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Dianne Jacob's avatar

I grew up eating qamar al-din. I never knew what the words meant or how it was spelled, so thank you for that. It was always apricot, the only flavor available in Middle Eastern stores then.

Those "plums" look suspiciously like Asian date jujubes I can get fresh in the markets here. They are not?

Annada D. Rathi's avatar

Elli, this is a good article abt a childhood delicacy. Indeed, the western part of India has aam paapad. My MIL used to make mango leather in summer when mangoes abound.

Harshita saxena's avatar

Lovely article , Elli. In india especially in Mumbai and Gujrat we get these layered Mango bar - One fruit leather on top of other till ot start looking like a sheet . I have mostly eaten ( Mango) Aam Pappad.

Naheed Kamal's avatar

Aam shotto!

Naheed Kamal's avatar

Kool or "boroi. We had the most exquisite tree that bore the most succulent fruits - these were the small & slightly olive shaped borois not the round ones, we had a tree of those as well in our garden. It's all gone now. Property developers won - old home & dozens of towering fruit trees cut down.

Elli Benaiah's avatar

Thank you for this, and the memory. Do you have a picture to share…?

Ellen Kornmehl MD's avatar

So interesting, Leder was my m-i-l's name...I wonder if it was colloquial for tanned leather or specific to the fruit leather?

Elli Benaiah's avatar

Leder simply means leather in German - and Fruchtleder borrowed the word descriptively because of the texture. Lederer would be the more explicit leatherworker surname.

Kornmehl, though - that’s unmistakably culinary: grain flour. A miller’s echo hiding in plain sight. Funny how family names preserve trades the way recipes preserve technique.