Aish El Saraya Recipe
Aish El Saraya is a decadent Middle Eastern dessert that blends rich creaminess with the sweet, caramel-like flavor of syrup-soaked bread. This no-bake treat is perfect for special occasions or gatherings, offering a melt-in-the-mouth texture with layers of flavor. The highlight of the Aish El Saraya recipe is its smooth, velvety custard topping, beautifully balanced by the sweet crunch of toasted bread and syrup. This dessert is light yet indulgent, making it a delightful choice for any sweet craving.
Table of Contents
Ingredients
| Ingredient | Quantity |
|---|---|
| Stale white bread (crust removed) | 10 slices |
| Sugar | 1 cup |
| Water | 1 cup |
| Lemon juice | 1 tbsp |
| Rose water | 1 tbsp |
| Orange blossom water | 1 tbsp |
| Heavy cream | 2 cups |
| Whole milk | 1 cup |
| Cornstarch | 3 tbsp |
| Powdered sugar | 2 tbsp |
| Pistachios (crushed) | 2 tbsp (for garnish) |
Method of Preparation
- Prepare the Bread Base:
- Start by toasting the stale white bread in an oven at 180°C (350°F) until it turns golden and crisp.
- Once toasted, break the bread into small pieces and set aside.
- Make the Syrup:
- In a saucepan, combine 1 cup of sugar with 1 cup of water. Stir and bring to a boil.
- Once the sugar dissolves, reduce the heat and add the lemon juice, rose water, and orange blossom water. Let it simmer for about 5 minutes until slightly thickened.
- Pour the syrup evenly over the toasted bread pieces, ensuring all the bread is well soaked. Set this aside to cool.
- Prepare the Custard Layer:
- In a separate saucepan, combine the heavy cream, milk, cornstarch, and powdered sugar. Whisk together over medium heat.
- Continuously stir the mixture until it thickens into a creamy custard (around 5-7 minutes).
- Remove from heat and let it cool slightly.
- Assemble the Dessert:
- Spread the custard evenly over the soaked bread base, smoothing it out with a spatula to create an even layer.
- Place the dish in the refrigerator for at least 2 hours to set.
- Garnish and Serve:
- Before serving, sprinkle the top of the Aish El Saraya with crushed pistachios for added texture and a pop of color.
- You can also drizzle some extra rose or orange blossom water for an aromatic touch.
Presentation and Decoration Instructions
- Presentation: Serve Aish El Saraya in a rectangular or round glass dish so that the layers are visible. This adds a rustic charm to the dessert.
- Decoration: Garnish the top with a generous sprinkling of crushed pistachios, and if desired, add a few rose petals for an elegant touch.
Frequently Asked Questions (FAQs)
Can I use fresh bread instead of stale bread?
Stale bread is preferred because it absorbs the syrup better, giving you the perfect texture. If you only have fresh bread, toast it until crispy before using.
What can I use as a substitute for rose water or orange blossom water?
While these are key to the authentic flavor of Aish El Saraya, you can substitute with vanilla extract or skip it altogether for a milder flavor.
How long does it take for the dessert to set?
It typically takes about 2 hours for the dessert to set in the refrigerator. You can prepare it a day in advance for a firmer texture.
Can I make this dessert ahead of time?
Yes, Aish El Saraya can be made a day ahead and stored in the fridge. In fact, it tastes even better after the flavors have had time to meld together.
Is this dessert gluten-free?
No, this recipe uses bread, which contains gluten. However, you can substitute gluten-free bread to make it suitable for gluten-sensitive individuals.
Conclusion
The Aish El Saraya recipe is a wonderful Middle Eastern dessert that brings together rich, creamy textures with fragrant floral notes. Its simplicity in preparation, combined with its elegant presentation, makes it a perfect choice for special occasions. Whether you are new to Middle Eastern desserts or looking for a classic favorite, Aish El Saraya offers a delightful experience that satisfies both the eyes and the palate. This dessert is light, flavorful, and sure to leave a lasting impression on your guests!