden strainer that is soaked in olive oil.

[3] Qamar al-din is traditionally served thick and cold, and it is believed to be especially fortifying and a good source of energy, electrolytes, and hydration, all of which are crucial after a day of fasting.

[6][5] Some in the Levant add pine nuts and ice to their qamar al-din, making a beverage that resembles a thicker, apricot-flavored version of jallab.